Easy to make, light and fluffy Gluten and Dairy Free Cake

Looking for a delicious gluten and dairy free chocolate cake that is easy to make, and everyone can enjoy?  This rich, fluffy and moist chocolate cake is perfect lightly warmed or cold and simply dusted with icing sugar or can be iced to your preference of icing or ganache.  Whether you have Coeliac Disease, irritable bowel syndrome, or just like to have a gluten free recipe for you or a friend, this recipe is great to have on hand. It’s quick and easy to make with most ingredients mixed in the food processor but your friends will think you’ve slaved for ages on this beauty. No one will ever know it contains beetroot unless you tell them and they’ll get a bonus boost of fibre as well as a delicious treat.

Makes a 22cm round cake.

Ingredients for the Gluten Free Dairy Free Chocolate Cake:

450g can of Beetroot (can be sliced, chunks, baby, no salt etc)

2 large eggs

¾ cup mild vegetable oil (rice bran, canola etc)

1 cup sugar

1 tsp vanilla extract

1 ¼ cups Bakels Gluten Free Baking Mix (or equivalent mix that includes raising agents)

½ tsp baking soda

1/3 cup (rounded) cocoa

Prep time:  Approximately 10 minutes

Bake time:  Approximately 50 minutes.


Preheat the oven to 170°C.  Line a 22cm round tin (or equivalent) with baking paper.

  1. Drain the beetroot, quickly rinse and leave to drain again while measuring other ingredients.
  2. Pulse the beetroot in a food processor till finely chopped/lightly pureed.
  3. Crack in the eggs into the processor, then add the oil, sugar and vanilla. Process for about 1 minute until well whipped together and you can no longer hear a gritty sugar sound.
  4. Transfer beetroot mixture to a large bowl, sift in Baking Mix, baking soda and cocoa.
  5. Mix, starting from the centre until all ingredients are combined. Pour into lined tin and bake (not fan bake) for approximately 50 minutes or until skewer comes back clean when tested in the centre.
  6. Remove from the oven and stand for 5 minutes before turning out to cool on a rack.


NB: I have used half Baking Mix and half Bakels Gluten Free Flour and it still comes out fantastic. If you have a go-to gluten-free flour mix that’s great for baking use that. It must have raising agents in it though (similar to self-raising flour).  Bakels Gluten Free Baking Mix is also soy free which is handy if you’re sensitive to soy.

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