Beet Chocolate Oatmeal Cake

This decadently moist and gluten free, Beet Chocolate Oatmeal Cake is an absolute delight to savor when that chocolate craving hits ~ or, just because!

How about we make this confession Friday?

Hey, I will even start it off with one…

Way before I started this food blog, I was a food-blog voyeur.

Now, I didn’t know much about this world of food blogging – but I knew about this one blog. I didn’t leave any comments or indication that I was there, but, I returned every week to read and drool over the posts she shared! I followed along as she and her husband left everything behind in the US to move to the town of Cebu in the Philippines to work at an orphanage for a year and I followed them back to the US, after.

Y’all probably know I am talking about Lindsay and her husband, Bjork over at Pinch Of Yum! A few years ago, Lindsay posted a recipe she got from her coworker’s grandmother for a chocolate oatmeal cake that she titled “The World’s Best Chocolate Oatmeal Cake”.

Recently, when my daughter and I were craving something chocolatey (this seems to happen on a daily basis), this recipe popped into my head and I figured this had oats and so – hey – oats and chocolate – why, that’s breakfast anyway …if I add beets to it…well…. then, that’s dinner – right?  😉 

Even though I beetified this cake and changed the frosting up, I completely understand why this cake was titled “The World’s Best Chocolate Oatmeal Cake”! It is so incredibly moist and light and chocolatey!

As we were digging into this cake, my daughter remarked that I’d been reading Pinch of Yum for a while now, and then she asked me why I kept coming back …I had to think about it (because when chocolate is in front of me, all I can concentrate on is chocolate)…and… I think it’s because of Lindsay and Bjork’s openness and transparency and humor inspite of everything – yes the recipes are mouthwatering and photography totally stellar, but, I have so enjoyed reading their candid, informative, and honest posts.

Beet Chocolate Oatmeal Cake

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 9 -12

Author: Shashi

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This decadently moist and gluten-free, Beet Chocolate Oatmeal Cake is an absolute delight to savor when that chocolate craving hits ~ or, just because!

Ingredients

CAKE

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup butter melted
• 2 eggs lightly beaten with fork
• 1 cup Gluten Free flour I used Bob’s Red Mill 1 to 1 GF flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 11/2 tablespoons unsweetened cocoa powder
• 11/2 cup quick cooking oats Certified GF
• 2 cups boiling water
• 2 tablespoons puréed beets I usually have beet purée sitting in my fridge after baking beets for 45 minutes at 400 degrees and then skinning them and puréeing them in a blender or 2 tbsp grated beetroot.
• 1 12 oz bag chocolate chips divided

FROSTING

• 4 tablespoons butter
• 4 tablespoons full fat coconut milk
• 2 tablespoons confectioners sugar
• 3/4 cup chocolate chips
• 1/2-3/4 cup mini marshmallows*

Instructions

• Preheat oven to 350.
• Using an electric mixer, cream the butter and sugars.
• Then add the eggs and mix till well incorporated.
• Add flour, soda, salt, and cocoa and mix well
• In a separate bowl, add the boiling water to the oatmeal and let stand for a few minutes. When the oats soften, add oats/water mixture to the batter and mix well.
• Add in the beets and half of the bag of chocolate chips (6 ounces).
• Pour into a parchment paper-lined cake pan (9×10)
• Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
• Bake at 350 for 30-35 minutes – "do not overbake". Let cool completely.
• FROSTING
• For the frosting, melt the butter and chocolate chips
• Add the confectioner's sugar into it
• Then the coconut milk and stir well. Frosting will be almost pour-able – spread on top of the cake and let cool before digging into

Nutrition

Serving: 1g | Calories: 834kcal | Carbohydrates: 120g | Protein: 14g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 428mg | Fiber: 10g | Sugar: 57g

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

For more “Beetified” recipes or to see what’s behind the “beetification” process, check these out:

Buckwheat Beet & Flax Seed Crackers

Gluten Free Baked Powdered Sugar Doughts

Banana Beet Nut Bread