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 (9x10)
- 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
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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
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