You'd never guess this cake is gluten-free and dairy-free.
This cake is the most requested recipe from my husband. I make 1 1/2 batches and bake in two 6" pans. I can freeze one before it's frosted for another day and it comes out perfect. LOVE this recipe!SOOO delicious!! I use 1 cup almond flour and 1/2 c oat flour.
so moist and great chocolate flavor.Recipe should be revised to call for a 9” pan. Overflowing mess in my oven right now!I agree with previous reviews... this cake is fantastic! Moist, super chocolatey, great crumb for gluten free baking, not too sweet I let the eggs/sugar fluff in the kitchen aid a little longer than the 5-7 minutes , and a 9 inch round cake pan was perfect.Fantastic! Needed a gluten free dessert to take to my nephews for a picnic and this looked just the ticket. Based on the comments, I went with an 8” square pan which is a little more volume than an 8” round but not as much as a 9” round. Discovered that 1 can of sliced beats, drained, and put in my nutribullet with 2 tsp of water makes exactly 1 cup of purée. Didn’t have bittersweet chocolate so did the substitute of 1 Tbs cocoa powder, 1 Tbs sugar and 2 tsp melted butter FOR EACH ounce of bittersweet. I’ve found it’s much easier than melting down solid chocolate. I didn’t worry about whether the eggs were triple in volume but at 7 minutes it was definitely creating a ribbon. After tasting the batter, I decided not to do the ganache, but just to sprinkle powdered sugar on top as a finish. I think the ganache would have been too much. The cake alone is very rich! Winner winner chicken dinner!8” pan is just too small! Shame to have such a hard earned batter spilling over in the oven. Size up or split into two pans and don’t overfill. Otherwise, wonderful recipe. Beet puree and melted chocolate make such lovely cake together. What a happy synergy of flavor! Agreeing with other commenters: Having the equivalent weight measurements for the ingredients would be helpful.incredible incredible incredible CAKE! Beautiful, moist, and delicious. My dutch process chocolate wasn't incorporating as smoothly as I wanted it to when I added it to the eggy mix, so I had added a little extra mix time on that step. I also added some berries on top after the glaze set for about an hour, and it gave it the perfect balance of sweet and tart. My family had multiple slices all at once because it was so good. It is definitely the best gluten-free cake I've ever made!An AMAZING CAKE! I usually don't bake dairy or gluten free for fear of losing richness but wow...this is probably the best chocolate cake I have EVER had. Seriously....make this cake.This has become my go-to cake. Apart from being generous with the cocoa and chocolate bits, I follow the recipe, then just shake powdered sugar on top . We get many beets in our winter farm share and this is a delicious and fun way to use them. Does this make the cake healthy? I think yes!
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