Beet Cake (Gluten Free)

We prefer risks over rules. Enter: the (gluten free) beet cake. Like carrot's cake's cooler cousin who just got back from being abroad. Our (flavorless) Cooking Oil lets the ingredients shine bright in the kitchen, just like you.

  • Cake
  • 1 cup sliced skin-on almonds
  • ¼ tsp. ground cardamom
  • 2¼ cups Cup for Cup Gluten Free Flour
  • 1 Tbsp. baking powder
  • 1¼ tsp. kosher salt
  • 4 large eggs, room temperature
  • 1 cup Chefs Life Cooking Oil
  • 1 cup granulated sugar
  • 1 cup dried sour cherries, rehydrated
  • 9 oz. golden beets peeled, grated
  • Frosting
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • ⅛ tsp. almond extract
  • ½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
  • 16 oz. cream cheese, slightly softened, cut into pieces

Preheat the oven to 350°. Line a 9x13 pan with parchment. Whisk gluten free flour, spice, baking powder, and salt in a medium bowl to combine. Beat eggs, Cooking Oil, sugar, and 2 Tbsp. reserved cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes. This can also be done by hand. Add the dry ingredients in three batches. Using a spatula, fold in cherries, grated beets, and reserved almonds until evenly distributed. Pour the batter into the prepared pan and spread to ensure even baking.
While the cake is baking, make your icing by combining all the ingredients in a mixer with a whisk attachment, running 5-7 minutes or until completely smooth. For best results, all make sure the butter and cream cheese are room temperature.

Bake for 40 minutes or until the top is golden and a knife comes out clean. Let cake cool completely. Invert the cake onto a cutting board or clean surface. Using a 6inch cake mold, cut out two circles and using the scraps for the a third layer. If this technique is confusing, just Google the Milk Bar cake for tutorial.

Line your 6inch mold with acetate or vinyl. Place the scraps inside the mold, pressing down for the first layer. Splash on some reserved cherry juice, then a thick layer of icing. Follow this with the second best looking round, reserving the best looking one for on top. Cherry juice and ice each layer, using a miniature offset spatula. Freeze overnight or let chill in the fridge for at least 6 hours. Garnish with additional sliced almonds or get crazy and candy a beet.

Modified from @bonappetit

1 comment

  • soundos

    Thanks for Sharing such an amazing article . Keep working

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