This gluten-free Chocolate chip Beet Cake came about unintentionally today.

It is a rooty little cake, made with beets, potato starch, garbanzo an rice flour.

 

 

I only used one beet but grated them both because I wasn’t sure how much grated beet I would get.

 

 

Peel the beets.

 

 

Grate the beets.

 

 

Squeeze out the excess juice.

 

 

cream butter and sugar together.

 

 

add eggs.

 

 

Now for the flours. This is potato starch, I can’t remember if I’ve ever used it before.

 

 

Garbanzo bean flour.

 

 

Add baking powder and not quite as much xanthan gum as I did.

 

 

Mix together.

 

 

Add grated beets,

 

 

and chocolate chips.

 

 

fold in.

 

 

It is pink!

 

 

Then after baking one test cookie that spread out for miles across the pan decide to add some rice flour

 

 

and more sugar.

 

 

Then pour into a greased pan and call it a cake.

 

 

Yeah, cake, why not?

Bake at 350 for about 30 minutes or until done. Done is just a little less time than I baked mine, mine is a little dryer than I like. 

 

 

If you like, make pink frosting using some of the remaining beet juice. it would look great on this cake.

  But I prefer naked cakes – that’s what I say when I don’t want to make frosting.

 

 

Chocolate chip Beet Cake

ingredients

• 2 eggs
• 1 stick of butter softened
• 1 1/2 cups sugar
• 1 cup potato starch
• 1/2 cup garbanzo flour
• 1/2 cup rice flour
• 1/4 tsp xanthan gum
• 1/2 cup grated beets squeezed dry
• 1/4 cup chocolate chips

In a bowl cream butter and sugar. Add eggs and beat. Add potato, garbanzo rice flour, baking powder and  xanthan gum and mix together. Fold in grated beet and chocolate chips. Chill in the refrigerator for 15 minutes or so until the oven is hot.

Pour into a greased  9x13 backing pan and bake at 350 for 30 minutes or until done.