Buckwheat flour Chocolate beetroot cake | Kuttu atta cake

Buckwheat flour Chocolate beetroot cake | Kuttu atta cake

Buckwheat flour Chocolate beetroot cake| Kuttu atta cake | Gluten free cake recipe with step by step instructions

A cake combining Buckwheat flour (Kuttu atta), Chocolate & beetroot for a cake? Why not. Just think about this wonderful combination.

This is a wonderfully moist and fudgy, gluten free, vegan friendly, made with buckwheat flour, chocolate and beetroot. No sugar added to this. I have used dates and honey as sweetner. Make it to believe this.

Why Buckwheat flour Chocolate beetroot cake | Kuttu atta cake

Since I wanted to bake a Gluten free cake, the first thought in my mind was to use Ragi/Finger millet. I have used it quite often in my recipes, which are on the blog. Here are few recipes with Ragi  :

Ragi Almond cooler

Ragi Jaggery Ladoos

Sprouted Ragi chicken cutlets

But to experiment with other gluten-free flours, I chose to go with Buckwheat flour this time crossing my fingers.

A killer combination

While searching for the recipes for cakes made with buckwheat flour,  I found a very beautiful chocolate beetroot cake recipe here. So I decided to add this cake to my to do list for baking.

After baking, this cake turned out awesome and moist. Moreover no one came to know about addition of beetroot in the cake. They all devoured it happily.

Serving Suggestions for Buckwheat flour Chocolate beetroot cake | Kuttu atta cake

Serve this cake with ice cream or just plain as it is by just dusting cocoa flour on top. I have topped it with Chocolate glaze. Garnish with few nuts and it’s good to go.

Try it yourself, you will soon fall in love with this cake.

 

 

Step by step instructions and pictorial presentation to make the cake

Preheat oven to 180 degree. Grease a 7-inch round cake pan. Dust it with some cocoa powder.

In a small bowl, sift the buckwheat flour, baking powder, salt and cocoa powder together for atleast 3 times.

Warm coconut oil, honey, chopped dates and dark chocolate in a large saucepan over a low heat. Stir to combine everything together.

Turn off the heat. Add the grated beetroot.

 

Mix well. Let the mixture cool a bit and then beat in the eggs and vanilla.

 

Buckwheat flour Chocolate beetroot cake

 

 

Mix the dry ingredients, until you get a thick batter. Pour into the prepared baking pan and bake for 25-30 minutes or until a skewer inserted comes out clean.

Take out and place on a cake rack to cool.

 

For the glaze:

Stir in all 3 ingredients mentioned in the Ingredients list, in a bowl till thick and glossy. Taste the test and adjust sweetness if required.

Pour this glaze over the cooled cake. Sprinkle some nuts, seeds and cocoa powder.

Enjoy your treat🙂

 

Buckwheat flour Chocolate beetroot cake

 

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5 from 2 votes

Buckwheat flour Chocolate beetroot cake | Kuttu atta cake | Gluten free cake

This cake is a wonderfully moist and fudgy, gluten free, vegan friendly made with buckwheat flour, chocolate and beetroot. No sugar added to this. I have used dates and honey as sweetner. Make it to believe this.
Prep Time10 mins
Cook Time45 mins
Course: Dessert, Cakes
Cuisine: American
Keyword: Buckwheat flour chocolate beetroot cake, Gluten free cake, Kuttu atta cake
Servings: 1 Round cake
Author: Lata Lala

Ingredients

  • buckwheat flour/kuttu atta- 170gms
  • Baking powder – 2 tsp
  • Salt – 1/4 tsp
  • Cocoa powder – 25 gms
  • Coconut oil – 125 ml
  • Dark chocolate – 50 gms
  • Honey – 100 ml
  • Dates pitted and chopped – 50 gms
  • Eggs – 3
  • Vanilla essence – 2 tsp
  • Beetroot grated – 120 gms

For Chocolate glaze :

  • Cocoa powder – 15 gms
  • Honey – 50 ml
  • Coconut oil melted – 10 ml

Instructions

  • Preheat oven to 180 degree. Grease a 7-inch round cake pan. Dust it with some cocoa powder.
  • In a small bowl, sift the buckwheat flour, baking powder, salt and cocoa powder together for atleast 3 times.
  • Warm coconut oil, honey, chopped dates and dark chocolate in a large saucepan over a low heat.
  • Stir to combine everything together.
  • Turn off the heat. Add the grated beetroot.
  • Mix well. Let the mixture cool a bit and then beat in the eggs and vanilla.
  • Mix the dry ingredients, until you get a thick batter.
  • Pour into the prepared baking pan and bake for 25-30 minutes or until a skewer inserted comes out clean.
  • Take out and place on a cake rack to cool.

For Chocolate glaze :

  • Stir in all 3 ingredients mentioned in the Ingredients list, in a bowl till thick and glossy.
  • Taste the test and adjust sweetness if required.
  • Pour this glaze over the cooled cake. Sprinkle some nuts, seeds and cocoa powder.
  • Enjoy your treat

 

 

Buckwheat flour Chocolate beetroot cake

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Buckwheat flour Chocolate beetroot cake

Happy cooking

Regards ❤️

Lata

This Post Has 11 Comments

  1. Deena

    Wow awesome dear

  2. Pingback: Sweet Potato Brownies (Grain free) - Yummy Tales Of Tummy

  3. Anooradha

    Hai… cake looks awesome- can we replace eggs with curd here?

  4. Anooradha

    5 stars
    cake looks awesome- can we replace eggs with curd or something else here?

    1. Lata Lala

      Hey Anooradha. Yes you may replace eggs with curd here in this recipe.
      1 egg is roughly 1/4 cup (4 tablespoons/60g/2oz) so you need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.
      Thank you for writing in.

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