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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.
Course Dessert, Cakes
Cuisine American
Keyword Buckwheat flour chocolate beetroot cake, Gluten free cake, Kuttu atta cake
Prep Time 10 minutes
Cook Time 45 minutes
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