Gluten-free beetroot cake


4 eggs
250 g boiled / baked beetroot
120 g corn flour
100 g butter
50 g chocolate protein
50 g Carla 70% dark chocolate
4-5 spoons honey
2-3 spoons Carla cocoa powder
2 spoons yogurt
1 teaspoon cinnamon
1 baking powder
1 pear


First, preheat the oven to 190 ° C and and put the baking paper in the mold. In a larger bowl, grate beetroot on a grater. Separate the egg whites and egg yolks, add the egg yolks to the grated beetroot, whip snow from egg whites. Dissolve chocolate and butter in a water bath and after melting add to the beets and egg yolks, add two tablespoons of white yogurt and 4-5 tablespoons of honey and mix.

In the second bowl, mix all the dry ingredients: chocolate protein, corn flour, cocoa, cinnamon and baking powder, mix well. Now mix the two mixtures together, dry and wet with beetroot, when it is well mixed, carefully mix the whipped snow.
Pour the mixture into the prepared mold and place the pear slices on top. Bake for about 40-50 minutes and check with wooden skewers. After cooling, sprinkle with icing sugar and you're done.

  • 1 hour - Carla 1 hour
  • Medium - Carla Medium

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