Beet Chocolate Oatmeal Cake
This decadently moist and gluten-free, Beet Chocolate Oatmeal Cake is an absolute delight to savor when that chocolate craving hits ~ or, just because!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter (melted)
- 2 eggs (lightly beaten with fork)
- 1 cup Gluten Free flour (I used Bob's Red Mill 1 to 1 GF flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 11/2 tablespoons unsweetened cocoa powder
- 11/2 cup quick cooking oats (Certified GF)
- 2 cups boiling water
- 2 tablespoons puréed beets
- 1 12 oz bag chocolate chips (divided)
- 4 tablespoons butter
- 4 tablespoons full fat coconut milk
- 2 tablespoons confectioners sugar
- 3/4 cup chocolate chips
- 1/2-3/4 cup mini marshmallows*
Instructions
- 1
Preheat oven to 350.
- 2
Using an electric mixer, cream the butter and sugars.
- 3
Then add the eggs and mix till well incorporated.
- 4
Add flour, soda, salt, and cocoa and mix well
- 5
In a separate bowl, add the boiling water to the oatmeal and let stand for a few minutes. When the oats soften, add oats/water mixture to the batter and mix well.
- 6
Add in the beets and half of the bag of chocolate chips (6 ounces).
- 7
Pour into a parchment paper-lined cake pan (9x10)
- 8
Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
- 9
Bake at 350 for 30-35 minutes - "do not overbake". Let cool completely.
- 10
FROSTING
- 11
For the frosting, melt the butter and chocolate chips
- 12
Add the confectioner's sugar into it
- 13
Then the coconut milk and stir well. Frosting will be almost pour-able - spread on top of the cake and let cool before digging into