Gluten-Free Chocolate Raspberry Bundt Cake

We're calling this dessert "Smokin' Molten Lava Cake", but since I'm all about full disclosure, you should know there is no actual lava in here. Molten or otherwise.

Besides the lack of lava, this cake is also missing some other key ingredients. Namely white flour. No eggs, dairy, or refined sugar in it either. What you will find is pure guilt-free deliciousness.

And this...

Beets! 

Shredded beets to be exact. And while my children were singing the praises of all the other moms who would never trick their kids into eating beets, they couldn't seem to keep their fingers out of the batter bowl!

Score one for Mom.

I didn't want to ruin this cake by taking away the whole guilt-free vibe by adding frosting, so I created a little something special to go on top. And when I say created, I really mean that. I was conducting my own little real-life Jeckyl & Hyde experiment at the stove.

You should know that I do that on a daily basis, but this time it actually worked! Lucky for you...my backup plan was to add the guilt back in...

 

You're welcome.☺

 

~GF Chocolate Raspberry Bundt Cake~

(adapted from "The Whole Life Nutrition Cookbook")

~The Players~

 

2 c. brown rice flour

1/2 c. tapioca flour

3/4 c. organic, unsweetened cocoa powder

1-1/2 t. baking soda

1-1/2 t. xanthan gum

1/2 t. sea salt

1 cup grated cooked beets, about 1 large peeled beet (I used 3 small beets)

1/2 c. melted expeller pressed coconut oil

1 c. pure maple syrup

1 c. water

2 Tb. raw apple cider vinegar

1 Tb. pure vanilla

Raspberry Sauce~recipe follows

Preheat oven to 375F. Grease a bundt pan with coconut oil.

In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork.

For the beets~Trim both ends of washed beets, then cut into quarters. Place the quartered beets into a steamer basket in a pot filled with about 2 cups of water. Place a lid on the pot and steam for about 30-45 minutes or until beets are tender. Let cool then remove the peel and grate. I shredded them in a food processor with a shredder attachment. (The beets can also be roasted in aluminum foil. Drizzle with a little olive oil first, then wrap and roast in 425F. oven for 30-45 minutes.)

In a separate bowl, place the shredded beets, melted coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Mix well with a wire whisk.

Pour the wet ingredients into the dry ingredients and mix well, but be careful not to over mix.

Immediately pour batter into oiled bundt pan and place in preheated oven. 

 

Bake for 30 minutes. (35-40 minutes if using stone.) Remove from oven and allow to cool for about 10 minutes before flipping over onto a cake platter or plate. Serve with Raspberry Sauce.

~Raspberry Sauce~

1 cup frozen raspberries

1/4 cup water

2 Tb. pure maple syrup

2 t. arrowroot powder mixed with 2 t. water (can substitute cornstarch for arrowroot powder)

1/4 t. pure vanilla 

In a small saucepan, mix raspberries, water, and maple syrup. Bring to a boil using a whisk to break up the berries. Add the arrowroot/water mixture and whisk until thickened; about 30 seconds. Remove from heat and stir in the vanilla.

Pour over bundt cake. Allow to cool before serving. 

Serve with freshly whipped cream. After all, there needs to be a little guilt.☺

Enjoy!