Roasted Beetroot Chocolate Cakes

The beetroots at the farmers market this week were irresistible — perfectly round, deep in color, and brimming with earthy sweetness. I couldn’t resist. Instantly, I knew what I was going to make: little roasted beetroot and dark chocolate cakes.

Beetroot has long been paired with dark chocolate — both in sweet desserts and in savory dishes with game meats. The earthiness of beetroot and the bittersweet richness of chocolate complement each other beautifully. Roasting the beetroot enhances its natural sugars, transforming it into the perfect base for a decadent, nutrient-packed cake.

These cakes are rich, moist, and deeply chocolatey, with subtle earthy undertones from the beetroot and besan flour. They’re naturally full of antioxidants, protein, and fiber — a treat that feels indulgent yet nourishing.

Gluten-free cakes are often labeled dry or crumbly, but this recipe changes that. The roasted beetroot adds moisture, while the high-protein besan flour provides structure and binds the cake perfectly. The result? A soft, velvety crumb that’s pure comfort.

Pureeing the roasted beetroot not only gives these cakes a gorgeous red hue (like a natural red velvet), but also ensures it blends smoothly into the batter. No beetroot chunks here — just color, flavor, and goodness.

Top each cake with a little dark chocolate ganache and a dusting of cocoa, and they become utterly irresistible.

Why You’ll Love These Cakes

Naturally gluten-free with high-protein besan flour
Moist, rich, and chocolatey with earthy undertones
Beautiful natural red hue (no food coloring needed!)
Great as mini cakes or one large celebration cake
Made from simple, wholesome ingredient.

These little beetroot and dark chocolate cakes are the kind of bake that makes your kitchen smell heavenly. Moist, rich, and packed with goodness — they prove that gluten-free baking can be both indulgent and wholesome. Pair them with a dollop of cream or just enjoy one with your afternoon coffee.

The chocolate cakes are indulgently rich, naturally moist, and full of deep flavor. The roasted beetroot adds sweetness and a gorgeous natural red hue, while the besan flour (chickpea flour) gives structure, protein, and a nutty undertone. Perfect for an afternoon treat, a cozy dessert, or a make-ahead bake for gatherings.

Ingredients

For the Cakes:

3 medium beetroots (about 400g)
2 tbsp olive oil (for roasting)
125 g butter, chopped into chunks
¾ cup raw caster sugar (or regular caster sugar)
½ cup boiling water
3 tbsp coconut oil (or olive oil)
100 g dark chocolate, chopped
1 cup besan flour (chickpea flour)
½ cup unsweetened cocoa powder
1 tsp gluten-free baking powder
2 large eggs

Instructions

Roast the Beetroot
- Preheat oven to 200°C (400°F).
- Peel and quarter the beetroots, place on a baking tray, and drizzle with olive oil.
- Cover with foil and roast for 30 minutes.
- Remove foil and continue roasting for another 30–40 minutes, until tender and caramelized.
- Allow to cool completely, then puree until smooth using a stick blender or food processor.
Prepare the Batter
- Reduce oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
- In a heatproof bowl, combine butter, sugar, coconut oil, boiling water, and dark chocolate.
- Microwave for 2 minutes or until melted and bubbling slightly. Stir until smooth.
- In a separate bowl, whisk together besan flour, cocoa powder, and baking powder.
- Pour in the chocolate mixture and stir until combined.
- Add eggs and beetroot puree, mixing gently until smooth and glossy.
Bake the Cakes
- Fill each muffin case ¾ full with the batter.
- Bake for 25–35 minutes, or until firm to touch and a skewer comes out with a few moist crumbs.
- Allow to cool in the tray for 10 minutes before transferring to a wire rack.
Finish & Serve
- Once cooled, top with chocolate ganache and a light dusting of cocoa or grated chocolate.

Baking Tips

Don’t skip the roasting! Roasting beetroot brings out its sweetness and softens the earthy flavor.
Puree well. A smooth puree ensures the beetroot blends beautifully into the batter without chunks.
Don’t overbake. The cakes should be just set with a soft center for the best texture.
Besan flour tip: If your flour seems clumpy, give it a quick sift — it makes the batter smoother.
Raw caster sugar adds a subtle caramel undertone, but regular caster sugar works perfectly too.

Serving Suggestions

Serve warm with a dollop of Chantilly cream or Greek yoghurt for contrast.
Add a drizzle of espresso ganache for an extra indulgent twist.
For a rustic dessert, top with candied beetroot slices or fresh berries.
Pair with a strong black coffee or chai latte for the ultimate afternoon pick-me-up.

Storage

Store cooled cakes in an airtight container at room temperature for up to 3 days.
For longer freshness, refrigerate for up to 5 days (best served at room temperature).
To freeze: wrap each cake individually and freeze for up to 2 months. Thaw at room temperature or microwave gently before serving.

FAQs

Q. Can I use regular flour instead of besan?

You can, but besan gives structure and a delicate nuttiness that works beautifully with the beetroot.

Q. Can I roast the beetroots ahead of time?

Absolutely! Roast and store them in the fridge for up to two days before baking.

Q. Can I make one large cake instead of cupcakes?

Yes! Double the recipe, use a 9″ springform tin, and bake at 180°C for about 1 hour.

Q. How do I make raw caster sugar?

Whizz raw cane sugar in a food processor until the granules are finer — perfect DIY caster sugar.

Little Roasted Beetroot and Dark Chocolate Cakes

Ingredients

125 g butter chopped into chunks
3/4 cup Raw Caster Sugar or regular caster sugar
1/2 cup boiling water
3 tbsp Coconut oil or olive oil
100 g Dark Chocolate chopped into chunks
1 cup Besan Flour
1/2 cup unsweetened cocoa powder
2 eggs
1 tsp GF baking powder
3 medium beetroots about 400g
2 tbsp olive oil

Instructions

Preheat oven to 200C.
Peel and quarter the beetroot. Place on baking tray and drizzle with olive oil. Cover with foil and bake in oven for 30 minutes.
Remove foil and bake until the beetroot are caramelised and roasted through. Usually around 30-40 minutes.
Remove and allow to cool.
Heat oven to 180C. Line a 12 hole muffin tin with paper cases.
Puree the beetroot until smooth with a stick blender or food processor.
In a heat proof bowl combine butter, sugar, coconut oil, water and dark chocolate.
Microwave for 2 minutes or until melted and slightly bubbling. Stir until all the ingredients come together.
In a separate bowl combine the besan flour, cocoa powder and baking powder. Give a good whisk to incorporate.
Add in the 2 eggs and mix to combine fully.
Add the beetroot puree and stir to combine.
Fill the muffin cases 3/4 full and bake for 25-35 minutes. The cakes are ready when firm to touch and a skewer inserted comes out with some crumbs attached.
Once cooled top with some ganache and sprinkle with some cocoa.
The ganache recipe can be found here.

Notes

Raw Caster sugar can be found in most major supermarkets. Substitute with regular caster sugar or make your own raw caster sugar by whizzing raw cane sugar in a food processor until the granules are finer.
Besan flour can be found in health food shops or Indian grocers, some super markets or online. For more information on besan read this article.
The beetroot could be pre roasted a day or so ahead.
You could easily make this into 1 big cake, just double the recipe, line a 9″ springform tin and bake at 180C for 1-1 1/4 hours.

Little Roasted Beetroot and Dark Chocolate Cakes