Last weekend I pulled up the last beets from the ground in our little garden. It has been a great year in terms of beets for us, so there has been lots of room for experimenting with new way of eating beets. And this histamine friendly raspberry beetroot cake is definitely my favorite beetroot experiment of the year.
It actually all started with a fairly classic banana cake recipe from my childhood in Denmark, one day when I was talking cake recipes with my sister. And she told me that she almost always make her banana cake with white chocolate and berries. It sounded so good that I just had to try it. And it was indeed beyond yum, and a very fresh tasting take on a banana cake.
I have since worked a bit on making a more histamine friendly version of the cake without the banana. Which has resulted in this more histamine friendly raspberry beetroot cake.
A little part of me wanted to name it the “Orange you glad I didn’t say Banana” cake. But when I joked about it on instagram nobody seemed to get it. So either I’m the only one who loved that movie or my sense of humor is off 😉 Who knows 😉 If you know which movie I’m thinking off, and love it too, please write a comment so I know I’m not the only person in the world who loves it.
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Deliciously moist raspberry beetroot cake covered with ruby chocolate. Perfectly balanced cake with a lovely freshness from the raspberries.
Ingredients
- 3 eggs
- 170 g / 6 oz sugar
- 130 g / 4.6 oz spelt flour
- 1 tsp baking powder
- 100 g / 3.5 oz butter (melted and cooled down)
- ca. 125 g / 4.4 oz beetroot (boiled and pureed)
- ca. 100 g / 3.5 oz raspberries (frozen and finely chopped)*
- ca. 100 g / 3.5 oz white chocolate chips (optional)
Ruby Chocolate glaze (optional):
- 150 g / 5.3 oz ruby chocolate*
- 3 tbsp coconut oil
- any decorations you like – I used a little pistachios and some freeze dried raspberries
Instructions
- Turn on the oven to 175 °C (350 °F) and line your baking mold/ loaf pan with grease proof baking paper.
- Whisk together the eggs and sugar, until they are fully combined and have become a light yellow airy mix. I do this in my mixer.
- Mix the spelt flour with the baking powder and fold the flour mix gently into the airy egg mixture in small portions alternating with the melted butter.
- Once the flour mix, butter and egg mixture has been fully combined gently fold in the pureed cooked beetroot and the finely chopped frozen raspberries. Followed by the optional white chocolate chips.
- Transfer the cake batter to the baking mold/ loaf pan lined with baking paper. Place the cake in a preheated oven (175 °C/ 350 °F) and bake for ca. 55 min (keep an eye on it as baking time can vary from oven to oven).
- Once done, take it out of the oven. let it cool down for a bit before turning it out on a cooling rack. Let it cool down to room temperature.
Ruby Chocolate glaze (optional):
- Melt the Ruby Chocolate together with the coconut oil au bain marie.
- Pour over the cooled down cake and add any decorations you like.
Notes
- If you don’t tolerate raspberries, or haven’t reintroduced them yet. Then you can switch them out with blueberries or blackberries.
- The ruby chocolate glaze is optional. The cake is lovely without it too. You can make a white chocolate glaze instead of the ruby chocolate glaze if you don’t tolerate ruby chocolate. But in that case leave out the white chocolate chips inside the cake. Ruby chocolate has a sweet fruity flavor where white chocolate is just sweet.
Save this Histamine Friendly Beetroot Raspberry cake recipe for later. Pin it 🙂
*In all disclosure the links to amazon above are affiliate links, which means that if you click on one of the products in question and buy it, I get a small commission. This will hopefully help me cover some of the costs to running this blog. However, it does not cost you anything additional when you order through one of these links.
hi there. just to let you know that your ‘ruby chocolate’ link to amazon goes to a ruby ring not to chocolate!
Hi Ila,
Yes I realized that myself as well the other day. I fixed it, and it should be working correctly now. Thank you for letting me know.
Tania
I made this cake with gluten free flour and it was delicious!! I’m going to make it again this weekend. Thank you for hearing the recipe. X
Awesome Sophie,
Could you share with kind of gluten free flour you used and how much?
Thank you 🙂
Yes please share your gluten free flour info, i want to try
Hi
Spelt flour upsets my tummy, can I make this cake with Cassava flour? Or would you recommend a mix of flours like rice flour maybe coconut flour? I look forward to hearing your thoughts.
Thanks
Claire
Hi Claire,
I think you need a mix of flours, try your go to gluten free flour blend for cakes. Note you might have to adjust the amounts though.
I’m not great at gluten free baking, gluten free flours often upsets my stomach…so I’m sorry that I can’t be of more help to you.
Tania
Hi, which white chocolate would you recommend when histamine intolerant please? I had some really bad reactions in the past but I think it was mostly due to present soya lecithin.
Thanks for the advice! Best, Jana
Hi Jana,
Indeed try to find one without soya licithin in it. My usual go to is from Vivani.
Tania
Cocoa is high in histamine, I always seem to react to it 😢 So I’ll try this with out chocolate. Maybe carob instead
I dont tolerate egg white. How would you adapt it?
just a question about rasberries.. since when are they histaminefriendly? on the sighi list they are a “2”
just wondering. I like your recipes though a lot and will make the cake with other berries 🙂
I’ve tried this recipe 3 separate times and each time I hasn’t worked out. For it to be low or no histamine I replaced the sugar and butter with monk fruit and ghee and each time it deflated and was a rubbery mess.
Delicious. I found was sweet enough without the chocolate. Great recipe thankyou.
This cake is amazing.
Love,
Your husband
I’m not allowed to use eggs, can I subsidise this for something else?
Thanks
Lol I love the joke Orange ya glad I didn’t say banana again 😂 I wanna try this recipe, but can’t have sugar. Would it work with a sweetener?
Thank you for the recipe, it is wonderful! I have made it for the second time, but half of the glaze runs off the cake and pools underneath. Is there a trick to the glaze staying on the cake?