---adapted from Lifetime TV's "Cook Yourself Thin"
GF cooking spray
1 1/4 cups GF flour blend
1/4 cup finely ground almonds
5 T. cocoa powder
1 t. baking soda
1/4 t. salt4 ounces beets, peeled and finely grated
4 ounces low fat buttermilk
2 T. strong black coffee
3 large eggs
3/4 cup sugar
Icing: 1/2 cup dark chocolate, cut up, 2 T. strong black coffee, 2 T. honey or agave syrup
Preheat oven to 350 F.
Spray a spring form baking pan with cooking spray.
In a small bowl, combine the first five ingredients. (flour through baking soda)
Using a mixer and at medium speed, beat the eggs and sugar for 4 minutes until pale and fluffy. On low speed, beat in the grated beats, followed by the dry ingredients. Add the buttermilk and coffee until the batter is smooth.
Pour mixture into the baking pan and place in the middle of a hot oven. Bake for approximately 25-30 minutes until done. Cool for 10 minutes and unmold onto a cooling rack until completely cool.
Icing: Prepare a double boiler. Combine the icing ingredients and gently stir until the chocolate is smooth. Stir until mixture thickens. With the cake still on the cooling rack, pour the icing liberally over the top of the cake and allow to drip down the sides. Transfer to cake stand for serving.
Makes: 10 slices.
[gluten free cooking]