It’s amazing what you can do without any flour! I made this gluten free chocolate cake using beets. Being “Deceptively Delicious” I fooled my husband. While my children are game to eat pretty much anything I make, my husband is known as the “picky” eater around here.
Because of his strong critiques and my perfectionist bent, I often find myself testing a new recipe four, five or more times. Though this one I nailed the second time, it was that easy.
As I whipped up beet cake 2.0, I did find myself thinking, “How can I hide this mystery ingredient from him?” He had scoffed at beet cake 1.0, spitting it into the sink. “How can I fool him?” I thought as I stirred the batter. I guess that would make me Jessica Seinfeld to his Jerry.
Though unlike Ms. Seinfeld, I found myself sneaking beets in not to add nourishment (all of my recipes are fairly nourishing with high protein almond flour and low glycemic agave). I was rather, trying to figure out a way to make a less costly cake.
Almond flour is fabulous to cook with, though pricey. I wanted to come up with a cake that would be cheaper to make -though do keep in mind that this cake while cheaper, does not offer the same nutritional benefits that one made with almond flour would.
Here’s my “deceptive” purple velvet torte. Enjoy!
Purple Velvet Torte
Ingredients
- 2½ cups grated beets
- 1 cup agave nectar or honey
- 4 large eggs
- ½ cup grapeseed oil or palm shortening
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ½ cup cacao powder
- ½ teaspoon celtic sea salt
Instructions
- In a medium saucepan, heat the beets and agave to a boil, then cover
- Reduce to a simmer and cook for 30 minutes, until beets are soft
- Transfer beet-agave mixture to a vitamix and puree on highest speed until smooth
- Blend in eggs, oil, vanilla, almond extract, cacao and salt until thoroughly incorporated
- Pour batter into a well greased 9 inch springform pan
- Bake at 350°F for 30-35 minutes until a knife inserted into the center comes out clean
- Cool and serve
My older son has been steadily working away on this blog with me. He is 10 years old and every week he discusses what “we” will be posting. He often sneaks down after I put him and his brother to bed, for a blogging session during which we take photos or write copy here.
This week, as I was on a deadline for another project, he decided that he would be the one shooting the pictures of the purple velvet torte. So, please welcome my new phototgrapher! He took these pictures on his own as I proofread another document, knocking the camera over only once. Besides that incident he was a total pro! Really.
He was however, very disappointed as he “proofread” this copy that I used the word “sneaks” above. He wanted me to say that we “work together,” and I must say, he is correct. I guess that would make me Heather to his Leta (once her daughter starts reading dooce Ms. Armstrong may have her hands full).
Update: I’ve edited the cooking time in this recipe thanks to one of the comments below. The one in the recipe above is now correct and my family is very happy since they are eating this gluten-free torte yet again (since I made it a third time to verify the cooking time). As always, thanks for your comments!
Hannah says
So funny. I just gave a workshop on feeding the whole family with whole foods and I was making reference to Jessica Seinfelds chocolate beet cake, saying that they are still learning about chocolate cake, not beets by eating it. I like your take on its not about nutrition, but creativity. You are as always brilliant with your use of ingredients. Somehow our thoughts were aligned this week. I love when these funny little things happen!
Hayley says
This torte recipe is amazing! I can’t wait to try it out, and fool my family. Your son is quite the photographer. I see a blog of his own in the future! Thanks for sharing Elana!
Glorie says
Since purple is my favorite color – of course I’ll try this! Have to say Elana, can’t get that picture of cold beet soup out of my mind – so I’ll have to get over that thought! Will let you know how it goes! Glorie and Griff
april says
my mother in-law came over this evening with some beets from her garden, talk about awesome timing! i can’t wait to make this! my husband is very intrigued to say the least lol
Laura @ Hungry and Frozen says
Beautiful cake! I made a chocolate beetroot cake recently (with flour) and it was very well received – and gorgeously moist. Will definitely have to try this as I am somewhat addicted to unusual cakes and sneaking vegetables into things! Do you find that the ‘earthy’ beet flavour is very apparent? I actually have some agave nectar too so no excuse not to try this :)
Tom says
“And the beet goes on”…When I first saw this it reminded me of a red velvet torte/cake I had as a kid at a friends B day party. His mom called it “the red velvet million dollar cake.” I never realized in the old days they used red dye to make “Red Velvet” cakes. Some bakers used boiled beets to enhance the color of their cakes. In fact boiled grated beets or beet baby food are still found in some red velvet cake recipes today. The red food coloring was later dropped as to a controversy about the health effects of common food colorings. Looks like your on the right tract Elana. However, I would like to try both versions this one and one with almond flour. :o)
gfe-gluten free easily says
Gorgeous! Your son is a natural. How cool that he enjoys doing this with you! He’s definitely learning some bankable and enjoyable skills. :-)
Shirley
Stephanie says
Your beet torte looks delicious! I was wondering how much water to use when I boil the beets with the agave nectar? Or, maybe I don’t use any water?
Charis Young says
Can this be made with Egg Replacer?? Have you tried it?
Alchemille says
This cake looks both tempting and intriguing ;).
I have a few beets in the fridge and didn’t know what to do with them…I guess I’ll turn them into a cake!
How many do you think are needed to match the 2 1/2 grated cups? I guess you used raw beets right?
Thanks ;).