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!
Laurel says
You are a genius! I just happened to have some left over roasted beets in my fridge and was wondering what to do? So…
I grated them up (5 ounces exactly), quartered your recipe. Heated the agave with the cocoa powder (it brings the flavor out), tasted, added a scant 1/8 cups of semi sweet chocolate off the stove. Then proceeded as directed.
One fourth of your recipe came to exactly six cupcakes (half full).
I baked them for 15 minutes at 350F. They are soft, almost pudding like and wonderful.
Thanks for all the non-grain experiments. I don’t do well with grains of any kind but will eat the gluten free ones at a pinch but now I don’t have to!
Thanks again.
Lindsey Gremont says
thank you – I wanted to try to make this as cupcakes and now I know I can! I have made this twice as a cake and it came out excellent both times!
Lauren B says
You are so innovative, Elana! I love the slightly purple hue of the cake. Beautiful… and nutritious with those beets!
Irina says
It’s kosher for Passover! I can’t wait to try it. Beets is the only food my husband will not eat. Guess what I am making for a Passover desert… Thank you very much for a terrific idea.
Stephanie says
This looks delicious! I’d love to try it but can not have eggs or almond extract. Do you think it would still work with a flax seed/water replacer for eggs and skipping the almond extract?
Abbey says
/hi Stephanie, did you ever try this with the flax egg substitue? how did it turn out?
Olga says
Hi Elana,
My Purple Velvet Torte did not come out well. It smelled nice in the blender and had good consistency; however, it deflated and became watery after it cooled down. It was also very sticky (I greased the warm cake pan with grape seed oil). Also it took me much longer to bake it. Maybe 40 min or so until a knife was coming out clean. Could my failure be due to a delay in blending the cooked beets with the rest of the ingredients? (I left the pan with beets on a warm stove for about half an hour). I turned my watery torte upside down and put it in the oven for another 20 min at 400°. It started to burn around the edges and on top, but it is still watery when I make a cut. I took a picture of my torte, but I do not know how to attach it to my message. Thank you in advance for your feedback.
Kate says
I’m sorry, Elana–I just realized I misspelled your name in my moment of panic! Wanted to let you know that it turned out great. I whisked the eggs and then whisked them into the batter, poured it into another well-greased pan, and it’s delicious! Shared it with Mom, Dad, and the neighbors…so far, everybody has thoroughly enjoyed it…even the non-healthy-food people.
Thank you, yet again!
Kate says
Elena, when do the eggs go in?! I just dumped it into the well-greased pan and then remembered that I never put the eggs in. Since I’m this far along, I’ll add them now and mix it all together in another bowl, but for future reference….
R says
Elana
If he’s taking such photos at 10 yrs, start collecting everything for a ‘portfolio’ any art school will want to see his history–scraps, scribbles etc everything.
Bev Reimer, Certified Nutritionist says
Elana,
Your class last night was full of great gluten free recipes and it was fun working with others to prepare our dishes. Thank you for your “recipe creations” and making this class happen. As I mentioned, I do personal one on one counseling with those who are gluten intolerant for any reason. I welcome emails from anyone who would like to learn more about how I can help them be Gluten Free for LIFE!
Ann says
A beautiful cake enhanced by excellent photography! I must try this soon.