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!
Amy says
This purple torte was amazing! It tasted so good and I used coconut oil instead of grapeseed oil and 2 eggs instead of 3! Thank you Elana!
Nancy says
Thanks Amy – I’ve been reading through comments to see if anyone has tried it with coconut oil.
I will try it now :)
ricki says
can you use canned shredded beets?
Amy says
I used shredded, then cut them up smaller. Once you cook them they turn soft, then Vita Mix them and they become smooth. It will work.
Ruth J. Hirsch says
Dear Elana,
The Purple Velvet Torte is beautiful…. and I too love everything about beets. Certainly the color. And they taste yum.
I appreciate your designing this stupendous cake to be more affordable. I think you’ve also addressed a factor for some of us: nuts and nut flour have lots of calories. Beets, not.
While at this time my own weight is fine [used to be fat] I am very aware of the fact that SCD food tends to be caloric…
This cake really does get thru that.
Another deep appreciation,
Ruth Hirsch
LearningMama says
Door to Door Organics Colorado recommended this recipe this week in their emails for people who aren’t sure what to do with beets. We knew we had to try when we saw your name attached. I realized I was out of agave so we used 1 cup sugar and a little water while boiling. My 11 year old daughter finished making this because I had to leave. She baked it in the 10inch? round Pampered Chef stone. It was wonderful. Reminded us of a thin cake like brownie.
My hubby said beets are the only food he won’t eat. He changed his mind tonight…
I love how involved your sons are in this blog. A great parenting example! Thanks!
Tammi says
Looking at this, I too thought it looked like a brownie. We’ll have to give it a try too. :)
jennifer says
I loooove this cake! My daughter and I have made this twice, so far. The second time we added about a quarter cup of grain-free “flours” … delicious either way. She’s in the kitchen right now making the passover cake for my birthday. We will use kumquat jam for the filling. Beets are a wonderful liver cleanser, by the way … so for people who don’t eat beets unless it in an fantastic chocolaty cake (that would be me) … start slowly! Thank you, Elana, for this website.
Kim says
I tried making the cake and it turned out great! It was very moist and delicious, I think I added a bit too much almond extract and it stood out a bit too much but it was still great. I couldn’t even tell there were beets in it nor could my father who swore them off many years ago.
It was very easy to make as well. Also I did not had any grape seed oil so I used peanut oil since thee isn’t really any taste to it….still turned out great
Michealla says
Love this cake… I am on my second round of baking it. I am also cooking your Agava/Lime Chicken tonight. YUMMY!
Sabrina says
fabulous…made this last night…10pm…gone this morning…delish!
Michelle says
Hi,
I made the Purple Velvet Torte yesterday and it was yum! I didn’t have grapeseed oil, so I used coconut oil and the flavour worked well. Very moist and decadent.
Alex says
Just made this the other night and it was absolutely wonderful! Very moist and quite the crowd pleaser, I still can’t believe it’s made with beets, great recipe, thank you! :)