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!
Lauren says
These are so delicious!! I halved the recipe and made it tonight and they turned out perfectly!! Thank you Elana!
Jenny says
I made this cake by cutting it(the recipe amounts)in half and adding 1/2 – 3/4 c almond flour plus 1 tsp cider vinegar and 1 tsp baking soda for some lift. It was awesome! Also very fun watching the family enjoy it and playing “guess what’s in it”. Thanks for another winner!
Kenna says
I made this substituting honey, and vanilla extract (because I had it all on hand). The batter was such a pretty color. Turned out great! I still can’t believe beets were in it. Made a nice breakfast too ;)
Kirsten says
This looks delicious! It is nice o finally find a recipe for this used with beets to change the color rather than dye. I absolutely want to make this for my next dessert. I love making your recipes.
Beth says
I printed this recipe out last year and finally got around to making it. Our small basket of veg from a local organic farmer had a HUGE amount of beets in it.
I substituted coconut oil for the grapeseed oil, and honey for the agave.
This torte is amazing! It reminds me of chocolate covered candied cherries. So yummy!
Julala says
Hi, how much honey did you use? Thanks!
Jeanne @JollyTomato says
Love this cake! The color is amazing – and it’s a great way to use those beets. We included it in our Fun Food Saturday (vegetable cake edition) this weekend. http://bit.ly/ath0yR
Thanks,
Jeanne
LearningMama & Daughter says
Daughter here.
This is the best torte EVER! I love making this! A friend said if I make this for her birth day, she would love me forever! This is my all time favorite thing to bake! Eating it’s the most fun! ;)
A. says
Made this, it turned out great. My husband even liked it, and he’s really picky. I used half coconut oil, also used honey and cane sugar.
I would like to see calorie information on the recipes if possible. I added up all the ingredients for this, divided it by 20 pieces… 115 calories each. Yikes!
Sheila says
Thanks so much Elana! I love your site and cookbook! I made this torte for my family amongst a few other desserts to try and this was the hit! No one could guess there was beets in it! Love it and it’s wonderful and moist. Since I’m also dairy free, I made a whipped “cream” with cashews, agave and lemon juice which was a perfect topping to the torte!
Deborah Wilson says
Whipped cream with cashews! I would love to know how to do this!
Liz says
I made this and had to use an egg substitute for my son who is allergic. I used ener-g egg replacer for two of the eggs and ground flax seed and water for the other two. It seemed too watery (I think I had a bit too much beets) so at the last minute I threw some more flax seed in to help bind it all together. The flavor was amazing, but the texture was crazy I know just due to all the flax seed. I just bought more beets to try it again this time without the flax. My son loved it by the way :) it was like really thick pudding. Thanks for your great site, I came across it off of Hope for Maddy’s site, my son has type 1 diabetes as well.
Marie says
Hi. I want to make a red velvet cake for my daughter’s wedding shower using some of these ideas. As to the watery cake using flax seed, I am planning to make this “RED” by adding a can of well drained and rinsed garbanzo beans. Maybe the extra body from the beans will help with the wateryness? Anyway, I have made a delicious chocolate cake using beans that I found online so I was just looking to make it red without using food coloring. I do know the bean idea makes a delicious cake.
Grace says
Liz,
I know you posted a long time ago so I’m not sure if you’ll get this message, but I’m wondering how the second try with the egg replacers worked. My son also has egg allergies and I would LOVE to see how this recipe would work with egg replacers! please let me know.
Thanks!