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!
Eloise says
I forgot to add i made this with coconut oil instead of shortening or grapeseed oil! I also used honey opposed to agave.
Eloise says
Hey!
Made this previously and i loved the taste! The almond extract in combination with the beets almost gives it a cherry taste.
It also freezes very well.
Im going to try a chocolate orange version this weekend.
Ill omit the almond extract but add orange juice and zest!
Thanks again for the recipe!
Carolyn says
This looks mighty delicious, although please note that Agave is neither “low glycemic” nor healthy. It has been shown to increase visceral fat and has been taken off the “safe” list of sweetners. I am going to make this but use honey instead, which, although also high on the glycemic index, it doesn’t require much.
Its really a lovely color!
Snoozie says
This looks super yummy!! Can i make this without the cacao powder? Can i substitute it with other flavour? I like the look of a red cake and adding the cacao would make it chocolate i assume.
Rachael Higgins says
Made this just now, it is so good. A real treat. Going to see if my son and hubby like it when they get home. I hope so cos I want to make it again! I followed the recipe as is and it turned out great. Took 30 mins in a fan forced oven at 180 celcius. (australian here!) I did pop a sheet of baking paper on the top of the pan cos I was concerned about it burning as I read the other posts. No I didn’t let the beet mixture cool before adding the remaining ingredient to the person who asked….I just mixed the eggs with the remaining ingredients together in a separate jug then poured it into my food processor, as I was concerned the eggs would cook too. Thanks for an awesome recipe :)
Skye says
Hi! I just made this..the taste is good but it is really watery (except for the fudgyish edges); I used sliced canned beets and then chopped them up thinly into small pieces..maybe because they are canned they have more water content, so should I just cut down on the agave? I want this to work, it looks so yummy!! Thank you (:
Skye says
Oh, I left it on the counter untouched for like 4 days and then I tried a piece and it tastes good! The watery-ness is gone (: I still will dry the beets next time/squeeze out the water so I don’t have to wait so long hahaha…yummy recipe! :) (Oh and I used 1 cup coconut oil in place of the oil) Thank you!
Deborah Wilson says
I also used drained canned beets and ended up adding 3/4 cup of almond flour. It turned out beautifully. But this summer, I think I try using roasted beets (less water) ;)
Patricia Adels says
On the red velvet beet torte, do you have to cool the cooked beet/aguave mix before adding the eggs? Seems to me the eggs would “cook” if they are incorporated into the hot mix (or is that OK to do?) Thanks!
Tanya says
Hi Elana! First of all, thank you soooo much for All of your delicious recipes!!! And secondly, you have a big follower in Ireland :) I tell all my friends here as well about your web site! Thank you very much again for your hard work!
Best regards
Tanya
Patricia Lado says
Hi Elena,
My English is not very good, just writing to tell you that outside of the U.S. also have followers.
I follow you from Spain, where you have many followers.
Your work is wonderful
You are a great example for me.
Kisses Patricia
marym says
Do you know any of the calorie or carb counts for this recipe. I have a child who was recently diagnose with gluten, dairy, soy allergies and diabetes. This sounds like a treat they may be able to have.