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Purple Velvet Torte

purple velvet beet torte cake

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

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  1. In a medium saucepan, heat the beets and agave to a boil, then cover
  2. Reduce to a simmer and cook for 30 minutes, until beets are soft
  3. Transfer beet-agave mixture to a vitamix and puree on highest speed until smooth
  4. Blend in eggs, oil, vanilla, almond extract, cacao and salt until thoroughly incorporated
  5. Pour batter into a well greased 9 inch cake pan
  6. Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean
  7. Cool and serve

flourless beet cake dessert

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!


           
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March 17, 2009


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98 comments leave a comment

  1. Definitely trying this. I feel like this is one of those recipes (and I have many like this) where it is best to get your tasters to eat it first, and then tell them what it is.

  2. Wow! That looks amazing. I’m still not entirely convinced that it’s not made with flour – it looks like it is!

  3. I’ve been checking out your recipes from time to time, and finally subscribed! This was the first post to show up in my feed and I’m thrilled. Thanks for your hard work and dedication to sharing with your readers. =)

  4. ~M

    This looks fabulous. I know almost all of your recipes are Passover-friendly, but having a budget-friendly seder cake makes this one super-awesome since we are expecting many guests, including a nut-free one! And this way I can stick veges into my vege-hating dad and in-laws! :P

    Is the texture cakey (like your coconut flour cake) or more like a flourless chocolate cake? Are you able to use less agave due to the beets’ natural sweetness?

    Also, do you grate the raw beets and then take the gratings and cook them with the agave and then puree? I’m a little confused about this part. And when you make this again, it’d be super helpful if you could weigh your beets at the market so it would be easier to figure out how many are needed to yield 2.5 cups grated.

    Thanks, Elana! I hope your hands are not dyed pink from your experiments!

    Oh – and excellent photography! Good job!

  5. Ohhhh! Love it! Cute story and your son is a pro photographer. I would not have guessed.
    You didn’t tell us what your husband said about the cake!?! I would not have been able to be the room while he tasted it in fear the look on my face would give it away!
    I often do this with my taste testers because they are usually surprised to hear the wholesome ingredients I’ve used… this has what in it?
    So fun :-D

  6. That cake looks delicious! I have to put it on my to do list, your recipes always work and taste so good.

    I have been wondering what your thoughts are about the fructose in agave? Since fructose needs to be processed by the liver, it can become quite a burden for the body. Since I know how health conscious you are, I would love to know your opinion?

    I have also read some stuff about how even young children in the US suffer from problems like a fatty liver because of the wide use of fructose which impairs the function of the liver?

    Your son has a good eye for composition.

    • I would like agave alternatives! Great idea…..

      • Marie

        I’ve used this substitution in the past for chocolate cakes that called for erythritol or honey: I’m a die hard stevia fan, so i substituted one cup of sweetener for 6-8 diced prunes in 1/3 to 1/2 cup water and simmered for about 20 minutes. Then I would add stevoside(Kal brand is all I use-it lasts three years or longer and I make up to three gallons of ice tea twice a week for my family of six!) (I don’t keep soda in the house.) So anyway, I will add 3/4 of a teaspoon-yes that’s a teaspoon-of stevia to the water/prune mixture to equal one cup of sugar or sweetener for my chocolate cake. When cool, I blend it in the blender or food processor and proceed with the recipe. Yummy and low-carb.

  7. This looks delicious! I haven’t ever done much with beets, but this looks like a great application. You continue to amaze me at your no-grain baking.

    I use a lot of almond meal, and it does get expensive!

  8. Oh this looks fantastic! Onto Delicious it goes…

    NAOmni

  9. Interesting, but it sure look good!

  10. 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 ;).

  11. Charis Young

    Can this be made with Egg Replacer?? Have you tried it?

  12. Stephanie

    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?

  13. gfe-gluten free easily @ glutenfreeeasily.com

    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

  14. Tom

    “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)

  15. Laura @ Hungry and Frozen @ hungryandfrozen.blogspot.com

    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 :)

  16. 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

  17. Glorie

    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

  18. 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!

  19. 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!

  20. Ann

    A beautiful cake enhanced by excellent photography! I must try this soon.

  21. Bev Reimer, Certified Nutritionist

    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!

  22. R

    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.

  23. Kate

    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….

  24. Kate

    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!

  25. Olga

    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.

  26. Stephanie

    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?

  27. 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.

  28. You are so innovative, Elana! I love the slightly purple hue of the cake. Beautiful… and nutritious with those beets!

  29. Laurel

    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.

  30. Alycia

    Baked this two nights ago. My husband was super skeptical, but liked it! I didn’t need to add any water with the beets and agave nectar. 1 Tablespoon seemed like a lot of almond extract so I decreased that to 2 teaspoons and I also used only 3 eggs. My cake burned a tad with the recommended baking time, but I just cut off those edges and it was still wonderfully moist and yummy. I decorated the cake with some stencils and cocoa and sugar mixed together (didn’t have any powdered sugar). Next time I think I might add a few chocolate chips and try decreasing the agave just a bit. Thanks so much for the recipe, Elana.

    • Deborah Wilson

      Thank you for leaving a comment after you actually baked this cake. I’ve weeded through I don’t know how many well meaning “Oooh, this sounds good!” to find this. Now I’ll give it a try.

  31. Deborah

    Thanks for the lovely recipes. I heard that the White House kitchen garden does not include beets because the President doesnt like them This just might be the recipe that changes his mind. Would you be willing to send it to him? I think that you can submit suggestions at the White House site: http://www.whitehouse.gov/contact/
    I would send a link but didnt think that would be right as it is your recipe.
    Thanks again for a great site

  32. Hanni @ hannihaus.com

    I made this today–beautiful purple hue and surprising texture, more like baked custard than the fudge I was expecting. To make this cake a little more decadent, I would serve it atop some chocolate sauce (i make mine with coco powder, maple syrup and water or oil), and garnish with a few banana or strawberry slices alongside.

  33. Deborah -What a great idea. I would be honored if you would send it in. xo

  34. Hi Elana,
    Well, I’ve just sent a note and your recipe (with a link to your website) in to the White House. Let’s see what response we get. I’ll be sure to let you know.
    Thanks
    Deborah

  35. Deborah -Thanks so much! Let’s see if they are up to snuff on their veggie stuff over there :-)

  36. Natalie

    Thank you for this recipe! One of our guests has nut allergies, and it’s always so difficult to find flourless recipes that do not call for nuts. I will definitely try it this Passover (and just omit the almond extract). Can’t wait to try it!

  37. Jessica

    Hey all,

    I just made this last night. I used two beets to get 2 1/2 cups. I use weight watchers, and so I swapped grapeseed oil for pureed prunes cup for cup. It added another layer of sweetness, so I might decrease the agave in the future. It got rave reviews, and lowered the fat content. Thank you Elana! Another recipe successfully taste tested by my picky family!

  38. ruth

    I made this last night – very good! An interesting Passover option. I will make it again, but not blend the beets – for more texture. I might also add something else for texture (coconut or matzah meal), might decrease the oil a bit… and bake longer.

    I also whipped up some cream cheese frosting, to make richer ; )

  39. Hi Elana, I finally got around to making this (swapping erythritol/stevia for agave) and it was absolutely scrumptious. No beet-y taste that I could discern. Will be blogging about it after finals, perhaps with a veggie based GF recipe of my own. ;) Thanks so much for all that you do! You are a genius. Looking forward to your cook book!

  40. Alex

    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! :)

  41. Michelle

    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.

  42. Sabrina

    fabulous…made this last night…10pm…gone this morning…delish!

  43. Michealla

    Love this cake… I am on my second round of baking it. I am also cooking your Agava/Lime Chicken tonight. YUMMY!

  44. Kim

    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

  45. jennifer

    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.

  46. LearningMama

    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!

  47. Ruth J. Hirsch

    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

  48. ricki

    can you use canned shredded beets?

  49. 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!

  50. Liz

    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 @ None

      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

      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!

  51. Sheila

    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!

  52. A.

    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!

  53. LearningMama & Daughter

    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! ;)

  54. Jeanne @JollyTomato @ jollytomato.com

    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

  55. Beth

    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!

  56. Kirsten

    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.

  57. Kenna

    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 ;)

  58. Jenny

    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!

  59. These are so delicious!! I halved the recipe and made it tonight and they turned out perfectly!! Thank you Elana!

  60. Making this now, can’t wait to see how it turns out! Any ideas on what to make with about an extra cup of grated beets?

  61. Tammy

    Hi, I’ve heard of this site a long time ago but haven’t tried anything here until now because I don’t bake a lot. What brought me to this page is, I’m on a gluten free diet and had golden beets on hand. I felt that I needed to make a cake from these golden beets. I also had unsweetened coconut on hand. This brings me to a variation from your recipe that I’m approaching!
    The beets I had were already cooked. I roasted them in the oven, until they were fork tender. When I measured them out, I only had about 2 cups so I added a shredded apple to that and the agave syrup and coconut. Since the beets were already cooked but not too soft, I simmered them for about 10-15 minutes with the agave, 1 grated apple and 1/2 cup of coconut (I didn’t have cocoa powder on hand).
    I don’t have a Vitamix (but I want one badly) so I used my blender on it’s liquefy setting and added in the salt, oil, eggs, 1 tblsp vanilla paste (which I prefer to vanilla extract) and I omitted the almond extract because… you’ve probably guessed… I didn’t have any! (LOL)
    Anyhow, the batter is delicious and it’s in the oven now. I can’t wait to try it! And I hope it turns out as good as your red-beet chocolate cake.

  62. Mollie Frances @ thealmondflower.com

    Hi Elana,

    I linked to this recipe from my post for Baby Beet Cakes.

    http://www.thealmondflower.com/2012/02/baby-beet-cakes.html

    I used almond flour and pre-steamed and peeled beets from Trader Joe’s and instead of chocolate it is full of yummy spices- including one of your faves, cinnamon!

    Great job to your son for the pics, love the gorgeous red color.
    Mollie

  63. Angelfeathers

    I’m so glad to find this as I had beetroot in my veggie box this week and was sad that I wouldn’t be able to make the chocolate beetroot cake I’ve always made before with them. But now I can make an even cheaper one, since this uses cacao (which will be cocoa as I don’t have cacao) and the other cake uses quite a lot of melted chocolate. I’m looking forward to seeing if it turns out as yummy as the old one used to!

  64. Jenna

    This may not be as high in protein, but beets are nutritional powerhouses. Can’t wait to try it! Thanks Elana!

  65. Beth Shores @ none

    hey, i just wanted you to know if there is a trader joe’s near you, they have the lowest prices i’ve ever found for almond flour..hope this helps you and thanks for the brownie recipe…i made it today and my kids have no idea they are eating grain free :)

  66. Karen

    This was a total disaster for me. Thought I might have done something wrong and tried a slice but the rest had to be binned. Is it possible there’s an ingredient missing from the above list as it was like eating cooked beetroot. No texture to it at all.

  67. Mamatha

    Elana, thank you so much for this fabulous recipe. I made this 2 days ago and it was perfect. My 2 yo toddler loved it so much that he made a meal out of it, twice. I’m making it again today with the lone beet I have on hand. I hope I scale down the ingredients appropriately. This recipe is going to made many times over in my home.

  68. Shona

    I made this cake on Saturday and is soooo good! I used chocolate and orange protein powder instead of the cacao powder to make a great pre workout snack!!

    Def making this again!!

    Thanks for the receipie

  69. Dianne Shaw

    Going to try this but without agave ! Please research. I was surprised, too. One of ten most toxic foods! Scary! See Ron and Lisa or do a search. We no longer touch the stuff! But honey or real sugar will probably work. Thanks for the recipe!

  70. marym

    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.

  71. 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

  72. Tanya

    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

  73. Patricia Adels @ munchinhill.com

    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!

  74. Skye

    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

      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

      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) ;)

  75. Rachael Higgins

    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 :)

  76. Snoozie

    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.

  77. Carolyn

    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!

  78. Eloise

    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!

  79. Eloise

    I forgot to add i made this with coconut oil instead of shortening or grapeseed oil! I also used honey opposed to agave.

  80. Deborah Wilson

    I made this but strayed quite far from the original recipe. It was delicious! I was in a hurry so used drained canned beets, 1/2 the amt. of honey plus 5 drops of Sweet Leaf Vanilla Cream Stevia, 1/2 cup olive oil for the fat, 2 tsp. vanilla and 1/3 tsp. almond extract. It was very watery which worried me greatly so I added 3/4 cup of almond flour. I fully understand Elana was trying to avoid it in seeking a less expensive alternative to almond flour, but truly, it was moist and delicious and you’d just never know there was 2 1/2 cups of pureed beets in it! This summer when beets are plentiful I’ll try it with pure beets. Oh yes, it did take nearly 25 extra min. to bake (55 min. total). It was springy but, oddly, when pierced with a screwer, it bubbled–but it was cooked all the way through–very strange! Hubby loved it and I’ll definitely do this one again. Thanks Elana!

    • Deborah Wilson

      Just an extra note. I’ve since bloated terribly after eating just one piece of this cake and I’m wondering if it’s all the natural sugar in the beets because this is how I react to sugar. I’m also having heartburn which I rarely get.

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  82. valeria

    Hi dear Elena :)

    I cannot eat eggs. How would you suggest to replace them on this recipe?

    All the best & Cheers!

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