Purple Velvet Torte (Beet Cake)

Elana's Pantry's Note:

It's amazing what you can do without any flour! I made this purple chocolate cake using beets. Here's the full recipe and post: http://www.elanaspantry.com/purple-velvet-torte/

• Total Time: 1 hrs 15 mins
• Prep Time: 35 mins
• Cook Time: 40 mins

Ingredients:

Serves: 10-12

Yield: 1.0 cake

• 2 1/2 cups grated beets
• 1 cup agave nectar
• 4 eggs
• 1/2 cup grapeseed oil
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup cocoa
• 1/2 teaspoon celtic sea salt

Directions:

1. In a medium saucepan, heat the beets and agave to a boil.
2. Reduce to a simmer and cook for 30 minutes, until beets are soft.
3. Transfer beet-agave mixture to a blender and puree on highest speed until smooth.
4. Blend in eggs, oil, vanilla, almond extract, cocoa and salt until thoroughly incorporated.
5. Pour batter into a well greased 9-inch cake pan.
6. Bake at 350° for 20-25 minutes until a knife inserted into the center comes out clean.
7. Cool and serve.

Reviews

[Chef #1389294]

My friends said they liked it, but I think they were just being polite. It was ok, but if I make it again I'll use only a cup and a half of beetroot and add a cup of flour and a teaspoon or so of baking powder. Mine took a lot longer to bake than the recipe called for, about 45 minutes before everything set, which caremelised the sugar and gave it a burnt sugar flavour. It also ended up really oily and a bit slimy. Grating the beets is a waste of time if you're going to puree them anyway, just chop them into pieces and boil em up. This recipe has lots of potential, but it's not there yet.