Purple Velvet Torte (Beet Cake)

Recipe by Elanas Pantry
READY IN: 1hr 15mins
SERVES: 10-12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups grated beets
  • 1
    cup agave nectar
  • 12
    cup grapeseed oil
  • 1
    tablespoon vanilla extract
  • 12
    teaspoon almond extract
  • 12
    cup cocoa
  • 12
    teaspoon celtic sea salt
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DIRECTIONS

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