Purple Velvet Torte (Beet Cake) Recipe

Difficulty: Easy | Total Time: 60-70 minutes | Active Time: | Makes: 1 cake

It’s amazing what you can do without any flour! I made this purple 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.

  • 2 ½ cups grated beets
  • 1 cup agave nectar
  • 4 eggs
  • ½ cup grapeseed oil
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup cocoa
  • ½ teaspoon celtic sea salt
  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

Member recipes are not tested by the CHOW food team.