Purple Velvet Torte (Beet Cake)


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Purple Velvet Torte (Beet Cake)

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Ingredients (8)

  • 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


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.


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