Cakes, Pies & Tarts, Dessert, Food, Gluten-free

Flourless Chocolate Beet Cake

Nicoletta January 16, 2016

This decadent and delectable Flourless Chocolate Cake is definitely a nourishing version of everybody’s favorite, classic, chocolate cake.

Flourless Chocolate Beet Cake

Some time ago, at the beginning of Fall, when leaves were starting to change color and fall softly on the ground, my neighbour Connie handed me some beets, the last crop from her backyard garden. This past summer was warmer and lasted longer than usual, and that reflected in an abundance of fresh grown produces. So thankful for her present, I set my mind in motion as to what to make with those beets. Of one thing I was sure: I wanted to bake something with them.

 

 

It happened that during my last visit to the Public Library, I had brought home a lovely book called “Love Bake Nourish” by Amber Rose, full of delicious, stunning, and healthier desserts. Flipping the pages, there it was: a Flourless Chocolate Beet Cake. Perfect!

While cleaning and cutting the beets, a beautiful, intricate marbleization was revealed: white and fuchsia striped and mingled in such a pretty design. The artistry of Nature.

Flourless Chocolate Beet Cake

It was unfortunate that when I cooked them they changed their color, although the water turned a vibrant purple hue.

I loved that the recipe called for almond flour. I am a great appraiser of gluten free flours and ancient grains. I replace the regular all-purpose flour with spelt, kamut, oat, almond meal, amaranth, coconut, chickpea, buckwheat, more and more often. The almond flour added a delightful nutty flavor and a coarse texture. The unsweetened cocoa and the dark chocolate, with the honey and vanilla as the only sweeteners, made for a very chocolatey cake that was just mildly sweet (exactly my thing). The “healthy” fat was provided by the extra virgin olive oil and the superb moistness by the beets which melded wonderfully in the batter, adding another layer of texture and flavor, enhancing the cake without being overpowering.

Flourless Chocolate Beet Cake

Flourless_Chocolate_beet_cake

Definitely, a nourishing version of a classic chocolate cake.

Indulging in a slice of this Flourless Chocolate Beet Cake, will satisfy your sweet cravings and at the same time you’ll intake many essential nutrients (and a few calories).

Enjoy!

Flourless Chocolate Beet Cake

Flourless Chocolate Beet Cake

Flourless Chocolate Beet Cake

Song of the day: “Save your scissors” by City and Color.

Recipe adapted from “Love Bake Nourish” by Amber Rose.

Flourless Chocolate Beet Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Serving Size: 8-10 portions

Flourless Chocolate Beet Cake

Ingredients

  • 6 small cooked, unseasoned beets, peeled and pureed (about 300 g)
  • 4 large free-range eggs
  • 4 Tbsp honey
  • 1 tsp vanilla extract
  • 1 Tbsp cocoa powder (plus extra for dusting)
  • 1 tsp baking powder
  • pinch of salt
  • 1 1/3 cups (125 g) almond flour
  • 4 ounces (125 g) dark chocolate, chopped (or chocolate chips)
  • 4 Tbsp cold-pressed extra virgin olive oil

Instructions

  1. Preheat the oven to 350° F.
  2. Grease and line a 9-inch loose bottomed cake pan.
  3. In a large mixing bowl, beat the beets, eggs, honey, vanilla, cocoa powder, baking powder and salt with an electric mixer, until thouroughly combined.
  4. Fold in the almond flour.
  5. Mel the dark chocolate pieces over a bain-marie (double boiler) over low heat, then mix in the oil.
  6. Gently stir the chocolate and oil into the cake mixture until well combined.
  7. Scrape the mixture into the prepared pan and bake in the oven for 35-40 minutes or until a skewer inserted in the center comes out clean.
  8. Take out of the oven and leave the cake to cool in the pan before turning out onto a wire rack.
  9. Once the cake is completely cool, dust with cocoa powder.
  10. Serve on its own or with crème fraiche.

Notes

The beets just add another layer to the texture and flavor, enhancing the cake without overtly dominating it.

Flourless_Chocolate_beet_cake

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8 Comments

  • Reply karrie @ Tasty Ever After January 18, 2016 at 6:15 am

    I need a flourless chocolate cake in my life right now and yours looks delish! I’ve got some beets in the refrig that I just roasted yesterday so I’ll have to try them in this cake 🙂

  • Nicoletta
    Reply Nicoletta January 18, 2016 at 9:52 am

    Hi Karrie! Glad to be of help…especially in chocolate related matters 😉 . Hope you give it a try, you’ll be surprised at how moist and good it is. Thanks!

  • Reply Justine @ JustineCelina.com January 18, 2016 at 4:22 pm

    Nicoletta, this looks absolutely incredible. I’ve just pinned the recipe to save it for later when my sweet tooth strikes. Thank you for the gorgeous inspiration!

  • Nicoletta
    Reply Nicoletta January 18, 2016 at 10:18 pm

    Thank you Justine for stopping by and leaving a comment! And thanks to Amber Rose and her fantastic cookbook. This cake is great!

  • Reply Cary June 2, 2016 at 5:56 pm

    I just made this tonight and not happy with the results. I think it has too much beet? My measuring cup shows 300g to be about 1.25 cups. And, here in the US we just have dark red beets readily available. Cake batter was very red, almost like red velvet. I cooked it for 40 minutes until toothpick came out clean. Within about 10 minutes of cooling, the cake fell. Lost alot of height. The cake seems too dense and wet. Maybe puree was too thick? I’m willing to try again. Definitely need to tweek.

    • Nicoletta
      Reply Nicoletta June 2, 2016 at 10:04 pm

      Sorry to hear that. My first guess is that the red beets might be denser and heavier than the marbleized ones I used, so maybe try putting a little less? But it might also depend on the conversion between grams and cups. I’m not sure about 300 g being 1.25 cups. Grams are a weight measurement, while cups are a volume measurement, so it depends on the density (liquid, solid). Anyway it won’t be a tall cake, as you saw mine wasn’t and it was very fragile, cracking at the edges, but still it should hold its shape. Hope you keep trying and succeed, ’cause it’s a great cake. Thanks for sharing your experience. I appreciate feedback.

      • Reply Cary June 3, 2016 at 9:01 am

        I’m going to the farmer’s market Saturday to look for Chioggia beets. I am fairly certain they for more similar to the beets you picture. I’ll also see if I can find a food scale. I really want this to work as my niece has Crohn’s and this works for her specialty diet. I want this recipe to work so I can make it for her when we go to the beach next month. I’ll let you know how I do.

        Irregardless, this recipe has restored my love of beets!

        • Nicoletta
          Reply Nicoletta June 3, 2016 at 12:09 pm

          So glad you’re not giving up. It is for a good cause. I’m sure a food scale will help immensely and if you find similar beets even better. Good luck and thanks so much for your comments.

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