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Flourless Chocolate Beet Cake

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4.3 from 3 reviews

Ingredients

Scale
  • 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.

Nutrition

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