Beetroot Torte

    1 hour 20 minutes

    Serve as 'Purple Velvet Torte'. This is a gluten free, dairy free and sugar free cake perfect for special occasions.

    60 people made this

    Serves: 8 

    • 325g grated beetroot
    • 250ml agave nectar
    • 4 eggs
    • 125ml vegetable oil
    • 1 tablespoon vanilla essence
    • 1/2 teaspoon almond essence
    • 75g cocoa
    • 1/2 teaspoon sea salt

    Preparation:45min  ›  Cook:35min  ›  Ready in:1hour20min 

    1. Preheat the oven to 180 degrees C. Grease a 23cm cake tin.
    2. In a medium saucepan heat the beetroot and agave to the boil then cover. Reduce to a simmer and cook for 30 minutes until beetroot is soft.
    3. Transfer the mixture to a blender and puree on highest speed until smooth.
    4. Blend in eggs, oil, vanilla, almond essence, cocoa and salt until thoroughly incorporated.
    5. Pour batter into the prepared cake tin. Bake in the preheated oven for 30-35 minutes until a knife inserted into the centre comes out clean. Cool and serve.

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    Reviews in English (5)


    This is an absolutely amazing recipe. Tastes better than normal cakes and it has no flour! I used honey as a substitute to the agave nectar and it worked fine.  -  30 Nov 2011


    I'd like to make this, but with sugar, not agave, how much sugar should i use? the recipe sounds great!  -  12 Sep 2010


    I LOVED this recipe!!! The only thing I did different was add honey and a tad of... Wait for it... Molasses... Bc I ran out of honey too! Soooo different, but ohhh so delicious!!!  -  09 May 2014