Beetroot Torte
Serve as 'Purple Velvet Torte'. This is a gluten free, dairy free and sugar free cake perfect for special occasions.
Ingredients
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
Directions
Preparation:45min ›
Cook:35min ›
Ready in:1hour20min
- Preheat the oven to 180 degrees C. Grease a 23cm cake tin.
- 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.
- Transfer the mixture to a blender and puree on highest speed until smooth.
- Blend in eggs, oil, vanilla, almond essence, cocoa and salt until thoroughly incorporated.
- 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 and Ratings
Global Ratings:
(4)
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