Ingredients for Purple Velvet Torte Beet Cake
- 1 cup cooked beets (approximately 2 medium beets)
- Agave Nectar
- 2 large eggs
- Grapeseed Oil
- Vanilla Extract
- 1/2 teaspoon almond extract
- 1/2 cup unsweetened cocoa powder
- Sea Salt
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How to Make Purple Velvet Torte Beet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium saucepan, combine 1 cup cooked beets (about 2 medium), and 1/2 cup agave nectar. Bring to a boil.
- Reduce heat to low and simmer for 30 minutes, or until beets are very soft.
- Transfer the beet-agave mixture to a blender. Add 2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1/2 cup unsweetened cocoa powder, and 1/4 teaspoon salt. Blend until completely smooth and well combined.
- Pour batter into the prepared cake pan.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve and enjoy! Consider adding a dusting of powdered sugar or a dollop of whipped cream for extra decadence.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
14g
Fat
8g
Carbs
2g
