I've eaten so many beets this week, I'm peeing pink.
For a good cause, of course. I wanted a recipe for a red velvet torte that is flourless and uses beets. This torte is moist, sweet and chocolatey. And dark red.
I have a recipe for red velvet cupcakes using coconut flour in my coconut flour cookbook, if you're looking to use some coconut flour and create something more cake-like.
Warning: you may have shades of pink on your fingers and tongue when you're done with this one. I recommend wearing an apron when peeling and prepping for this recipe to prevent beet staining.
Red Velvet Torte {flourless}
To prepare the beets, trim the top and bottom and then peel the skin off. I weigh the beets once they are trimmed and the skin has been peeled off.There are a number of ways to prepare the beets: you can steam them, roast them, or boil them. I prefer to roast them, but it's up to you. If you roast them, wrap them in foil well because they will bleed. Roast them for about 45 minutes or until you can insert a fork in them. Steaming or boiling the beets takes slightly less time, about 30 minutes.If you don't have a food processor, you can use a high-speed blender.You can use cacao (raw cocoa powder) or cocoa. I've used both with success.
Servings: 8 servings
Calories: 234kcal
Ingredients
- 200 grams beets about 2 beets, trimmed, peeled, and cut into large pieces
- ¾ cup maple syrup or honey
- 4 large large eggs
- ½ cup butter unsalted, melted, or olive oil
- 1 tablespoon vanilla extract
- 9 tablespoons cocoa powder unsweetened
- ½ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C or gas mark 6).
- Wrap the beets in foil and roast for 45 minutes, or until you can insert a fork in them.200 grams beets
- Take beets out and reduce the oven temperature to 350°F (180°C or gas mark 4).
- Cool beets for a few minutes and then add them to a food processor, and pulse them for a bit.
- Add the maple syrup, eggs, oil, vanilla, cocoa, and salt to the beets, and process until the batter is smooth. The batter will be thin.¾ cup maple syrup or honey, 4 large large eggs, ½ cup butter, 1 tablespoon vanilla extract, 9 tablespoons cocoa powder, ½ teaspoon salt
- Pour the batter into a 9-inch springform pan (or cake pan) and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. It tastes best when fully cooled, at least an hour.
- Store in the refrigerator for a week or so.
Nutrition
Calories: 234kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 294mg | Potassium: 219mg | Fiber: 3g | Sugar: 20g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
Stephanie says
Any flour or other substitute for beets. I have beet powder.
Hi Stephanie, I'd have to test it since it's flourless in this state.
Celina says
If I leave out the beets, would this work as just a chocolate torte?
Erica says
I'm not sure but you made me very curious. I'm going to give it a try after I think about the ratios a bit. Let me know if you do try it!
Sarah Phillips says
I love this recipe and have made it several times, however the instructions are missing the step of adding in the maple syrup/sweetener. I add it in with everything else, but it throws me off every time as I'm going over the instructions.
Thanks for sharing this—red velvet is one of the gltueny things I miss most.
Erica says
Oh my! Thank you so much for pointing that out. Added it to the steps. Whew. Cheers!
Joanne says
Beets are one of my favorite veggies! I try to bake healthy desserts for my little man, and he loves red velvet cake.
Erica says
Nice!
Kayla Wilkins says
My mom made this for me as a birthday treat, so delicious!! Reminded me of a dense brownie. Definitely satisfies that chocolate craving. Thank you!!
Erica says
Yes, it is like a beet brownie. Happy Birthday!
Erica says
Quick update: I stored my torte in the refrigerator all day, and then had a slice and I don't taste the beet flavor at all.
Susan J Fettig says
I would like to try this recipe. It sounds interesting and looks delicious. I'm curious, does the beet flavor come through or does it just add bulk/texture to the cake?
Erica says
Most of the flavor is from the cocoa. There is a subtle beet flavor. I've found the more cocoa I add the less beet comes through. Or inversely, you could add a bit less beet, if you're adverse to tasting the beet. The texture is more like a brownie than a cake. Hope that helps.