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}
Ingredients
- 200 g beets about 2 beets, trimmed, peeled, and cut into large pieces
- 3/4 cup maple syrup or honey
- 4 large eggs
- 1/2 cup butter melted or olive oil
- 1 tablespoon vanilla extract
- 1/2 cup plus 1 tablespoon cocoa powder
- 1/2 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.
- 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.
- 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
Celina
If I leave out the beets, would this work as just a chocolate torte?
Erica
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
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
Oh my! Thank you so much for pointing that out. Added it to the steps. Whew. Cheers!
Joanne
Beets are one of my favorite veggies! I try to bake healthy desserts for my little man, and he loves red velvet cake.
Erica
Nice!
Kayla Wilkins
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
Yes, it is like a beet brownie. Happy Birthday!
Erica
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
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
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.