Purple Velvet Torte
Ingredients
-
2½
cups
grated beets
-
1
cup
agave nectar or honey
-
4
large
eggs
-
½
cup
grapeseed oil or palm shortening
-
1
tablespoon
vanilla extract
-
½
teaspoon
almond extract
-
½
cup
cacao powder
-
½
teaspoon
celtic sea salt
Instructions
- 1. Heat the grated beets and agave in a medium saucepan until boiling, then cover and reduce to a simmer for 30 minutes until the beets are soft.
- 2. Transfer the beet-agave mixture to a blender and puree until smooth.
- 3. Blend in the eggs, oil, vanilla, almond extract, cacao, and salt until well incorporated.
- 4. Pour the batter into a greased 9-inch springform pan.
- 5. Bake at 350°F for 30-35 minutes, or until a knife inserted into the center comes out clean.
- 6. Cool the torte before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
6g
Sodium
200mg
Cholesterol
180mg
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