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Chocolate Velvet Beet Cake

Photo: Oxmoor House
Hands-on time 13 mins
Total time 2 hrs, 48 mins
Yield Serves 14 (serving size: 1 slice, 1/4 cup blueberries, and about 2 teaspoons topping)
If you don't mention it, no one will ever suspect that this incredible chocolate dessert, with its smooth texture and rich flavor, is made with beets.

Ingredients

  • Cake:
  • 3.6 ounces almond meal flour (about 1 cup)
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate, finely chopped
  • 3 tablespoons unsalted butter
  • 6 ounces canned sliced beets (about 1 cup)
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Cooking spray
  • Sour Cream Topping:
  • 1/2 cup reduced-fat sour cream
  • 2 teaspoons sugar
  • 1/4 teaspoon vanilla extract
  • 3 1/2 cups fresh blueberries

Nutrition Information

  • calories 233
  • fat 14.5 g
  • satfat 5.4 g
  • monofat 6.5 g
  • polyfat 2 g
  • protein 4.8 g
  • carbohydrate 25.4 g
  • fiber 3.2 g
  • cholesterol 50 mg
  • iron 1.4 mg
  • sodium 131 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon almond meal flour into a dry measuring cup; level with a knife. Place almond meal flour in a food processor; pulse 10 times or until very finely ground. Combine almond meal flour, 1/2 cup sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.

  3. Combine chocolate and butter in a small microwave-safe bowl; microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Stir until smooth.

  4. Place chocolate mixture, beets, canola oil, 1 teaspoon vanilla, and eggs in a food processor; process until smooth. Add flour mixture; process 30 seconds or until smooth.

  5. Pour batter into an 8-inch springform pan coated with cooking spray, spreading evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove sides of pan. Cool completely on wire rack.

  6. To prepare topping, combine sour cream, 2 teaspoons sugar, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk until smooth. Serve blueberries and topping with cake.

Gluten-Free Baking