Hands-on Time
13 Mins
Total Time
2 Hours 48 Mins
Yield
Serves 14 (serving size: 1 slice, 1/4 cup blueberries, and about 2 teaspoons topping)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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

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