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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
13 mins
total:
2 hrs 48 mins
Yield:
Serves 14 (serving size: 1 slice, 1/4 cup blueberries, and about 2 teaspoons topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

233 calories; fat 14.5g; saturated fat 5.4g; mono fat 6.5g; poly fat 2g; protein 4.8g; carbohydrates 25.4g; fiber 3.2g; cholesterol 50mg; iron 1.4mg; sodium 131mg; calcium 74mg.
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