Purple Velvet Torte (Beetroot Cake)

    1 hour 20 min

    Here's my "deceptive" purple velvet torte. It's gluten free, dairy free and kosher for Passover. Enjoy!


    Colorado, United States
    15 people made this

    Serves: 8 

    • 325g grated beetroot
    • 250ml agave nectar
    • 4 eggs
    • 125ml grapeseed oil
    • 1 tablespoon vanilla extract
    • ½ teaspoon almond extract
    • 75g cocoa
    • ½ teaspoon celtic sea salt

    Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

    1. In a medium saucepan, heat the beetroot and agave to the boil, then cover
    2. Reduce to a simmer and cook for 30 minutes, until beetroot is soft.
    3. Transfer beet-agave mixture to a blender and puree on highest speed until smooth
    4. Blend in eggs, oil, vanilla, almond extract, cocoa and salt until thoroughly incorporated.
    5. Pour batter into a well greased 23cm (9 in) cake tin.
    6. Bake at 180 C / Gas mark 4 / 350 F for 30-35 minutes until a knife inserted into the centre comes out clean.
    7. Cool and serve.

    Cook's note

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    Reviews in English (5)


    This is an absolutely amazing recipe. Tastes better than normal cakes and it has no flour! I used honey as a substitute to the agave nectar and it worked fine.  -  30 Nov 2011  (Review from Allrecipes AU | NZ)


    I'd like to make this, but with sugar, not agave, how much sugar should i use? the recipe sounds great!  -  12 Sep 2010  (Review from Allrecipes AU | NZ)


    I LOVED this recipe!!! The only thing I did different was add honey and a tad of... Wait for it... Molasses... Bc I ran out of honey too! Soooo different, but ohhh so delicious!!!  -  09 May 2014  (Review from Allrecipes AU | NZ)