Chocolate Velvet Beet Cake Recipe

Name: Chocolate Velvet Beet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake:, 3.6 ounces almond meal flour (about 1 cup), 1/2 cup sugar, 1/4 cup unsweetened cocoa, and more.

Yes, Chocolate Velvet Beet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Velvet Beet Cake

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