Flourless Chocolate Beet Cake

The almond flour added a delightful nutty flavor and a coarse texture. The unsweetened cocoa and the dark chocolate, with the honey and vanilla as the only sweeteners, made for a very chocolatey cake that was just mildly sweet. The beets melded wonderfully in the batter, adding another layer of texture and flavor, enhancing the cake without being overpowering.

6 small cooked, unseasoned beets, peeled and pureed (about 300 g)
4 large free-range eggs
4 Tbsp honey
1 tsp vanilla extract
1 Tbsp cocoa powder (plus extra for dusting)
1 tsp baking powder
pinch of salt
1 1/3 cups almond flour
4 ounces dark chocolate, chopped (or chocolate chips)
4 Tbsp cold-pressed extra virgin olive oil

View the full recipe at Sugar Love Spices →