Flourless Chocolate Beet Cake

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Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Tags: Bake, Baking, Beet, Chocolate, Egg, Gluten Free, Lactose Free, Vegetarian
Course: Dessert
The beet consistency provides so much decadence and keeps the cake moist that you won't even miss regular flour. The almond meal and grapeseed flour add a nutty flavor and texture that tie the whole dessert together.



  • Preheat oven to 350° F.
  • Cut the large beet into quarters.
  • Boil the beets in a pot of water for about 15 minutes.
  • While the beets are boiling, combine the chocolate, butter, and grapeseed oil in a bowl set over simmering water.
  • Stir until chocolate is melted and smooth. Then let cool to room temperature.
  • When the beets are finished cooking, slide the skin off the beets while cooling under running water.
  • Add the beets to a blender or food processor and purée. Set the beets aside.
  • Separate the egg yolks from the egg whites. Keep both.
  • In a large bowl, whisk together the egg yolks and granulated sugar until light and well-blended.
  • Add the cooled chocolate to egg mixture, whisking well.
  • Measure out one cup of the puréed beets and stir them into bowl.
  • Add the almond meal, grapeseed flour, and remaining beet purée.
  • With an electric mixer, beat the egg whites with powdered sugar until soft peaks form.
  • Fold egg whites into the chocolate mixture just until combined.
  • Pour the mixture into a spring pan.
  • Bake for about 30 minutes.
  • Remove from oven. Center will be "jiggly".
  • Let cool on a wire rack.
  • Optional: Serve with whipped cream and raspberries and Perfect Puree's raspberry sauce.


We love a dollop of whipped cream drizzled with Perfect Puree’s raspberry sauce - adds a rich, creamy finish to a perfect chocolate cake!
Perfect Puree Ingredient: Perfect Puree Red Rasberry Sauce

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