This flourless cake recipe is also nut-free, gluten-free and full of beets–yes, beets. Taking a nod from Mexican pastries, it’s spiked with ample cinnamon and a touch of spice. The texture is moist and spongy, not unlike a souffle cake. It’s irresistable for lovers of beets, cakes and chocolate. Indulge.
Makes one 9-inch cake
3 medium or 2 large beets, scrubbed
¾ cup honey
3 organic eggs
½ cup unsweetened cocoa powder
1/3 cup extra virgin olive oil
1 teaspoon grated orange zest, optional
1 teaspoon ground cinnamon
¼ teaspoon sea salt
¼ teaspoon cayenne pepper
Preheat oven to 350°F. Prep a round cake pan.
Cut beets into quarters. Place in a small shallow saucepan of water; bring to a boil over high heat. Steam, covered, until beets are soft, about 20 minutes. Drain water. Combine beets and honey in a food processor; puree until smooth.
Add remaining ingredients to beet mixture; puree until completely smooth. Pour batter into prepared cake pan.
Place in oven and bake until a toothpick inserted in the middle comes out clean, about 35 to 45 to minutes. Let cake cool in pan 10 minutes; remove from pan and cool completely on a wire rack.
Serve with powdered sugar and dusted cinnamon.
Images by Kimberley Stakal