This sweet purple torte is completely kosher, as well as gluten and dairy free. It's really easy to make and uses only a few simple ingredients to create a soft, squishy, well-flavoured pud. Serve warm with some dairy-free vanilla ice cream.
- 325g beetroot, grated
- 250ml agave nectar
- 125ml veg oil or grapeseed oil
- 4 eggs
- 75g unsweetened cocoa powder
- 1/2 tsp. each sea salt and almond extract
- 1 tsp. vanilla extract
Put the beetroot and agave nectar in a saucepan and bring to the boil. Cover, reduce to a simmer and cook for 20 minutes or until tender. Blend in a food processor until smooth.
Add the veg oil, eggs, almond extract and vanilla to the blender and whiz again until smooth. Sift in the cocoa powder and add the sea salt, then pulse until just combined.
Pour the cake batter into a greased 23cm cake tin. Bake at 180C for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.