Of which 14.2 g sugars and 10.5 g saturated fat.
No-added-sugar version: 242 kcal and 4.1 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Folate (beet) · Vitamin E (almond)
Allergens egg, tree nuts
Beet red velvet cake
The color comes from beets, not food coloring.
Ingredients
- 1 cup cooked beet purée (245 g / 8½ oz)
- 1½ cups almond flour (150 g / 5½ oz)
- ½ cup coconut flour (56 g / 2 oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (135 g)
- 3 tbsp cocoa powder (22.5 g / ¾ oz)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- ½ cup coconut oil (100 g / 3½ oz)
- 1 tsp apple cider vinegar (5 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Cook the beets until very tender, drain and blend into a smooth purée.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
More like this
Black bean brownie
Dense, moist and made entirely in the blender
Avocado cocoa mousse
Creamy and ready in ten minutes, no oven needed
Corn muffins with guava paste
The flavor of sweet Portuguese cornbread, in muffin form