Drum Coffee's Chocolate Beet Torte

This is the actual recipe from Drum!

Cake

• 1 can drained beets, pureed
• 2 c unsweetened almond milk
• 1 T cream of tartar
• 1 ½ c sugar
• ½ c coconut oil, melted
• 1 T vanilla extract
• 1 ½ c oat flour
• ¾ c almond meal
• 1 c unsweetened cocoa powder
• 2 tsp baking soda
• ¼ tsp salt

Frosting

• 3 oz chocolate, melted
• ⅓ c almond milk
• ⅓ c coconut oil
• ½ tsp vanilla extract
• 3 c powdered sugar (more as needed)
• Pinch of salt
• 1 oz espresso

Line two springform pans and grease. In a food processor, blend drained beets until it looks similar to apple sauce. Add the almond milk and cream of tartar and allow to stand for about 5 minutes (melt the coconut oil during this time).

Going down the list in order add each ingredient. Once everything is measured out in the food processor, blend the mixture. Make sure to scrape the sides and bottom of the bowl to check for anything that did not get mixed in. Blend once more. Divide the batter evenly between the two pans, using a scoop for accuracy. Bake at 320 for 25 minutes, spinning halfway through. Cool before frosting.

For the frosting, place chocolate, salt, vanilla, and almond milk into a small bowl. Bring a small pot of about 3 c water o a boil. Once boiling, turn the water off the heat and set thebowl on to of the pot. Allow the chocolate to melt, stirring occasionally. Once Melted, add in the powdered sugar, sifting one cup at a time, and adding more or less until a thick, almost fudgy consistency. Once all the sugar is added, pull the espresso, and mix until the frosting is one consistent texture. Add ½ c frosting per cake, leaving an unfrosted edge around the cake.

Allow the cakes to cool in the freezer for 1 hour. To cut the torte, use a pitcher full of hot water, dip a sharp knife into and allow to heat up. Wipe down the knife with a dry towel, and cut the tortes into 8 equal pieces.