Chocolate Beet Cake

Transfer beet quarters and buttermilk to the bowl of a food processor and puree until smooth, about 1 minute.

Transfer beet mixture to a medium saucepan with the granulated sugar and oil. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is steaming, about 3 minutes. Remove from heat and whisk in finely chopped dark chocolate. Set aside to cool slightly.

In a large bowl, whisk together cocoa powder, almond flour, all-purpose flour, baking soda, and salt.

In a large bowl, whisk eggs, vanilla, and beet mixture together until smooth. Add the flour mixture, stirring to just combine.

Spray 2 Suvie pans with cooking spray and line with parchment paper. Pour cake batter into prepared pans and transfer to your Suvie. Input settings, and cook now or schedule.

Bottom Zone: Slow Cook High for 1 hour and 30 minutes

Remove pans from Suvie and set aside to cool for at least 30 minutes.

While the cakes cool, prepare the glaze. Place chopped white chocolate in a large heat-proof bowl. Warm coconut milk in a small saucepan over medium heat until just bubbling. Pour hot coconut milk over the white chocolate and let sit 30 seconds before whisking to combine. Allow the glaze to cool alongside the cakes for about 20 minutes.

Remove cakes from pans and pour cooled glaze over the top. Cut into slices and serve.