- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 690 kcal
Quick summary
“The cooked beet cake with brown sugar surprises with its reddish hue and extremely moist and velvety center. It is a creative and nutritious way to introduce vegetables into home baking, resulting in a fluffy and striking cake.”
What you need to know
- The cooked beet puree retains water and vegetable sugars that guarantee lasting softness to the dough without drying it out.
- Baking soda combined with baking powder helps stabilize the natural color and provides airy growth.
- Brown sugar complements the earthy background of the root with aromatic notes of molasses and rustic caramel.
Ingredients
Main
- 2 cups of cooked and mashed beets
- 1 cup of brown sugar
- 1/2 cup of vegetable oil
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- For a moister cake, add a mashed banana to the batter.
- Top the cake with a mixture of cream cheese and honey for a special touch.
- The cake can be frozen; wrap well to prevent freezer burn.
- Try adding chopped walnuts to the dough for a crunchy texture.
- Use fresh beets for a more intense and fresher flavor.
Instructions
Principal
- Preheat the oven to 180°C and grease the pan with oil and flour.
- In a bowl, beat the eggs and brown sugar until smooth.
- Add the oil and mashed beets, and mix well.
- In another bowl, mix the wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the liquid mixture, stirring with a spatula until homogeneous.
- Pour the batter into the prepared pan and level the surface.
- Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes before unmolding.
Chef's tips
- Cook the beets with the skin on in water until they are very soft and peel them while still warm before mashing until it becomes a smooth puree.
- Sift the wheat flour together with the baking soda and baking powder to avoid dry and heavy lumps in the batter.
- Wait for the 10 minutes of rest before unmolding so that the fluffy and moist structure settles without breaking.
Variations
- Add a medium ripe banana well mashed to the batter to increase the moisture and natural sweetness of the cake.
- Add half a cup of chopped walnuts or chestnuts to give crispiness to the soft and colorful slices.
- Cover the cold cake with a creamy topping of cream cheese beaten with honey and a few drops of lemon juice.
Substitutions
- Brown sugar can be substituted with demerara sugar, coconut sugar, or regular granulated sugar in the same proportion.
- Regular vegetable oil can be swapped for sunflower oil, liquid coconut oil, or melted unsalted butter.
- The white wheat flour can be replaced in half the portion by whole wheat flour or oat flour.
How to store
Store the cake in a covered cake stand or airtight container at room temperature for up to 3 days. If the environment is hot and humid, keep in the refrigerator for up to 5 days in a closed container to avoid souring the puree.
Can it be frozen?
You can freeze the baked cake in slices individually wrapped in plastic wrap for up to 2 months. Thaw at room temperature for 1 hour or heat for 20 seconds in the microwave to restore the warm, soft crumb.
What to serve with
It is the perfect combination for a cup of drip coffee with hot milk, cinnamon apple tea, or red fruit infusion. It also shines accompanied by a spoonful of natural Greek yogurt with honey at breakfast.
Frequently asked questions
Why is it necessary to use baking soda in the recipe?
Baking soda neutralizes the acidity of the beet and brown sugar, boosting fermentation and making the dough lighter.
Is the beet flavor overpowering on the palate?
The characteristic flavor is mild and sweet, harmonizing with the molasses of the brown sugar without resembling a salad.
Does the beet cake keep its vivid red color after baking?
The dough acquires a terracotta or dark reddish hue due to the brown sugar and the reaction of the baking soda in the heat.
Can I use grated raw beet instead of cooked?
Cooked and mashed beets provide a much smoother, velvety, and soft texture without leaving fibrous pieces in the cake.
