This healthy and delicious beet cake is rich, moist and oh-so-tasty! Don’t let the idea of vegetables in a cake stop you from trying this decadent treat. The cake has a gorgeous pink color and health benefits of beets. Amélie shared this recipe with me and another homestay guest in her small apartment in the suburbs of Toulouse. Both of us were vegan and so eager to learn from her ‘little of this little of that’ baking technique. Somehow, it always came out tasting amazing. She creates and shares recipes for the love of the earth, the animals, and to spread cruelty-free cooking. This recipe was adapted from a French cookbook in her home. Thank you for your kindness and generosity, Amélie. And for letting me name your Chihuahua Maya! I hope you enjoy this decadent beet cake.
- Prep: 40 minutes
- Bake: 35 minutes
- Total: 75 minutes
- Yield: 16 Servings
for the cake
- 1 medium red beet (about 150g or 1/3 lb)
- 1 orange
- 250g (about 1 1/4 cups) all-purpose flour
- 2 tsp baking soda
- 180g (about 1 cup) sugar
- 1 tsp apple cider vinegar
- 80ml (about 1/4 cup) sunflower oil (or other neutral flavored oil)
- 100ml (about 1/3 cup) soya milk
- 100ml (about 1/3 cup) sparkling water
- Pinch of salt
for the glaze
- 5 tbsp confectioners sugar
- 2 tbsp beet or cranberry juice (for color)
- Preheat oven to 200 C. Grease a bundt cake mould with a bit of sunflower oil and set aside.
- Clean and peel the beetroot in cool water. Cut into small pieces and place in casserole. Cover beet pieces with water, and cook for about 20 minutes or until soft. Using a food processor, puree beets until smooth and place in refrigerator. While the beets are cooling, zest the orange and squeeze the juice into a small bowl. Set aside.
- In a medium bowl mix flour, baking soda, sugar and salt. Add vinegar, oil, soya milk, sparkling water, and orange juice and zest. Add beet puree and mix until well combined.
- Place batter in cake mould and bake for 30-35 minutes or until a knife inserted comes out clean.
- To prepare the icing, mix confectioners sugar and juice together in a small bowl until smooth. When cake is done, remove the cake from the oven and let it cool completely before removing from mould. Cover the cake in icing using a pastry brush. Enjoy!