 The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”
Original Author: Bake to the Roots
Hey everybirdy! I have to share a challenge my dad set for me earlier this month. He sent me a bunch of beets, and honestly? I’ve never really cared for beets. I was so worried about how to turn them into a dessert, but I decided to go for it. Since I already had the other ingredients in the house, it was a “no-cost” experiment!
Once again, I leaned into my obsession with mini loaf pans. They are just so cute, easy to use, and the perfect size for a light breakfast or a mid-day snack.
For ther cake recipes, feel free to check them out: here 🎂🍰.
đź“‹ The Therapeutic Surprise:
Facing the UnknownSometimes the best “therapy” in the kitchen is trying something that scares you a little. I was convinced I wouldn’t like a beet cake, but the result was a total surprise. The batter is a gorgeous, deep red (I even thought about making it an accent wall color in the future!), and the taste is remarkably like an “earthy brownie.” It taught me that sometimes the things we’re most worried about end up being the most rewarding.
Robby’s Pro-Tip:
Be prepared for red hands! Pureeing beetroot is messy, and your hands will turn very red. Embrace it as part of the process, or wear gloves if you want to keep it tidy!
The Chocolate Swap:
The original recipe suggests dusting with cocoa powder, but I folded mini chocolate chips into the batter and sprinkled more on top. It turns these into little “snack brownies” that are absolutely delicious.
đź›’ Essentials (Ingredients)
The Dry Mix:
- 2 cups All-Purpose Flour
- 3 tsp Baking Powder
- 3.5 oz Cocoa Powder
- 1 3/4 cup Sugar
- Pinch of Salt
The Wet Base:
- 12.7 oz Beetroot (about 3 pieces, cooked and peeled)
- 1 1/4 cup Vegetable Oil
- 5 Eggs (added one by one)
- 1 tsp Vanilla Extract
- Mini Chocolate Chips (my secret addition!)
Visit my Patreon for a free post featuring the full Walmart price breakdown for this budget-friendly bake!
👩‍🍳 Step-by-Step Instructions
1. Prep the Pans:
Preheat your oven to 350°F. Grease your mini loaf pans and lightly dust them with flour.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar, and salt. Set aside.
3. The Beet Puree:
Puree your cooked beets. In a large bowl, mix the puree with the oil and vanilla extract.
4. The Egg Step:
Add the eggs to the beet mixture one by one, mixing well after each addition.
5. Combine:
Slowly fold in the flour mixture until just combined. Do not overmix! Gently fold in a handful of chocolate chips.
6. Bake:
Fill your mini loaf pans and smooth the tops. Add a few more chocolate chips on top of each. Bake for 10 minutes total (5 minutes, then rotate the pans and bake for another 5). Use a toothpick to check for doneness—it should come out clean.
7. Cool:
Let the cakes cool in the pan for about 30 minutes before transferring them to a wire rack.
âť“ Common Baking Questions (Q&A)
Q: Can you actually taste the beets?
Robby: Not at all! They provide an amazing moisture and a slight “earthiness,” but it mostly tastes like a rich chocolate brownie.
Q: My cake is too dark—should I cover it?
Robby: If you are using a large loaf pan (baking for 70+ minutes), you should cover it with foil after an hour. If you’re using mini loaves, they bake so fast you won’t need to worry about it!
Final Thoughts
I think I officially won my dad’s “weird ingredient” challenge! Even Andrew Ponder (the official judge) agreed—these taste like those little snack brownies we all loved as kids. I’m so glad I stepped out of my comfort zone for this one.
Happy baking!
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What to expect from Patreon: Budget Breakdown for all of my recipes.
Kofi: Same Budget Breakdown posts on Patreon.
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[NEW] Recipes for Life Series: I’ve launched a special series of “Pay What You Want” digital recipe cards on my Ko-fi Shop. You can download them for $0, or choose to tip whatever you feel they are worth. It’s my way of making sure everyone has access to a little kitchen therapy, regardless of their budget.
The Bake Doctor! Fix your bakes! Send me a photo/recipe and get a text-based diagnosis to save your next batch.
The Pantry Scavenger! Clear the cupboards! Tell me your “mystery items,” and I’ll find a way to make them delicious.
Hooked on a Baked Good: Whipping up some cute baked good-inspired crochet items. I’ll send you these amazing crochet items (at a small cost for the yarn + shipping). You might also find a one-of-a-kind recipe card.
Beet Cake
Ingredients
- 2 cups 260g all-purpose flour
- 12.7 oz. 360g beetroot (about 3 pieces), cooked and peeled
- 1 1/4 cup 300ml vegetable oil (e.g. sunflower oil)
- 5 eggs
- 3 tsp. baking powder
- 3.5 oz. 100g cocoa powder
- 1 3/4 cup 350g sugar
- 1 tsp. vanilla extract
- pinch of salt
- cocoa powder for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease and dust a large loaf tin (85 fl oz./12 inches) with flour and set aside.
- In a bowl mix flour with baking powder, cocoa powder, sugar and salt. Set aside.
- Puree the beetroot (Be careful or your hands will get very red) and mix with the oil and vanilla extract in a large bowl.
- Add the eggs one by one and mix well after each addition.
- Add the flour mixture and mix until combined. Do not overmix.
- Fill into the loaf pan and smooth out the surface.
- Bake in the middle of the oven for 70-75 minutes (check after 60 minutes and cover with aluminum foil in case the cake gets too dark).
- The cake should still be a bit moist in the middle.
- Take out of the oven and let cool down in the pan for 30 minutes.
- Transfer to a wire rack and let cool down completely.
- Dust with cocoa powder before serving.
