Robby's Baking Therapy

Beet Cake

Bake to the Roots

Beet Cake

I DO NOT OWN THIS RECIPE!!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1 Cake
Course: Breakfast, Dessert
Cuisine: American
CostPer Muffin: $0.71 | Per Batch: $5.67
Ingredients Method

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

Method
 

  1. 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.
  2. In a bowl mix flour with baking powder, cocoa powder, sugar and salt. Set aside.
  3. Puree the beetroot (Be careful or your hands will get very red) and mix with the oil and vanilla extract in a large bowl.
  4. Add the eggs one by one and mix well after each addition.
  5. Add the flour mixture and mix until combined. Do not overmix.
  6. Fill into the loaf pan and smooth out the surface.
  7. 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).
  8. The cake should still be a bit moist in the middle.
  9. Take out of the oven and let cool down in the pan for 30 minutes.
  10. Transfer to a wire rack and let cool down completely.
  11. Dust with cocoa powder before serving.