Moist Beetroot Cake
This stunning beetroot cake hides its vibrant purple hue beneath a wonderfully tender, moist crumb that will win over even the most skeptical guests. Made with simple pantry ingredients, it comes together effortlessly for a naturally dairy-free dessert. A beautiful and delicious treat perfect for any occasion!
🛒 Ingredients
10 servings
- 4 eggs
- 1 cup (240 ml) vegetable oil
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 2 medium cooked and peeled beets (about 300 g)
- 1 pinch of salt
- 1 tsp baking powder
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
In a blender, combine the cooked beets, eggs, vegetable oil, and salt. Blend on high speed until completely smooth.
- 3
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
- 4
Pour the beetroot mixture into the dry ingredients and fold with a spatula for about 4 minutes until a uniform batter forms.
- 5
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Allow the cake to cool 10 minutes in the pan before unmolding onto a wire rack.
💡 Chef's Tip
Pre-cooked vacuum-packed beets are a great time-saver. The flavors deepen overnight, making this cake taste even better the following day. Dust with powdered sugar or finish with a cream cheese glaze for a more festive presentation.
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Same category — Desserts
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