I believe most people are grouped into two camps: those who hate beets and those who love beets. My mom is a firm beet hater, but I have loved beets since I was a kid. Growing up, any time we went to a buffet dinner my eyes were immediately drawn to the sliced beets at the salad bar. I couldn’t get enough, and still can’t, to this day.
Except now, I love eating beets in more ways than one. I love tossing them into salads, putting them on pizza or baking them into cakes, like in these delicious Velvety Cocoa Beet Mini Bundt Cakes. These cakes are dense, moist and chocolatey good, and I think they’d even turn a beet hater into a beet lover (especially since chocolate cake is involved). And with the help of my KitchenAid® Stand Mixer and Angel Food Cake Pan, these mini bundt cakes deliver on both taste and ease.
To start, in the bowl of your Stand Mixer, beat the maple syrup, butter, honey and olive oil until smooth. Using alternative sweeteners like maple syrup and honey helps make these cakes a little better for you but also extra moist and flavorful.
Beat in the flour, cocoa powder, baking soda and sea salt, then fold in 1 cup of cooked grated beets. You can often find pre-cooked (and sometimes also pre-grated) beets at the grocery store in the produce section. If you can’t find them, you can also boil uncooked beets at home on the stovetop until fork-tender, then cool and peel them before grating. Either way is easy and works great for this recipe.
Divide the batter among 4 of the cavities in your Angel Food Cake Pan. What I love about the Angel Food Cake Pan is that it is versatile and can make so much more than angel food cakes – bundt cakes included!
Bake for 23 to 27 minutes at 350°F until the cakes are baked through and a toothpick inserted in the thickest parts of the cakes comes out clean.
Cool the cakes in the pan for 10 minutes, then invert the cakes onto a cooling rack.
You can eat them warm with a scoop of vanilla ice cream on top, or cool them completely and then dust the tops with powdered sugar. The cakes are perfectly chocolatey with just a hint of beet flavor – enough to know it’s there, but not enough to overwhelm any of the other flavors. Really, the beets give these cakes an extra layer of moistness that I love.
So, how will you serve these mini cakes?
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Velvety Cocoa Beet Mini Bundt Cakes
Makes 4 servings
6 tablespoons pure maple syrup
4 tablespoons unsalted butter, melted
1/4 cup honey
1/4 cup olive oil
1/2 teaspoon vanilla
1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder, plus more for coating pan
1 teaspoon baking soda
1/4 teaspoon coarse sea salt
1 cup grated cooked beets, drained of excess moisture
Powdered sugar, for sprinkling (optional)
Heat the oven to 350°F. Spray your KitchenAid® Angel Food Cake Pan with cooking spray, then dust lightly with cocoa powder.
In the bowl of a KitchenAid® Stand Mixer fitted with the flat beater, beat the maple syrup, butter, honey and olive oil on low speed until combined. Then, beat in the egg and vanilla on low speed until just combined.
In a large bowl, whisk the flour, cocoa powder, baking soda and salt until well combined. Beat the dry ingredients into the wet ingredients on low speed until just combined. Finally, use a spatula to fold in the beets.
Spoon the batter evenly among the prepared Angel Food Cake Pan. Bake for 23 to 27 minutes until a toothpick inserted in each cake comes out clean. Cool the cakes 10 minutes in the Angel Food Cake Pan. Run the back of a butter knife along the edge of each cake, then carefully invert the pan onto a cooling rack, tap lightly and the cakes will drop out.
Dust the cakes with powdered sugar just before serving, if desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*