Beet-Berry Cakes Recipe

Name: Beet-Berry Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cooking Spray; 1/3 cup vegetable oil; 1/3 cup sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup peeled,finely grated beets; 1 cup all-purpose flour; 1 tsp baking soda; 3/4 tsp baking powder; 1/2 tsp kosher salt; 1/2 tsp ground allspice; 1 cup fresh or frozen raspberries,lightly crushed

Servings: persons

1 Cooking Spray
1/3 cup vegetable oil
1/3 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup peeled,finely grated beets
1 cup all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp kosher salt
1/2 tsp ground allspice
1 cup fresh or frozen raspberries,lightly crushed

1
preheat oven 350
2
lightly coat six 4-ounce ramekins or ovenproof cups with cooking spray.ln a large bowel,whisk together oil,eggs,lemon zest,and vanilla until well blended,about 2 minutes.Then stir in grated beets.
3
In a separate bowl,sift together flour,baking soda,baking powder,salt,and allspice,then add to the beet mixture,combining well.Fold in the raspberries.Divide the mixture among the prepared cups.
4
Place cups in a baking pan and fill the pan with enough boiling water to reach halfway up the sides of the cups.Bake until the top of the cake springs back when lightly touched,15 to25 minutes.Cool 10 minutes, then turn cakes out of cups.Serve warm with Greek yogurt and fresh raspberries.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Cooking Spray, 1/3 cup vegetable oil, 1/3 cup sugar, 2 large eggs, and more.

Yes, Beet-Berry Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beet-Berry Cakes

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