Beet Cake With Teff And Dates Recipe

Name: Beet Cake With Teff And Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Batter; 3 medium fresh beets (peeled and grated); 1 medium apple (grated); 6 fresh medjool dates (pitted); 3 tablespoons runny honey; 1 cup rapeseed oil; 3 eggs; 3/4 cup full fat yoghurt (3% fat); 1 1/2 cups cup dark teff flour (or if you don't mind gluten, use spelt flour or a mix of spelt and wheat); 6 tablespoons unsweetened dessicated coconut; 2 teaspoons baking powder; 2 pinches of sea salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 3 ounces dried cranberries; Pomegranate Glaze; 2 tablespoons pomegranate juice; 3/4 cup confectioners sugar

Servings: persons

Batter
3 medium fresh beets (peeled and grated)
1 medium apple (grated)
6 fresh medjool dates (pitted)
3 tablespoons runny honey
1 cup rapeseed oil
3 eggs
3/4 cup full fat yoghurt (3% fat)
1 1/2 cups cup dark teff flour (or if you don't mind gluten, use spelt flour or a mix of spelt and wheat)
6 tablespoons unsweetened dessicated coconut
2 teaspoons baking powder
2 pinches of sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 ounces dried cranberries
Pomegranate Glaze
2 tablespoons pomegranate juice
3/4 cup confectioners sugar

1
Preheat you oven to 175u00b0C/350u00b0F.
2
Grease and flour a rektangular bread pan.
3
Place the pitted dates in a food processor with the knife attached.
4
Add the oil and the honey and run the machine until the dates are minced.
5
Add the eggs and the yoghurt and run the machine again until well blended.
6
Mix the dry ingredients except the cranberries in a separate bowl.
7
Add the dry mixture to the creamy mixture and mix until a smooth batter.
8
Add the grated beets, apple and cranberries and mix until incorporated.
9
Add the batter into the prepared pan and bake for appr 45 minutes. Let cool on a cake rack.
10
In a small mixing bowl pour the pomegranate juice over the confectioners sugar and stir until a smooth pourable glaze without lumps.
11
Pour the glaze over the cake. Enjoy!

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Batter, 3 medium fresh beets (peeled and grated), 1 medium apple (grated), 6 fresh medjool dates (pitted), and more.

Yes, Beet Cake With Teff And Dates 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.

That's it — enjoy your meal!

Beet Cake With Teff And Dates

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions