Chocolate Beet Mini-Cakes – a delicious recipe with whole wheat flour, Dutch, baking powder, baking soda, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups.
2
Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another.
3
Gradually mix the dry ingredients into the egg mixture.
4
Fill each muffin cup half full with the mixture.
5
Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin.
6
Cool before serving.
7
Muffins will keep for 2 days in an airtight container at room temperature.
8
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
1535
kcal
Calories
128
g
Fat
95
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup whole wheat flour, 2/3 cup Dutch-process cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.
Yes, Chocolate Beet Mini-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.
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