Red Devil Beet Bundt Cake Recipe

Name: Red Devil Beet Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 Tbs. almond milk; 1 medium beet, peeled and cut into 1/2-inch dice (1 cup); 2 Tbs. flaxseed meal; 2 Tbs. apple cider vinegar; 1 1/2 cups sugar; ⅓ cup canola oil; 2 tsp. vanilla extract; 2 tsp. chocolate extract; 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 2 1/2 tsp. baking powder; 3/4 tsp. salt; 1 Tbs. coconut oil; 2 cups confectioners sugar; 3 Tbs. fresh lemon juice; 1/4 tsp. pure vanilla extract

Servings: persons

1 cup plus 2 Tbs. almond milk
1 medium beet, peeled and cut into 1/2-inch dice (1 cup)
2 Tbs. flaxseed meal
2 Tbs. apple cider vinegar
1 1/2 cups sugar
⅓ cup canola oil
2 tsp. vanilla extract
2 tsp. chocolate extract
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 tsp. baking powder
3/4 tsp. salt
1 Tbs. coconut oil
2 cups confectioners sugar
3 Tbs. fresh lemon juice
1/4 tsp. pure vanilla extract

1
Preheat oven to 350F.
2
Spray 10-inch Bundt pan with cooking spray.
3
To make Cake: Puree almond milk, beet, flaxseed meal, and vinegar in blender until smooth.
4
Transfer to bowl; stir in sugar, canola oil, vanilla extract, and chocolate extract.
5
Sift together flour, cocoa powder, baking powder, and salt in bowl.
6
Fold into almond milk mixture.
7
Transfer batter to prepared Bundt pan.
8
Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.
9
Transfer Cake (still in pan) to wire rack.
10
When cool enough to handle, unmold onto wire rack to cool completely.
11
To make Icing: Heat coconut oil in bowl in microwave 30 seconds to melt.
12
Stir with fork until thoroughly melted.
13
Sift confectioners sugar into bowl with coconut oil.
14
Stir in lemon juice and vanilla until mixture is smooth.
15
Add warm water 1 tsp.
16
at a time until Icing is pourable consistency.
17
Leave Cake on wire rack, and place in or over sink or large rimmed baking sheet to catch Icing overflow.
18
Fill small resealable plastic bag with Icing, and snip hole in one corner of bag.
19
Drizzle Icing over Cake.
20
Let Icing set before serving.

2011

kcal

Calories

Fat

272

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup plus 2 Tbs. almond milk, 1 medium beet, peeled and cut into 1/2-inch dice (1 cup), 2 Tbs. flaxseed meal, 2 Tbs. apple cider vinegar, and more.

Yes, Red Devil Beet Bundt Cake 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!

Red Devil Beet Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions