Velvety Cocoa Beet Mini Bundt Cakes Recipe

Name: Velvety Cocoa Beet Mini Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons pure maple syrup; 4 tablespoons unsalted butter melted; 1/4 cup honey; 1/4 cup olive oil; 1 egg; 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 beets grated cooked, drained of excess moisture; powdered sugar for sprinkling, optional

Servings: persons

6 tablespoons pure maple syrup
4 tablespoons unsalted butter melted
1/4 cup honey
1/4 cup olive oil
1 egg
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 beets grated cooked, drained of excess moisture
powdered sugar for sprinkling, optional

1
Heat the oven to 350u00b0F. Spray your KitchenAid(R) Angel Food Cake Pan with cooking spray, then dust lightly with cocoa powder.
2
In the bowl of a KitchenAid(R) 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.
3
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.
4
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.
5
Dust the cakes with powdered sugar just before serving, if desired.

535

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

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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 12 ingredients. The key ingredients include: 6 tablespoons pure maple syrup, 4 tablespoons unsalted butter melted, 1/4 cup honey, 1/4 cup olive oil, and more.

Yes, Velvety Cocoa Beet Mini Bundt 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.

That's it — enjoy your meal!

Velvety Cocoa Beet Mini Bundt Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions