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.

No additional tips available.

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

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.

Velvety Cocoa Beet Mini Bundt Cakes

How did you like this recipe?

Frequently Asked Questions