You read the title and clicked on the recipe either because: A. you want to curse me out in the comments for disgracing the name of cake, or, B. because you have divine knowledge of the potential of beets. If you’re in the former, prepare to be enlightened.
Now I know what you’re thinking, “beets are a vegetable! They don’t belong in cake”. Do you not like zucchini bread or carrot cake either? Okay, maybe you don't, but you'll like this cake.
Beets give this cake a natural, earthy sweetness, as well as help to keep it moist. On top of that, beets are full of fiber and essential nutrients for the body. A slice of this cake comes with folate, manganese, potassium, and vitamin C.
This cake is also naturally gluten free and packed with protein from substituting flour with brown rice protein powder and oat flour. If you are gluten free, check to make sure your oat flour, or, if you make your own, the oats you buy, are certified gluten free.
If all that wasn’t enough, it also turns the batter a bubblegum pink color. I won’t beet (har har) around the bush here, in truth, the mad scientist in me was a little disappointed the cake didn’t remain this color when baked. At least I won’t have people thinking I made a Pepto Bismol cake.
I topped this cake with some sifted beet powder, which adds another hint of sweetness. If you can’t find beet powder, it’s completely optional. This cake also pairs nicely with a steaming cup of tea or topped with yogurt and honey.
As this cake freezes well, it’s a great meal prep option for busy mornings. Just slice it and freeze it. You can throw a few slices in the toaster when you don't have time to make yourself Eggs Benedict in the morning. You’ll be able to get the day started knowing your breakfast included protein and a vegetable, even when you’re running out the door with one sock on and a mascara smear on the bridge of your nose. We’ve all been there.
Now that you have been bestowed with the almighty knowledge of beets, go, prosper, eat cake! You can still leave me a hate comment if you want, just make this cake, okay?
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 8-10 slices
35 g Oat Flour - 35 g
45 g - Brown Rice Protein Powder - I used Naked Brown Rice Protein
100 g - Steamed and Peeled Beets
3 - Large Eggs
20 ml - Maple Syrup
48 g - Tahini
70 g - Unsweetened Apple Sauce
60 ml - Almond Milk
5 g - Beet Powder - Plus extra for dusting
1 tsp - Vanilla Extract
½ tsp - Almond Extract
½ tsp - Ground Cinnamon
½ tbsp - Apple Cider Vinegar
1 tsp - Baking Soda
½ tsp - Baking Powder
¼ tsp - Salt
Preheat oven to 350 F.
To a bowl, add almond milk and apple cider vinegar. Stir and allow to “curdle” for 10 minutes.
To a blender, add milk mixture, beets, eggs, maple syrup, tahini, apple sauce, beet powder, vanilla extract, and almond extract.
To a bowl, add oat flour, protein powder, cinnamon, baking soda, baking powder, and salt. Mix until well combined.
In a large bowl, add dry ingredients to wet. Mix until well combined. Allow mixture to sit for about 10 minutes to thicken.
Pour mixture into a parchment lined baking sheet. Bake for about 35-40 minutes or until a toothpick comes out clean.
Allow to cool completely. Dust with extra beet powder. Slice and serve with honey, yogurt, and/or nut butter.
Want a similar protein packed sweet treat to make? How about these Chocolate Covered Strawberry Chia Seed Puddings?