Best Apple Beet Smash Cake Recipe By Tasty Recipes
"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!
Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.
Provided by MizzNezz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 °, grease and flour 13x9 baking pan.
- Beat eggs, sugar and oil until light and fluffy.
- Sift together flour, baking powder, baking soda and cinnamon.
- Add to egg mixture and mix well.
- Add vanilla, beets and walnuts.
- Beat for 1 minute on medium speed.
- Pour into pan, bake for 45 minutes, or until a pick comes out clean.
BLACKBERRY PARSNIP SMASH CAKE RECIPE BY TASTY
The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!
Provided by Jenny Best
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
- Mix the parsnips, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you're using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
- Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
- In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
- Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
- Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
- Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
- Cool and serve!
Nutrition Facts : Calories 127 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 10 grams
APPLE BEET SMASH CAKE RECIPE BY TASTY
The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!
Provided by Jenny Best
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
- Mix the applesauce, banana, shredded beets and coconut sugar itogether. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
- Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
- In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
- Add the dry ingredients to the bowl with the wet ingredients all at once. Use a spatula to stir until combined and no streaks of flour remain. The batter will be sticky and thick.
- Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
- Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
- Cool and serve!
Nutrition Facts : Calories 93 calories, Carbohydrate 21 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, Sugar 10 grams
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Ingredients
- 2 medium-sized apples
- 1 medium-sized beetroot
- 1/2 cup of soft butter
- 1/2 cup of dark brown sugar
- 2 eggs
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of cinnamon powder
- 1/4 teaspoon of nutmeg powder
- 1/4 teaspoon of salt
- 1/4 cup of milk
- 1 teaspoon of vanilla extract
Instructions
- First, preheat your oven to 350°F (180°C) and grease a 9-inch cake pan with butter, then dust it with flour.
- Now, peel and grate the beetroot and apples separately. Then mash them together in a large mixing bowl.
- Next, cream the butter and sugar together in a separate bowl until it is light and fluffy.
- Add the eggs, one at a time, stirring well after each addition.
- In another bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the flour mixture to the butter mixture and stir until it is combined.
- Then, add the milk and vanilla extract to the batter and mix well.
- Finally, add the apple and beet mixture to the batter and stir until it is well combined, but do not overmix.
- Pour the batter into the prepared cake pan and bake for about 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Once the cake is done, remove it from the oven and let it cool for about 10 minutes before removing it from the pan.
- Dust the cake with powdered sugar or serve it with whipped cream as desired.
Variations
- You can add walnuts or pecans to the batter for a crunchy texture.
- You can also mix in chopped dates or raisins for added sweetness.
- For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free flour mix.
- You can also make this cake vegan by substituting the butter and milk with a vegan alternative like coconut oil and coconut milk, respectively.