Red beets are a good source in fall to get an extra portion of vitamins and minerals. Red beets are full of that! To include all of this in your diet, you can cook the beets and serve it as a side dish or make a nice salad with it… oooooor you use them to bake a nice Red Beet Cake! Probably something new for some of you out there, but it’s definitely something you should try!
I really like baking with more or less “unusual” ingredients sometimes. For example red beets, zucchini or prickly pears etc. It’s really fun when you serve bakes to people made with these ingredients without telling them… afterward, you reveal what’s in the cake, cupcake or whatever and everybody is like “oooh” and “aaahhh” :P Well, something like that. Some people are harder to impress :P
Besides that, you can use red beets for coloring cakes for example. No artificial color needed. Works pretty well if you look at my recipe of these cute little Red Velvet Cupcakes.
Anyways – neither the color nor the “freakiness” of the red beet is the reason why I used them in this bake. It’s all about healthy food today. Yeah… even I can do that sometimes. The red beets, dates, cranberry, and apple – all good and healthy stuff. The cake itself has no sugar added (the glaze is made with sugar though) – the sweetness is provided by the dates and some honey. Everything combined creates a nice cake, bit on the “heavy” side like a nice banana bread, perfect as a sweet snack in the morning or for lunch.
INGREDIENTS / ZUTATEN
6 dates (pitted)
3 tbsp. honey
1 cup (240ml) vegetable oil
2/3 cup (150g) yoghurt
3 medium eggs
1 cup (130g) rye flour
1/2 cup (70g) all-purpose flour
2 tsp. baking powder
6 tbsp. coconut flakes
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
3 medium cooked beets, grated or finely diced
1 medium apple, grated (not too fine)
3.5 oz. (100g) dried cranberries
For the glaze:
1-3 tbsp. pomegranate juice
3/4 cup (100g) confectioner’s sugar
6 Datteln (entsteint)
3 EL Honig
240ml Pflanzenöl
150g Joghurt
3 Eier (M)
130g Roggenmehl (Type 1150)
70g Weizenmehl (Type 405)
2 TL Backpulver
6 EL Kokosraspeln
1 1/2 TL Zimt
1/2 TL gemahlener Ingwer
1/4 TL gemahlene Nelken
3 mittelgroße Rote Beete, gekocht und geraspelt
1 mittelgroßer Apfel, geschält und geraspelt (nicht zu fein)
100g getrocknete Cranberries
Für die Glasur:
1-3 EL Granatapfel Saft
100g Puderzucker
DIRECTIONS / ZUBEREITUNG
2. Add the pitted dates, honey and some of the oil to a mixer and mix until you get a smooth paste – add some more oil if is too thick. Add this paste to a large bowl, add the remaining oil, the yogurt and eggs and mix until you get a creamy mixture. Mix the flours with baking powder, coconut flakes, ground cinnamon, ginger, and cloves until well combined. Add the flour mixture to the bowl and mix until just combined. Add the grated beets, apple, and cranberries and fold in. Pour the batter into the prepared loaf pan and bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down in the loaf pan for about 20-25 minutes, then remove carefully and let cool down completely on a wire rack.
3. For the glaze mix the juice and confectioners’ sugar until smooth – it should not be thick enough to not run off the cake. Glaze the cake and let dry.
2. Die entsteinten Datteln mit dem Honig und etwas vom Öl im Mixer zu einer glatten Paste mixen. Sollte die Mixtur zu dick sein, etwas mehr Öl zugeben. Die Paste zusammen mit dem restlichen Öl, Joghurt und Eiern in eine große Schüssel geben und alles zu einer cremigen Masse verrühren. Die beiden Mehlsorten mit Backpulver, Kokosraspeln, Zimt, Ingwer und Nelken vermischen. Diese Mischung zur Schüssel zugeben und nur kurz unterrühren. Die geraspelte Rote Beete, Apfel und Cranberries zugeben und unterheben. Den Teig in die vorbereitete Form füllen und für 50-55 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und in der Form etwa 20-25 Minuten abkühlen lassen, dann vorsichtig aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur den Saft mit dem Puderzucker glattrühren – die Mischung sollte dick genug sein, dass sie auf dem Kuchen bleibt und nicht zu sehr runterläuft. Den Kuchen glasieren und dann trocknen lassen.
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Here is a version of the recipe you can print easily.
PrintRed Beet Cake
- Prep Time: 30
- Cook Time: 55
- Total Time: 150
Description
Delicious and healthy loaf cake with red beets, apple, dates and cranberries.
Ingredients
For the batter
- 6 dates (pitted)
- 3 tbsp. honey
- 1 cup (240ml) vegetable oil
- 2/3 cup (150g) yoghurt
- 3 medium eggs
- 1 cup (130g) rye flour
- 1/2 cup (70g) all-purpose flour
- 2 tsp. baking powder
- 6 tbsp. coconut flakes
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 3 medium cooked beets, grated or finely diced
- 1 medium apple, grated (not too fine)
- 3.5 oz. (100g) dried cranberries
For the glaze
- 1–3 tbsp. pomegranate juice
- 3/4 cup (100g) confectioner’s sugar
Instructions
- Preheat the oven to 350°F (180°C). Line or grease a 10×5 inches (25x12cm) loaf pan or line with baking parchment. Set aside. Grate the cooked beets (use a rubber glove or your fingers will be very red) and apple and set aside.
- Add the pitted dates, honey and some of the oil to a mixer and mix until you get a smooth paste – add some more oil if is too thick. Add this paste to a large bowl, add the remaining oil, the yogurt and eggs and mix until you get a creamy mixture. Mix the flours with baking powder, coconut flakes, ground cinnamon, ginger, and cloves until well combined. Add the flour mixture to the bowl and mix until just combined. Add the grated beets, apple, and cranberries and fold in. Pour the batter into the prepared loaf pan and bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down in the loaf pan for about 20-25 minutes, then remove carefully and let cool down completely on a wire rack.
- For the glaze mix the juice and confectioners’ sugar until smooth – it should not be thick enough to not run off the cake. Glaze the cake and let dry.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9