Description
This Pink Blender Cake sneaks in a cooked beet for vibrant color and a healthy twist without affecting the flavor. It’s a fun and creative dessert that uses simple ingredients for a deliciously moist treat.
Ingredients
Units
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- 3 eggs, at room temperature
- 3/4 cup avocado oil
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup sour cream
- 1 cooked beet
- 1.5 cups all-purpose flour
- 3/4 tablespoon baking powder (check expiration)
- 1/2 teaspoon salt
- Avocado oil spray
- Pink Icing:
- 1/2 cup cream cheese
- 1/2 cup icing sugar
- 1 slice cooked beet (adjust for desired color)
Instructions
- The Cake: Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and spray with avocado oil spray. Check that your baking powder and flour are not expired before starting.
- Add all ingredients to a high-powered blender, starting with the wet ingredients. Blend for 15-20 seconds until a thick, pourable batter forms. Do not over-blend.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the cake comes out clean 2 inches from the side. (Mine took 47 minutes.)
- Remove from the oven and let the cake cool. Once cooled, remove from the pan. Dust with powdered sugar or top with the pink icing.
Notes
- If you prefer a more vibrant pink, adjust the quantity of cooked beet in the icing. Taste and texture may vary based on the beet used.
- Make sure to blend only until the batter is pourable to avoid over-blending.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg