Bean and Beet Bundt Cake. Say that 3 times fast!
I made this experimental cake with some secret ingredients: Kidney beans, beets, and coconut oil. Sounds strange – but very tasty, moist and delicious.
Did you know that the term Bundt® is trademarked? Kind of like Bandaid or Kleenex. Check out this Bundt Cake video to learn more. I love the pan variety and want one of each.
I gave virgin coconut oil a try for the first time ever. The virgin oil taste is a step above the other coconut oil I have in my pantry. If you can get a hold of virgin coconut oil, give it a try. I bought my Gold Label Virgin Coconut Oil from Tropical Traditions when they had a 2-for-1 sale.
A few notes: The cake didn’t rise very well, but perhaps adding a bit more baking soda or adding some baking powder will do the trick.
This recipe was inspired by Unbeetable Chocolate Cake, which looks delicious. Take a look, especially if you’re using fresh beets. There are some great instructions on how to cook and peel the beets.
Bean and Beet Bundt Cake
By Striving Bean, inspired by Unbeetable Chocolate Cake
- 1/2 cup (0.5 cup) kidney beans, rinsed and drained (if using cooked, cook until mushy)
- 1 1/2 cups (1.5 cups) puréed beets [use 5 fresh beets (small to medium in size) OR 2 cans (14 oz. each), drained]
- 1/2 cup milk
- 2/3 cup (0.66 cup) virgin coconut oil – liquefied (try substituting canola oil if no virgin coconut oil)
- 1/2 cup plus 2 Tablespoons cocoa powder
- 1/2 cup (0.5 cup) real maple syrup (don’t use the artificial stuff)
- 2 large eggs
- 1 cup dark chocolate chips
- 2 teaspoons real vanilla extract
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- Powdered sugar for dusting (optional)
- Preheat oven to 375 degrees F.
- Grease the Bundt® Cake pan
- In a large mixing bowl, beat together Virgin coconut oil and maple syrup. Add eggs.
- Puree the beets in a food processor. Add drained kidney beans. Puree again.
- Add beet and bean mixture to oil, syrup, egg mixture. Mix together.
- Melt 1/2 of the chocolate chips in microwave. Melt on low – don’t burn them!
- Add melted chocolate chips to the mixture. Add vanilla extract. Mix together.
- In a separate bowl, mix dry ingredients together (flour, cocoa powder, baking soda, sea salt.)
- Add dry ingredients to wet ingredients. Add remaining chocolate chips. Mix together.
- Pour batter into greased Bundt® cake pan.
- Put pan on center oven rack. Bake 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a cooling rack for 10 minutes.
- Put on some oven mitts – take another cooling rack and place it on top of the cake pan. Flip the cake pan upside down. Gently shake the cake out of the pan. If it’s stuck, use a rubber spatula to separate cake from the pan. Use a gentle touch.
- Top with powdered sugar when cool. (optional)
Store leftovers in fridge. Re-heat cake slice in microwave for 5 to 8 seconds.
Our family weighs in:
- I thought it was super moist and great. I could taste the beets just a teeny bit. The color reminds me of Red Velvet Cake (which I LOVE)
- Daughter LOVED it and laughed when I told her what was in it!
- Son said it was “yucky” when he ate it cold, but really liked it when it was heated in microwave 8 seconds.
- Husband said it the taste reminded him of “something” (Beans? Beets? Coconuts?) Then, “Good texture, needs more chocolate chips.”
Would you ever give a bean and beet cake a try?