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Apple Beet Smash Cake

The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!

Community Member
April 01, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Apple Beet Smash Cake

Ingredients

for 12 cupcakes

  • 2 shredded beets
  • ⅓ cup applesauce (75 g)
  • 1 banana, small
  • ⅓ cup coconut sugar (65 g), optional
  • ⅓ cup oat milk (80 mL)
  • 3 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour (185 g)
  • 1 ½ teaspoons baking powder
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon salt

Nutrition Info

  • Calories 93
  • Fat 0g
  • Carbs 21g
  • Fiber 1g
  • Sugar 10g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F.
  2. Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
  3. 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.
  4. 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.
  5. In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
  6. 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.
  7. 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.
  8. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
  9. Cool and serve!

Ingredients

for 12 cupcakes

  • 2 shredded beets
  • ⅓ cup applesauce (75 g)
  • 1 banana, small
  • ⅓ cup coconut sugar (65 g), optional
  • ⅓ cup oat milk (80 mL)
  • 3 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour (185 g)
  • 1 ½ teaspoons baking powder
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon salt

Nutrition Info

  • Calories 93
  • Fat 0g
  • Carbs 21g
  • Fiber 1g
  • Sugar 10g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F.
  2. Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
  3. 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.
  4. 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.
  5. In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
  6. 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.
  7. 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.
  8. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
  9. Cool and serve!

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