Pink Blender Cake

We never expected our Whole Orange Blender Cake to be such a hit, but thanks to all of your feedback and creative renditions, we were inspired to create this Pink Blender Cake just in time for Valentine’s Day. Now you know, being Bolbon and all, we had to keep it old school. Instead of using food coloring to give this moist, fluffy cake its subtle pink hue, we used a secret ingredient packed with nutrients – beets!

What stands out

Anytime we can sneak unsuspecting veggies into our desserts, we feel like a superhero. This Pink Blender Cake features an entire cooked beet that you won’t be able to taste the slightest bit. It’s the ingredient because it gives the cake a beautiful baby-pink color and adds valuable nutrients without contributing to the overall calorie content.

Not to mention, this loaf is ridiculously straightforward to make. Much like our other blender cakes, all you need to do is throw all of the ingredients into a blender, blend them to perfection, pour the mixture into a loaf pan and bake. Top this dreamy, tender loaf with our velvety pink cream cheese icing, and you’ll be left with a work of art. It does not get ANY easier than this recipe.

How to Prepare

Preheat oven to 350°F (175°C); spray and line a loaf pan with parchment paper.

Check baking powder and flour for expiration.

In a blender, combine all the ingredients for the cake, adding the wet ingredients first.

Blend for 15-20 seconds until a thick batter forms; avoid over-blending.

Pour batter into the pan and bake for 45 minutes or until a toothpick comes out clean.

While the cake is cooking, prepare the pink icing (if using) by blending the cream cheese, icing sugar, and one slice of cooked beet (or more depending on the color you want) in a food processor.

Let the cake cool, remove it from the pan, and dust it with powdered sugar or top with the icing.

Kitchen tip

Adjust the amount of beet in the frosting to control the pink color. More beet makes it darker, less makes it lighter.

Pink Blender Cake Variations and Substitutions

This gorgeous Pink Blender Cake will make all of your pink and Valentine’s Day baking dreams come true. We have not tried some of these substitutes, so you will have to experiment and adjust the quantities.

1. Instead of the pink icing, try a classic cream cheese frosting or a simple glaze with lemon or orange zest.
2. Substitute all-purpose flour with whole wheat flour or a gluten-free flour blend.
3. Try using dairy-free sour cream for a dairy-free version.
4. Instead of avocado oil, you can use vegetable oilmelted butter or coconut oil.

Serve it with

• Coffee or tea
• Brunch alongside other loaf cakes, like our Whole Orange Blender Cake

Questions

How did you cook the beets?

You can bake or boil the beets at home, but we like to get them cooked and packaged from the grocery store as it’s easier. Be careful as beets will stain.

How long should we blend the batter for?

Do NOT over-blend this cake. We use a mark Vitamix and blend only for 15-20 seconds.

Can we make this Pink Blender Cake gluten-free?

We have not tried making this cake gluten-free but you could try using a gluten-free 1-to-1 all-purpose flour for baking. Let us know if you try it and how it comes out!

How can we adjust the sweetness of the cake?

You can always adjust the sugar in this recipe as it’s not overly sweet. Feel free to add more if you like your baked goods sweeter. Alternatively, you could do less sugar if you’re trying to cut sugar out.

How will we know when the cake is done?

The bake time will depend on the oven and what type of pan you use, so please keep a good eye on it. Mine took exactly 47 minutes.

What type of pan do you use?

We use a ceramic, non-stick mark loaf pan for this recipe. You can use a different type of pan, but please keep a close eye on it as the baking time may reduce or increase.

How do you prepare the pan for baking?

We like to spray and line the loaf pan for easier cleanup but feel free to butter and flour it if you wish to do so instead.

How do we store the cake?

If you use the frosting, you can store this cake, covered, in the fridge for a few days but it probably won’t last you that long!

Can we use a lemon instead of a Clementine?

If you’re looking for a recipe for a cake with lemon, be sure to check out our mark a Whole Lemon Blender Cake recipe!

Could we use almond flour in place of all-purpose flour?

We have not tried this cake with almond flour, so you will have to experiment. Always add a little at a time until you have the proper consistency.

What type of oil can we use for this recipe?

Any oil will work for this cake. You can also use melted butter if you’d like.

Can we substitute butter for the avocado oil?

Yes, you can certainly use butter instead of avocado oil for this recipe.

What if our cake comes out too dense?

Always check the baking powder and flour before use! If the cake comes out too dense and not fluffy or moist, the baking powder is most likely out of date.

How can we check if our baking powder is still good?

You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed. When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have a sad, deflated cake.

Ingredients

Makes 12 slices

The Cake

• 3 eggs, at room temperature
• ¾ cup avocado oil
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• ⅓ cup sour cream
• 1 cooked beet
• 1.5 cups all-purpose flour
• ¾ tablespoons baking powder, (make sure it's not expired)
• ½ teaspoon salt
• avocado oil spray

Pink Icing

• ½ cup cream cheese
• ½ cup icing sugar
• 1 slice cooked beet, adjust the quantity based on how vibrant you want the color

Equipment

• Loaf Pan
• Parchment Paper
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Nakiri Knife
• Blender

Method

The Cake

1. Please check if the baking powder or flour is expired prior to starting.
2. Preheat the oven to 350F (175C). Line a loaf pan with parchment paper and spray with baking spray. You can use a bigger size pan as well, but the cake will be larger and thinner, so you may need to adjust the baking time.
3. Add all of the ingredients to a high-power blender, starting with the wet ingredients. Be sure to add the wet ingredients first so that the blender doesn't get stuck. Blend for 15-20 seconds or until a thick pourable batter forms. Do NOT over-blend.
4. Pour the batter into the lined pan and bake on the middle rack for 45 minutes or until a toothpick comes out clean 2 inches from the side. Mine took exactly 47 minutes.
5. Remove the cake from the oven and let it cool. Take the cake out of the loaf pan and once it has cooled, dust the cake with powdered sugar or top with the pink icing.

Pink Icing

1. Add all of the icing ingredients into a food processor and blend until smooth.
2. Evenly spread the icing onto the cooled cake, slice, and enjoy!