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Small beet-based cake; moderate energy, some fiber, and natural color from beetroot.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (mini) of Beet mini cake (35 g) has 115 calories. That works out to 330 calories per 100 g. It contains 17.4 g of carbs, 1.8 g of protein, 4.3 g of fat and 0.8 g of fiber. Its 1.4 µg of Biotin covers 5% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (mini) · 35 g
115
KCAL / 35G
Carbs
17.4g
· 6% DV
Protein
1.8g
· 4% DV
Fat
4.3g
· 6% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 6% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 115 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 1.09 g | 5% |
| Trans fat | 0.03 g | |
| Sodium | 77 mg | 3% |
| Total carbohydrate | 17.4 g | 6% |
| Fiber | 0.8 g | 3% |
| Protein | 1.8 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (mini) | 35 g | 115 kcal |
| 1 piece (extra small) | 25 g | 83 kcal |
| 1 ounce (small) | 28 g | 92 kcal |
| 1 serving (small) | 35 g | 115 kcal |
| ½ cup (diced) | 45 g | 149 kcal |
| 2 piece (double) | 70 g | 231 kcal |
| 1 serving (medium) | 70 g | 231 kcal |
| 100 g | 100 g | 330 kcal |
| 3 piece (triple) | 105 g | 347 kcal |
| 1 serving (large) | 105 g | 347 kcal |
Calculated from 330 calories per 100 g.
Usually, beet mini cake does not have a strong beet flavor. The beet mainly adds moisture and natural color, while cocoa, vanilla, or warm spices can make its earthy taste even less noticeable.
To make beet mini cake, stir smooth cooked beet purée into a cake batter made with flour, eggs, sugar, and fat. Divide the batter among mini molds and bake until a toothpick inserted in the center comes out clean.
Yes, beet mini cake can get its color from beetroot without added food coloring. The baked cake may turn muted pink or brown rather than bright red, because heat changes the beet pigments during baking.
Yes, cooked beets are usually easiest to use in beet mini cake. Boil or roast them until tender, then purée them smoothly; raw beet is firmer and can leave an uneven, grainy texture in the small cakes.
Cream cheese frosting pairs well with beet mini cake because its slight tang balances the cake’s sweetness and earthy notes. A thin chocolate glaze or a simple dusting of powdered sugar also works if you prefer a less rich topping.
Beet mini cake can turn dense if the batter is overmixed or the beet purée adds too much moisture. Mix only until the ingredients are combined, and drain watery purée before adding it to the batter.
Let beet mini cake cool completely, then keep it in an airtight container. Store it in the refrigerator if you need to keep it fresh for longer, and let a portion come closer to room temperature before serving.
Yes, beet mini cake freezes well. Cool the cakes completely, wrap them individually, and place them in a sealed freezer-safe container; thaw them at room temperature while still wrapped to help keep them moist.
Yes, canned beets can be used in beet mini cake if they are plain rather than pickled. Drain and rinse them, then purée them smoothly; pickled beets can give the batter an unwanted sour, vinegary flavor.
Beet mini cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter. Check the smallest cakes first, since mini molds can bake more quickly than a full-size cake.
Vitamins
Biotin
1.4µg · 5% DV
B2
0.06mg · 5% DV
B1
0.04mg · 3% DV
Folate
13.3µg · 3% DV
Minerals
Selenium
2.8µg · 5% DV
Phosphorus
29mg · 4% DV
Sodium
77mg · 3% DV
Manganese
0.08mg · 3% DV
Potassium ⭐
59mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 115 calories in 1 piece (mini) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Beet mini cake is a small, sweet cake made by folding grated or puréed beetroot into cake batter. The beet gives it a natural rosy colour and a mild earthy note. It is a modern home-baking variation rather than a dish tied to one particular place or tradition.
Expect a soft, moist crumb and a gently sweet flavour; the beet usually adds colour more than a strong vegetable taste. Serve a piece with tea or coffee as a snack, or pack it for a small treat on the go. It provides some fibre and has moderate energy for a cake. For a less-sweet pairing, enjoy it with plain tea or coffee instead of a sweetened drink.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.09g
MONOUNSATURATED
1.61g
POLYUNSATURATED
0.74g
Omega 6:3 ratio 66:1
Above the ideal 4:1 (66:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.