Home / Recipes / Healthy Chocolate Beetroot Cake

Photo of Healthy Chocolate Beetroot Cake by Vaishali Nagarajan at BetterButter
705
1
0.0(0)
0

Healthy Chocolate Beetroot Cake

Oct-07-2016
Vaishali Nagarajan
15 minutes
Prep Time
50 minutes
Cook Time
14 People
Serves
Read Instructions Save For Later

ABOUT Healthy Chocolate Beetroot Cake RECIPE

You might be thinking, beet in a cake? Are you kidding? Well yeah, there are beets in this cake but you can’t taste it at all! Interesting enough?

Recipe Tags

  • Easy
  • Everyday
  • Baking
  • Dessert

Ingredients Serving: 14

  1. Chopped cubes of beetroot- 2 cups (NOTE- I used one large beetroot. This chopped beetroot should yield one cup of puree after cooking)
  2. All purpose flour- 1 1/4 cup or 156 grams
  3. Wholewheat flour- 3/4 cup or 97 grams
  4. Cocoa powder - ½ cup + 2 tablespoons or 74 grams
  5. Baking powder- ½ teaspoon
  6. Baking soda- 1 teaspoon
  7. salt- a pinch
  8. Cinnamon powder- ½ teaspoon
  9. Granulated white sugar - 1 3/4 cup or 350 grams
  10. Eggs - 2; room temperature
  11. Water - 3/4 cup or 180 ml
  12. Sunflower oil - ½ cup or 120 ml
  13. Yogurt - 2 tablespoons or 30 ml
  14. Icing sugar - to dust
  15. Melted dark chocolate - to drizzle

Instructions

  1. Add the cubed beetroot to a pot containing water. Cook the beets in water for 15-20 minutes or until tender. Drain and let it cool. Puree the beetroots until smooth. Set aside. This should yield one cup.
  2. Taste the beet puree. If the beet puree is not sweet, add 2-3 tablespoons of sugar to it. The beets should be naturally sweet but if it is not then, addition of sugar is essential.
  3. Preheat oven to 180° C. Grease a 22 cm baking tin with oil and place a disc of parchment paper to fit the size of the inner bottom of the tin. Add a tiny amount of oil and grease the parchment paper and sides as well.
  4. Sift the plain flour, wholewheat flour, cocoa powder, baking powder, baking soda and salt into a clean dry bowl. Take this mixture and sift it two more times. This will ensure that you get an airy cake.
  5. To this, add the sugar and whisk it until well combined. Add the cinnamon powder and whisk again.
  6. In another bowl, add the eggs, water, one cup of beet puree and oil. Whisk together until thoroughly combined. Add the yogurt and whisk again.
  7. Add the wet mixture to the dry mixture and whisk until smooth and lump free. The batter will be on the loose side and not very thick.
  8. Pour the mixture into the greased tin and bake for 5 minutes. Reduce the temperature to 160° C and bake for a further 22-25 minutes or until a skewer/ knife inserted into the centre comes out clean.
  9. Once the cake has cooked, cool it in the tin for 10 minutes. Later, flip it onto a wire rack and let it cook completely.
  10. Dust the cake with Icing sugar and drizzle melted chocolate over it. Serve.🙂

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE