Eggless beetroot red velvet cake | How to make Eggless beetroot red velvet cake

By Ann Jacob  |  6th Jun 2017  |  
4.0 from 1 review Rate It!
  • Eggless beetroot red velvet cake, How to make Eggless beetroot red velvet cake
Eggless beetroot red velvet cakeby Ann Jacob
  • Prep Time

    15

    mins
  • Cook Time

    35

    mins
  • Serves

    10

    People

2

1





About Eggless beetroot red velvet cake

This is an eggless version of red velvet cake using beetroot for colour which was one of my experiment as I did not want to use artificial colour in the cake for my kids.

Eggless beetroot red velvet cake is delicious and authentic dish. Eggless beetroot red velvet cake by Ann Jacob is a great option when you want something interesting to eat at home. Restaurant style Eggless beetroot red velvet cake is liked by most people . The preparation time of this recipe is 15 minutes and it takes 35 minutes to cook it properly. Eggless beetroot red velvet cake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Eggless beetroot red velvet cake. Eggless beetroot red velvet cake is an amazing dish which is perfectly appropriate for any occasion. Eggless beetroot red velvet cake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Eggless beetroot red velvet cake at your home.

Eggless beetroot red velvet cake

Ingredients to make Eggless beetroot red velvet cake

  • Beetroot puree- from 1 medium sized beetroot
  • Wheat flour-1 cup
  • Cocoa powder- 1 tbsp
  • Baking powder-1tsp
  • salt a pinch
  • Milk-1/4 cup
  • 3/4 tbsp vinegar
  • Sugar-3/4 cup
  • Vegetable oil-1/4cup
  • Vanilla essence-1/2tsp
  • Frosting :
  • Butter-1/2cup
  • Cream cheese-1/3cup
  • Icing sugar-2/3 cup
  • vanilla essence-1/2tsp

How to make Eggless beetroot red velvet cake

  1. Clean and pressure cook the beetroot and puree it.
  2. Seive together flour cocoa powder baking powder and salt and keep aside.To the milk add vinegar and keep for five minutes and add oil essence and sugar and mix well till sugar dissolves.
  3. To this add the cooled beetroot puree and mix well.To this add the dry ingredients in three batches and mix.
  4. pour the batter in the greased pan and bake in preheated oven for 35minutes ie till the toothpick comes out clean.
  5. Meanwhile prepare frosting as the cake is cooling. Cream butter icing sugar till light and fluffy.Add essence and cream cheese and beat again.
  6. Once cake is cooled cut into two halves and start icing layers and secorating as per your wish.I sprinkled dessicated coconut rolled beetroot puree on top... Yum..

My Tip:

Use the dark coloured beetroots to get the best colour.

Reviews for Eggless beetroot red velvet cake (1)

Maithili Iyer6 months ago

Interesting...
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