Healthy Chocolate Beetroot Cake | How to make Healthy Chocolate Beetroot Cake

By Vaishali Nagarajan  |  7th Oct 2016  |  
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  • Healthy Chocolate Beetroot Cake, How to make Healthy Chocolate Beetroot Cake
Healthy Chocolate Beetroot Cakeby Vaishali Nagarajan
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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?

The delicious and mouthwatering Healthy Chocolate Beetroot Cake is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Healthy Chocolate Beetroot Cake is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Healthy Chocolate Beetroot Cake. Vaishali Nagarajan shared Healthy Chocolate Beetroot Cake recipe which can serve 14 people. The step by step process with pictures will help you learn how to make the delicious Healthy Chocolate Beetroot Cake. Try this delicious Healthy Chocolate Beetroot Cake recipe at home and surprise your family and friends. You can connect with the Vaishali Nagarajan of Healthy Chocolate Beetroot Cake by commenting on the page. In case you have any questions around the ingredients or cooking process. The Healthy Chocolate Beetroot Cake can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Healthy Chocolate Beetroot Cake with other users

Healthy Chocolate Beetroot Cake

Ingredients to make Healthy Chocolate Beetroot Cake

  • Chopped cubes of beetroot- 2 cups (NOTE- I used one large beetroot. This chopped beetroot should yield one cup of puree after cooking)
  • all purpose flour- 1 1/4 cup or 156 grams
  • Wholewheat flour- 3/4 cup or 97 grams
  • Cocoa powder - ½ cup + 2 tablespoons or 74 grams
  • Baking powder- ½ teaspoon
  • baking soda- 1 teaspoon
  • salt- a pinch
  • cinnamon powder- ½ teaspoon
  • Granulated white sugar - 1 3/4 cup or 350 grams
  • eggs - 2; room temperature
  • water - 3/4 cup or 180 ml
  • Sunflower oil - ½ cup or 120 ml
  • yogurt - 2 tablespoons or 30 ml
  • Icing sugar - to dust
  • Melted dark chocolate - to drizzle

How to make Healthy Chocolate Beetroot Cake

  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.🙂

My Tip:

Make sure you keep an eye on the cake while it is baking. Check once at the half way point to check if it is done. If the cake is browning too much (which it ideally should not), cover the tin with aluminium foil and return into the oven. The baking time may vary with humidity, temperature of surroundings and even from oven to oven. Make sure you do not overbake the cake as it tends to dry out if kept for too long.

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