Soft, moist, fluffy chocolate cake with the goodness of whole wheat flour and beetroots, yes beetroots!! It is a perfect eggless and guilt-free treat for you and your family to enjoy at any special occasion!!
Recipe Tags
Veg
Medium
Christmas
American
Baking
Dessert
Egg Free
Ingredients Serving: 8
Dry ingredients:
1 ½ cups whole wheat flour/atta
¾ cup Sugar
3 tablespoons cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
Wet ingredients:
1 cup milk
1 tablespoon white vinegar
½ cup beetroot puree
5 tablespoons oil
1 teaspoon Vanilla essence/extract
Icing sugar for garnishing (optional)
Instructions
First prepare beetroot puree; I have pressure cooked half a large beetroot well, peeled and pureed in a blender jar to a fine puree.
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
Prepare a 9-inch round baking pan; grease and flour or line with aluminum foil and grease and flour. Keep aside.
Preparing the dry mixture:
In a large bowl, mix the flour, cocoa powder, baking soda, baking powder and salt well with a fork, spoon or whisk. Keep aside
Preparing the wet ingredients:
In a small bowl, mix 1 cup of milk and 1 tablespoon of vinegar with a spoon and keep aside for 3 to 5 minutes. It will curdle to form a buttermilk-like mixture called sour milk.
To the sour milk, add beetroot puree, oil and vanilla essence. Mix well with a whisk or spoon.
Now, pour wet mixture into dry mixture and mix with a spoon or spatula till well mixed. Do not over mix; this assures a light and fluffy cake.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove and let cool in pan for about 5 minutes.
After 5 minutes, remove from pan and place on cooling rack to cool completely.
Serve moist, fluffy, healthy beetroot chocolate cake as such, sprinkled with icing sugar, with a chocolate ganache or as a scrumptious dessert with ice cream!
Reviews (1)  
How would you rate this recipe? Please add a star rating before submitting your review.
First prepare beetroot puree; I have pressure cooked half a large beetroot well, peeled and pureed in a blender jar to a fine puree.
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
Prepare a 9-inch round baking pan; grease and flour or line with aluminum foil and grease and flour. Keep aside.
Preparing the dry mixture:
In a large bowl, mix the flour, cocoa powder, baking soda, baking powder and salt well with a fork, spoon or whisk. Keep aside
Preparing the wet ingredients:
In a small bowl, mix 1 cup of milk and 1 tablespoon of vinegar with a spoon and keep aside for 3 to 5 minutes. It will curdle to form a buttermilk-like mixture called sour milk.
To the sour milk, add beetroot puree, oil and vanilla essence. Mix well with a whisk or spoon.
Now, pour wet mixture into dry mixture and mix with a spoon or spatula till well mixed. Do not over mix; this assures a light and fluffy cake.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove and let cool in pan for about 5 minutes.
After 5 minutes, remove from pan and place on cooling rack to cool completely.
Serve moist, fluffy, healthy beetroot chocolate cake as such, sprinkled with icing sugar, with a chocolate ganache or as a scrumptious dessert with ice cream!
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