Eggless Chocolate Beetroot Cake

chocolate-beetroot-cake2

Chocolate beetroot cake is a super-moist fluffy eggless chocolate cake using wheat flour and a secret ingredient; pureed beetroots, to make it unbelievably moist!!! Serve it with ice cream, top with icing or ganache or just sprinkle with icing sugar and enjoy this healthy treat guilt free!!

It had been a long time since I had made chocolate cake!!! Ever since my children have flown the coop, chocolate desserts are a rarity in our house.  Today, I saw some beetroots (a powerhouse of nutrients;  low fat, full of vitamins, minerals, antioxidants, fiber etc.)  lying in my refrigerator and decided to treat me and my family to a healthy chocolate cake with wheat flour and healthy beets in it!! Totally guilt-free snack isn’t it?

Baking is therapeutic to me.  I love the whole process of choosing a recipe, putting together the ingredients, mixing and watching it bake in the oven with the whole house filled with the aroma of vanilla, chocolate or cinnamon, depending upon what is in the oven!!!

beet-choco-cake-slice2

I have always made chocolate cake for years, as my children love it (miss sharing this cake with them)!! Today, I decided to tweak my eggless chocolate cake recipe (which I usually make only with whole wheat flour) a little, to make it healthier by adding beetroot puree in it! I reduced the sugar from 1 cup to 3/4th cup (as beets have some sugar in them) and we love our desserts a little less sweet.

The result was amazing!!! Beets gave it a super moist texture and with whole wheat in it and no eggs, it was a guilt-free treat for me and my family. The original recipe called for water and vinegar; I decided to use milk instead and made sour milk with it.  Sour milk makes any cake more moist and super fluffy!!! For a vegan option, you may use water instead.

Once it was baked, I could not wait for it to cool, click pictures (well, I need to show you how it came out, right?) and then take a bite of it!!

You can even make it into cupcakes; just bake for about 15 to 20 minutes. Do try this amazing healthy chocolate cake and let me know in the comments section or on my facebook page.

Other eggless healthy bakes you can try are: Muesli Banana Muffins, Eggless Date and Cashew cake, Karachi Biscuits, Basbousa etc.

Eggless Chocolate Beetroot Cake
Soft, moist, fluffy chocolate cake with the goodness of whole wheat flour and beetroots is a perfect eggless and guilit-free treat for you and your family!!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
2009 calories
302 g
20 g
79 g
32 g
9 g
741 g
1582 g
147 g
1 g
66 g
Nutrition Facts
Serving Size
741g
Amount Per Serving
Calories 2009
Calories from Fat 697
% Daily Value *
Total Fat 79g
122%
Saturated Fat 9g
46%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 53g
Cholesterol 20mg
7%
Sodium 1582mg
66%
Total Carbohydrates 302g
101%
Dietary Fiber 12g
49%
Sugars 147g
Protein 32g
Vitamin A
10%
Vitamin C
6%
Calcium
41%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dry Ingredients
  1. 1 ½ cups whole wheat flour/atta
  2. 1/2 cup sugar
  3. 3 tablespoons cocoa powder
  4. 1 teaspoon baking soda
  5. ¼ teaspoon baking powder
  6. Pinch of salt
Wet ingredients
  1. 1 cup milk
  2. 1 tablespoon white vinegar
  3. ½ cup beetroot puree
  4. 5 tablespoons oil
  5. 1 teaspoon vanilla essence/extract
  6. Icing sugar for garnishing (optional)
Instructions
  1. First prepare beetroot puree; I have pressure cooked half a large beetroot well, peeled and pureed in a blender jar to a fine puree.
  2. Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  3. 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
  1. In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder and salt well with a fork, spoon or whisk. Keep aside
Preparing the wet ingredients
  1. 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.
  2. To the sour milk, add beetroot puree, oil and vanilla essence. Mix well with a whisk or spoon.
  3. Now, pour the wet mixture into the dry mixture and mix with a spoon or spatula till well mixed. Do not over mix; this assures a light and fluffy cake.
  4. Pour into the prepared pan.
  5. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove and let cool in pan for about 5 minutes.
  7. After 5 minutes, remove from pan and place on cooling rack to cool completely.
  8. Serve moist, fluffy, healthy beetroot chocolate cake as such, sprinkled with icing sugar or with a chocolate ganache or icing or as a scrumptious dessert with ice cream!!!
Notes
  1. You can substitute all-purpose flour instead of whole wheat flour.
  2. For a totally vegan version, omit the milk and use only water instead.
  3. For additional flavor, you can mix in chocolate chips or nuts in the cake.
  4. You can make cupcakes instead; just reduce the baking time to 15 to 20 minutes.
  5. You can make this cake without beetroot too; just increase the sugar to 1 cup and omit the baking powder; rest of the procedure is the same.
beta
calories
2009
fat
79g
protein
32g
carbs
302g
more
Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

  • 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.

prepared-pan

Preparing the dry mixture:

  • In a large bowl, add the flour, sugar, cocoa powder, baking soda, baking powder and salt.

dry-ingerdients

  • Mix well with a fork, spoon or whisk. Keep aside. mixed-dry-ingredients

 

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.

sour-milk

  • To the sour milk, add beetroot puree, oil and vanilla essence.

wet-ingredients

  • Mix well with a whisk or spoon to a beautiful colored mixture (all natural, no artificial colors!!).

mixed-wet-ingredients

  • Now, pour the wet mixture into the dry mixture.

wet-with-dry-ingredients

  • Mix with a spoon or spatula till well mixed.  Do not over mix; this assures a light and fluffy cake.

cake-batter

  • Pour into the prepared pan and smoothen the top.

batter-in-pan

  • 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.

baked-cake

  • After 5 minutes, remove from pan and place on cooling rack to cool completely.

cake-on-rack

  • Serve moist, fluffy, healthy beetroot chocolate cake as such or sprinkled with icing sugar.

cake-with-icing-sugar

  • You can even serve it with a chocolate ganache/icing or as a scrumptious dessert with ice cream!!!
  • Enjoy!!!

I am sharing this with : FiestaFriday |  FoodieFriDIY.

4 comments

    • curryandvanilla says:

      I have not used beetroot powder until now, so I am sorry I cannot help you with this 🙂 Do try beetroot puree, it gives a nice moist texture to the cake.

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