Eggless Chocolate Beetroot Cake Recipe

Описание: Enjoy the soft and moist eggless chocolate cake with beetroot. This recipe is a very healthy one, made with whole wheat flour and jaggery powder. It is a very simple and easy healthy cake recipe, and has been one of my favorite recipes from my channel so far. Try it to taste the deliciousness!

Servings - 1 Loaf cake

Ingredients
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1/4 cup Vegetable Oil ( I have used Avocado Oil here)
3/4 cup Jaggery powder
3/4 cup Yogurt
2 tsp Vanilla Essence
1 cup Whole wheat flour
1/4 cup Cocoa powder
3/4 tsp Baking soda
3/4 tsp Baking powder
1/2 tsp Salt
1/2 cup Beetroot puree (Check notes below to know how to make it)


Method (with timestamps)
---------------------------------

00:00 Preheat oven to 350 degree F. In a bowl, add oil & jaggery powder, and mix.
00:21 Add vanilla essence and yogurt and mix again.
00:47 Add beetroot puree and whisk to smooth mixture.
01:05 Sift dry ingredients over wet ingredients mixture through a sieve.
01:41 Gently fold in dry ingredients with the wet using a spatula.
02:13 Pour batter into greased and dusted loaf pan.
02:32 Bake for 45 minutes or till done.

Enjoy the soft, delicious and healthy eggless beet chocolate cake!

NOTES
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1. Here is how to make your own raw beetroot puree at home:
Wash, peel and chop 1 or 2 medium sized beetroots (I used one).
Add the chopped beet pieces to a blender with around 1/4 - 1/2 cup of water.
Blend to a smooth mixture.
Using a strainer, separate the beetroot puree from the liquid (beet water).
Use the beetroot puree immediately in the recipe.
Alternately, refrigerate it by storing in an airtight glass container for ~2 days.
You can also use the liquid (beet water) in some gravies.


****** PS - If you want me to record a short video on how to make raw beetroot puree, please let me know in comments below!!

2. If you don't have jaggery powder, substitute it with equal quantity of coconut palm sugar.
3. I have used raw beetroot puree in this recipe.
4. I got a little more than 1/2 cup of beetroot puree from one medium beetroot.
5. I made the beet puree a day in advance and refrigerated it in a glass container.



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