Entries from September 18th, 2013

Beet Chocolate Cake (Whole Wheat + Eggless)

8

18.9.13

Beet Chocolate Cake (Whole Wheat + Eggless)

 

After staying away from my oven for many months, I just can’t keep my hands off it now! I have been baking quite a bit with my daughter. Earlier she wasn’t too interested in cakes and cookies but looks like staying away from home and oven has changed her too! These days she loves helping me in baking and for a change eating them too!

I few days ago, on ‘International Chocolate Day’, we baked a simple chocolate cake. I didn’t really measure the ingredients and note down the recipe. The cake turned out great and I shared the photos on my FB page. Many of my readers asked me for the recipe and I really wished I had noted it down to blog.  So today when I baked this, I decided to write down the recipe. It has been a while since I shared a cake recipe here too!

The last few pieces of the previous cake was over and Alaru wanted more today. We went into the kitchen in the afternoon and decided to bake another chocolate cake. I suddenly remembered about the boiled beets I had in the refrigerator.

 

Beet Chocolate Cake (Whole Wheat + Eggless)

 

Most of you already know that I don’t really share the best relationship with beets or beetroots. As much as I want to make them a part of my diet for nutritional reasons, I somehow can’t get myself to enjoy them in most forms. I still keep buying them and trying them in new ways, hoping to fall in love with them one day. Apparently desserts still are the best way to eat them!

I asked Alaru if she wanted to add beets to the cake and she was very excited with the idea. She obviously loves this sweet vegetable, which colours everything pink the moment it touches! I quickly looked up the Internet and came across hundreds of beet and chocolate cake recipes.  I liked the look of these fudgy vegan cupcakes and I decided to roughly adapt the recipe from there.

 

Beet Chocolate Cake (Whole Wheat + Eggless)

 

My recipe is not vegan because of what I had on hand. I had made some fresh butter at home this morning so I used both the homemade butter and buttermilk in this recipe. Of course I used whole-wheat flour because I don’t even have refined white flour at home anymore. It’s actually a very easy cake to put together and relatively quite a healthy one too. However I am not trying to tell you to get your dose of beet goodness in the form of a cake J I think it can make a very tasty snack for little (and big!) children though.

Here’s one more Beet Chocolate Cake recipe, my recipe! It’s simple and easy to make and there is nothing unique or fancy about it. But the end result is super soft, ultra moist and literally melts in your mouth.

 

Beet Chocolate Cake (Whole Wheat + Eggless)

 

Notes:

Many recipes call for roasted pureed beets but I have just boiled mine instead. I am sure roasting will result in a sweeter and deeper flavor though.

If you do not have buttermilk, you can simply use 1 cup milk + 1tsp vinegar in the recipe.

I normally do not buy commercial butter for baking. I used butter only because I had fresh homemade butter. You can simply replace the butter with ¼ cup of olive oil instead.

This is a very sticky fudgy cake so I think it’ll taste best served with some vanilla ice-cream.

 

Beet Chocolate Cake (Whole Wheat + Eggless)

 

Ingredients:

  • 1 ¼ cup whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp natural vanilla powder
  • ¼ cup fresh butter
  • ½ to ¾ cup unrefined cane sugar
  • 1 cup fresh buttermilk
  • ½ cup boiled and pureed beets

 

Pre heat the oven at 180 degree Celsius.

In a bowl combine the first 6 ingredients and mix well.  In a separate bowl mix butter and sugar and beat till fluffy. Make sure the butter is at room temperature. Now add the pureed beets and buttermilk and mix well. Slowly add the dry ingredient mixture to the wet ingredients and stir till fully combined.

Pour this into a greased rectangular tray and place it in the preheated oven. Bake for 20 to 30 minutes or till the toothpick inserted in the middle comes out clean.

Let the cake cool completely before you slice it.

 

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