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Saturday, 18 June 2016

Eggless Beetroot and Chocolate Cake Recipe

I am back from a well deserved break, and its time for some serious cooking. To begin with , i thought of baking a cake. One more reason for sharing this cake recipe is to thank all my viewers for reading my blogs. Yes ...Annapurna has registered a new height..its page views have crossed 1.5 lakhs . So adding to my list of egg-less bakes i ended up baking a delicious and moist cake with an unusual combo of Chocolate and Beetroots.

This Beetroot and Chocolate cake is an healthier variation to the regular chocolate cake as like all my cakes , this recipe also calls for use of whole wheat flour over refined one. It is lighter on calorie count as it has No Butter . Beetroot adds sweetness to the classic chocolate cake and imparts a lovely colour and moistness to the cake.

Try out this super easy recipe and bake a healthy treat for your loved ones !

  • 1 cup whole wheat flour
  • 3 tbsp unsweetened coco powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 cup curd
  • 1/4 cup oil (i have used olive oil)
  • 1 cup grated beetroot
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  1. Preheat the oven at 180 degree Celsius for 10 minutes. Line the cake pan with a parchment paper at the bottom and grease the sides with butter. Sift the whole wheat flour, coco powder, baking soda, baking powder and salt twice in a bowl and keep aside. Our dry ingredients are ready. 

  2. In another bowl take 1 cup curd and add brown sugar to it. Mix well until the sugar dissolves completely. Also peel , wash and grate the beetroots and keep ready.

  3. Add 1/4 cup oil to the curd and sugar mixture and blend well with a beater.

  4. Mix the wet ingredients with the dry ones and fold gently. At the end add the grated beetroot and vanilla extract to the cake batter and mix well. Do not over beat.

  5. Pour the batter to a greased cake pan . Tap the pan gently to release the trapped air. Bake the cake in a preheated oven at 180 degree Celsius for about 25 minutes. Keep a watch after 20 minutes, as temperature may vary from oven to oven.

  6. Insert a toothpick in the center of the cake to check for doneness. if the toothpick is sticky, bake the cake for another 3-5 minutes. Let the cake cool down at room temperature. Flip it and remove the parchment paper.

  7. You may sift some castor sugar over the cake as i did or just have it plane. Enjoy the delicious and moist Beetroot and Chocolate cake as a healthy tea time snacks with your loved ones !!

  Hope you would like to try out this cake for yourself. Do not forget to give me your valuable feedback. 

For more egg-less butter-less cakes and muffin recipes, do check out my posts on