Last weekend, when my husband said he was in a mood to eat some cake, all I had in the fridge were a couple of beetroots! So I concocted an eggless cake recipe that involved beetroot and here it is! To my surprise, the cake tasted really great! I decided to add some cocoa powder to balance the overpowering taste of beetroot. I was a little skeptical how the cake would turn out. But the cocoa powder did the trick in balancing flavors and the resulting cake only mildly tasted of beet!
Beetroot is an acquired taste and I know many people, especially kids, who are turned off by the color and smell of beetroot. This cake is a great way to sneak beetroot into their diet. Like greens, beetroot is one of the healthiest vegetables around and including it in our everyday diet definitely has its advantages ranging from providing a wealth of vitamins/minerals to improved blood flow.
Eggless Beetroot Cake Recipe
(makes one 8″ round cake)
Preparation time: 10 minutes
Cooking time: 30 minutes
1/2 cup + 1 tbsp pureed raw beetroot*
1/4 cup or 1/2 stick butter
1/2 cup yogurt
1 tbsp lemon juice
1 tbsp white of cider vinegar
1/2 tbsp vanilla extract
1 cup all-purpose flour (I used 1/2 cup all purpose flour + 1/2 cup wheat flour)
1/2 cup + 2 tbsp sugar
2 tbsp unsweetened cocoa powder
A pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp icing sugar (optional)
Grease and line an 8″ round baking pan with parchment paper. Preheat oven to 325 F.
In a large bowl, whisk butter and yogurt until they are mixed well. Add sugar and whisk again until frothy. Add beetroot puree, vanilla extract, lemon juice, and vinegar and whisk well. Through a sieve, add flour, cocoa powder, baking powder, baking soda, and salt. Keep mixing gently until the mixture is uniform without lumps.
Transfer this cake batter onto the greased baking pan and bake in a preheated oven at 325 F for about 30 minutes or until a skewer comes out clean.
After the cake cools, garnish with icing sugar. Serve with tea/coffee or with vanilla ice cream, chocolate syrup and some roasted nuts.
* To obtain a smooth puree, the beetroot needed to be finely chopped/grated before going into the blender.