After baking a bread loaf with nutritious and colourful beetroot, I planned to bake a cake with it as I was still having one beet in refrigrator. I like beetroot mainly due to its red colour. If you want to bake a red velvet cake, instead of using artificial colour, use beetroot puree. I have added cocoa powder here so the cake has the colour of cocoa. You can replace cocoa powder by cornflour. And the cake will have a lovely red colour.
One more thing before I share the recipe,try to include rainbow of fruits and veggies in your diet.The different colours make them all the more nutritious, full of vitamins,minerals, antioxidants and phytochemicals.
This is one super healthy cake as I have used jaggery powder to sweeten it. You can add any other type of sugar too. Adjust the quantity according to your taste. I have used half butter and half oil. You can use either all butter or all oil. Butter makes the cake more flavourful while oil keeps it moist.
I have taken one big beetroot of about 100 g. It was peeled, chopped, boiled and pureed it in a grinder.
Whole Grain Beetroot Cake
- 1 cup Whole wheat flour
- 1.5 tbsp Cocoa powder
- 3/4 cup Jaggery powder
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 pinch Salt
- 2 tbsp Butter
- 2 tbsp Any neutral oil
- 3/4 cup Beetroot puree
- 1/2 cup Milk
- 1 tsp Vanilla extract
- 1 tsp Apple cider vinegar
- a few Cashews to garnish
- 1 tsp Icing sugar
- Peel, chop and boil the beetroot and allow it to cool. Puree it in a grinder.
- Grease a 6" round tin with oil and line the bottom with parchment paper. Preheat the oven at 180 C for 10 minutes.
- Sift wheat flour, cocoa powder, baking powder, baking soda and salt at 3-4 times.
- Take butter and oil in a big bowl. Dissolve jaggery in it with the help of a hand whisk.
- Add beet puree to butter jaggery mix and stir until the mixture becomes smooth.
- Add pureed beets and vanilla extract. Whisk to mix it nicely.
- Now fold dry ingredients to wet ingredients in 2-3 parts gently.
- Add milk and mix again. Don't overmix.
- In the end, when you are about to pour the batter to the pan, add the apple cider vinegar and mix gently.
- Pour the batter in the prepared tin and tap it on the surface 2-3 times just to make sure there are no air bubbles trapped.
- Garnish it with nuts of your choice.
- Bake the cake at 165-170 C for 25 to 30 minutes. The centre of the cake springs back when poked or use a toothpick to check if its done
- Cool the tin for five minutes before taking out the cake.
- Cut the cake when it has cooled down completely. Sprinkle icing sugar before the cake is cut.