I know, reading a beetroot cake may not sound very promising. I wouldn’t complain much on that since making one was also equally a questionable challenge to me regarding its taste and the final outcome. After all, being an ardent cake lover and a baking fanatic I would not want to commit the heinous mistake of ruining a cake and shift to partial depression.
The idea for this beetroot cake came upon me not by chance but by endless research and browsing of cake baking theories that pacify me so well. 🙂 I came across a couple of articles or say recipes that read using beetroot for the pure red velvet cakes which is certainly on my to-do list. But honestly I have not yet been able to master making the white vanilla vegan frosting as yet and a red velvet cake seems incomplete unless it is well dressed in white so this is what I ultimately baked and it was a surprise hit for all those who never even knew the secret that went into it. 🙂
My Ingredient list:
For the cake
- 1 1/2 cups of refined flour
- 1 cup of boiled and pureed beetroots, that would be 2-3 beetroots.
- 2 tbsp. of cocoa powder
- 1 tsp of baking powder
- 1 tsp baking soda
- 1 cup of sugar
- 2 tsp of vinegar
- 1/2 cup of water
- 1/2 cup of any vegetable oil
Once the flour, baking powder and cocoa powder have been sieved well, add the sugar, oil and the beetroot puree and mix well into a smooth batter. Adjust the consistency of the batter by adding the water little by little instead of milk. I bet you need not worry about the outcome. 🙂
The batter at this point will appear in a fantastic pink color but once baked, you may end up in a surprise.
As a practice I dissolve the vinegar and the soda in the end and add it to the mixture so as to make best use of the fizz that generates as it helps to add a good amount of air to my cake batter that gives it a lovely rise.
Now all that you need is a pre heated oven at 180 degrees and a greased pan to enjoy the excitement of baking.
Pour the batter in the greased pan and hold your patience tight as the cake is now set to bake in your awaited oven for the next 30 minutes. Once the wait time is over, insert the toothpick tester and check until it comes out clean and neat. Allow this wonderful cake to cool down until you are ready to frost it or devour it like a sponge cake.
For the chocolate frosting:
I use the dark chocolate brick (my favourite) as the best way to frost my cakes. I find it simple to melt the brick over the double boiler and adding some chocolate or plain soy milk helps me attain the desired consistency in order to frost my cake.
Now cut the cooled cake in two equal halves so as to spread the chocolate mixture in between and sandwich the cake. This actually is the first part of the moment of the truth because you will be surprised to note how beautifully the cake has baked and the beetroots have added moisture and a lovely reddish brown colour to this dessert and you would know for sure that the finally dressing for this cake is something you would not want to wait for long. 🙂
Once your cake is frosted, it is surely time to break the sweet fast and indulge in this yummy, moist and guilt free cake.
Well I am certain you may think about the role of the beetroots here but I am also certain that you would agree that food and baking is all about innovation and loving the innovation. Beetroots are not only healthy, but come with their own natural mild sweetness and nutrients and can be a great way to encourage healthy dessert indulgence for kids and also for the grown ups and what better can it get when the slice on your plate is guilt free, healthy and deliciously vegan. 🙂
I hope you enjoy giving this a try as much as I enjoyed baking it and penning it down. 🙂