Chocolate beetroot cake is a super-moist fluffy eggless chocolate cake using wheat flour and a secret ingredient; pureed beetroots, to make it unbelievably moist!!! Serve it with ice cream, top with icing or ganache or just sprinkle with icing sugar (totally optional) and enjoy this healthy treat guilt free!!
It had been a long time since I had made chocolate cake!!! Ever since my children have flown the coop, chocolate desserts are a rarity in our house.
Today, I saw some beetroots (a powerhouse of nutrients; low fat, full of vitamins, minerals, antioxidants, fiber etc.) lying in my refrigerator and decided to treat me and my family to a healthy chocolate cake with wheat flour and healthy beets in it!! Totally guilt-free snack isn’t it?
Baking is therapeutic to me. I love the whole process of choosing a recipe, putting together the ingredients, mixing and watching it bake in the oven with the whole house filled with the aroma of vanilla, chocolate or cinnamon, depending upon what is in the oven!!!
I have always made chocolate cake for years, as my children love it (miss sharing this cake with them)!! Today, I decided to tweak my eggless chocolate cake recipe (which I usually make only with whole wheat flour) a little, to make it healthier by adding beetroot puree in it!
I reduced the sugar from 1 cup to 3/4 cup (as beets have some sugar in them) and we love our desserts a little less sweet.
The result was amazing!!! Beets gave it a super moist texture and with whole wheat in it and no eggs, it was a guilt-free treat for me and my family.
The original recipe called for water and vinegar; I decided to use milk instead and made sour milk with it. Sour milk makes any cake more moist and super fluffy!!! For a vegan option, you may use water instead.
Once it was baked, I could not wait for it to cool, click pictures (well, I need to show you how it came out, right?) and then take a bite of it!!
You can even make it into cupcakes; just bake for about 15 to 20 minutes. Do try this amazing healthy chocolate cake and let me know in the comments section or on my facebook page.
UPDATED APRIL 22, 2020:
Like before, a couple of beets were losing their freshness and before it became useless to consume (no wastage in my kitchen!), I decided to make another batch of my much in demand in our family "Chocolate Beetroot Cake".
This time, wanted to make it in a loaf pan (9 x 5 x 3 inch pan). Another experiment I wanted to try was to reduce sugar even more! So I used only 1/2 cup sugar instead of 3/4 cup.
To compensate for the loss of sweetness that sugar adds, I amped up the amount of pureed beets to 3/4 cup from 1/2 cup.
Rest of the recipe is the same. Just mix as directed, pour into greased and floured or lined loaf pan and bake for 45 to 50 minutes (loaf pans take a longer time) until toothpick comes out clean. That is it!
One bite of this and I was so glad I reduced the refined sugar and added more healthy beets!
Make it in a round pan, loaf pan or even in muffin pans, you are going to love this eggless, healthy (with whole wheat flour and beets) chocolate cake! I know my family loves it and cannot wait to make some more when this Covid 19 virus lockdown ends to share with other family around here.
Enjoy foodie friends and Happy Baking!
Other eggless healthy bakes you can try are:
Now, do check out how I made this cake:
Super-moist fluffy eggless chocolate cake using wheat flour and a secret ingredient; pureed beetroots, to make it unbelievably moist!!!
Ingredients
- 1 cup = 250 ml measurement
- 1 ½ cups whole wheat flour/atta
- ¾ cup sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of salt
- 1 cup milk
- 1 tablespoon white vinegar
- ½ cup beetroot puree
- 5 tablespoons oil
- 1 teaspoon vanilla essence/extract
- Icing sugar for garnishing (optional)
Instructions
- First prepare beetroot puree; I have pressure cooked half a large beetroot well, peeled and pureed in a blender jar to a fine puree.
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
- Prepare a 9-inch round baking pan; grease and flour or line with aluminum foil and grease and flour. Keep aside.
- PREPARING THE DRY MIXTURE:
- In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder and salt well with a fork, spoon or whisk. Keep aside
- In a small bowl, mix 1 cup of milk and 1 tablespoon of vinegar with a spoon and keep aside for 3 to 5 minutes. It will curdle to form a buttermilk-like mixture called sour milk.
- To the sour milk, add beetroot puree, oil and vanilla essence. Mix well with a whisk or spoon.
- Now, pour the wet mixture into the dry mixture and mix with a spoon or spatula till well mixed. Do not over mix; this assures a light and fluffy cake.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove and let cool in pan for about 5 minutes.
- After 5 minutes, remove from pan and place on cooling rack to cool completely.
- Serve moist, fluffy, healthy beetroot chocolate cake as such, sprinkled with icing sugar or with a chocolate ganache or icing or as a scrumptious dessert with ice cream!!!
Notes
You can substitute all-purpose flour instead of whole wheat flour.
For a totally vegan version, omit the milk and use only water instead.
For additional flavor, you can mix in chocolate chips or nuts in the cake.
You can make cupcakes instead; just reduce the baking time to 15 to 20 minutes.
To make it in a loaf pan (9 x 5 x 3 inch pan), bake for 45 to 50 minutes or until toothpick comes out clean.
To reduce the amount of refined sugar, decrease sugar to 1/2 cup and increase beet puree to 3/4 cup and proceed; beets compensate for all the natural sweetness.
You can make this cake without beetroot too; just increase the sugar to 1 cup and omit the baking powder; rest of the procedure is the same
Step-by-step method:
- First prepare beetroot puree; I have pressure cooked half a large beetroot well, peeled and pureed in a blender jar to a fine puree. You should have 1/2 cup puree.
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
- Prepare a 9-inch round baking pan; grease and flour or line with aluminum foil and grease and flour. Keep aside.
PREPARING THE DRY INGREDIENTS:
- In a large bowl, add the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Mix well with a fork, spoon or whisk. Keep aside.
PREPARING THE WET INGREDIENTS:
- In a small bowl, mix 1 cup of milk and 1 tablespoon of vinegar with a spoon and keep aside for 3 to 5 minutes. It will curdle to form a buttermilk-like mixture called sour milk.
- To the sour milk, add beetroot puree, oil and vanilla essence.
- Mix well with a whisk or spoon to a beautiful colored mixture (all natural, no artificial colors!!).
- Now, pour the wet mixture into the dry mixture.
- Mix with a spoon or spatula till well mixed. Do not over mix; this assures a light and fluffy cake.
- Pour into the prepared pan and smoothen the top.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove and let cool in pan for about 5 minutes.
- After 5 minutes, remove from pan and place on cooling rack to cool completely.
- Serve moist, fluffy, healthy beetroot chocolate cake as such (for a low sugar treat) or sprinkled with icing sugar.
- You can even serve it with a chocolate ganache/icing or as a scrumptious dessert with ice cream!!!
TO MAKE IN LOAF PAN:
- Grease and flour or line a 9 x 5 x 3 inch pan.
- If you want to reduce the refined sugar like I did, decrease sugar to 1/2 cup and increase beet puree to 3/4 cup or use the above measurements.
- Rest of the recipe is the same.
- Pour batter into prepared loaf pan.
- Bake at 350 F or 180 C for 45 to 50 minutes.
Enjoy!!!
I am sharing this with : FiestaFriday | FoodieFriDIY.
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I tried out this delicious cake Vanitha - it was so easy to make and most importantly, very healthy, moist and superbly soft. Thanks a ton for this innovative recipe!!
Thanks so much dear Pappu.
Glad you loved it!
Can you believe, my mother never, never used to like chocolate but when I gave this cake to her saying it is beetroot cake, she tried it (a few years back) and since then (at the age of 88!), she is a huge chocolate lover!
So happy and thanks dear for stopping by and sharing your appreciation and thoughts. Means a lot!
Can I increase the quantity of beet puree to one cup and omit the oil altogether? Also, can pumpkin puree be substituted for beet?
I have not tired omitting oil in any cakes so far so I would not be able to help you in this dear. Most cakes need oil or butter and here beet puree adds sweetness and moisture.
Also you can try using pumpkin puree instead of beet puree; I have not made any cake with pumpkin puree so far so I am not in a position to guide you on that 🙂
Do let me know how it turned out if you do try and thank you again for stopping by. I really appreciate it.
Thank you so much for the reply! I'll be trying the oilless version soon, will keep you posted on how it turns out 🙂
Most welcome dear 🙂 Eagerly waiting to see your oil free version...would be wonderful to make one for myself too 🙂
Healthy n delicious cake
Thanks so much dear Madhu 🙂
I tried the cake last week, really it was a tasty, soft cake.we all finished the cake within 2 days.
This version is truly innovative n healthy ..
Thanks so much dear Sangeeta 🙂
Can I use jaggery instead sugar
I have not tried with jaggery so far, so I cannot help you with that dear. Do let me know if you do and how it turned out 🙂
Can I use beetroot powder instead of puree? If so, how much would the quantity be?
I have not used beetroot powder until now, so I am sorry I cannot help you with this 🙂 Do try beetroot puree, it gives a nice moist texture to the cake.
Can I increase the quantity of beet puree to one cup and omit the oil altogether? Also, can pumpkin puree be substituted for beet?
Can I use a brown sugar instead of white one??
Sure, you can definitely use brown sugar!!! Please let me know how it turned out....