This Eggless Chocolate Beetroot Cake is not your regular chocolate cake. The addition of beetroot makes it soooo moist and the best part is you do not need to cook your beets beforehand!!!
Eggless Chocolate Beetroot Cake is essentially a chocolate cake recipe but with the addition of pureed beets to it. The addition of beets makes the cake really moist and I promise you the taste of beets is not evident at all.
And that is exactly why you should try this recipe.
Why you must try this recipe
- This is a delicious, moist, tender dark chocolate cake that incorporates beets in such a way that even the most faddy eater wonβt be able to detect it.
- Has the perfect balance of sweetness to it. Serve it on its own as a tea cake or with frosting of choice for a special occasion.
- You do not have to spend time to grate the beets or cook it beforehand. The recipe calls for raw beets so cut it into chunks and puree it.. easy right!!
- So I promise I won't ruin your experience of eating a chocolate cake. Beets are naturally sweet, and despite their distinctive flavour, they pair really well with chocolate and that is why they're practically undetectable in this recipe.
- Apart from lending a wonderful moisture to the batter that isnβt heavy or oily, beets also packs in some Vitamin C, iron and potassium. So instead of treating your kids to plain chocolate cake give them this hidden vegetable cake.
Ingredients:
- Buttermilk: Buttermilk not only is an egg substitute but also adds a great flavour to your chocolate cake base. You can use store bought here or make your own by combining milk and vinegar which is what I have done in this recipe.
- Beetroot Puree: You do not need to cook the beets or grate it. Just cut into chunks and puree it in your food processor. Do not add too much water while pureeing
Step by Step Instructions
Let us start by preparing our own Buttermilk at home. To your warm milk add in a tsp of vinegar. Mix and allow to stand for 5 mins. Set aside.
In a separate mixing bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Give a gentle mix and let it sit aside (image 1)p.
On to a separate mixing bowl, whisk together oil, beetroot puree and sugar until homogenous. You do not want to dissolve the sugar or anything like that simply mix until combined.
Now all we have to do is form the cake batter by alternating between the dry ingredients and our homemade buttermilk. Always remember to start and end with the dry ingredients.
Add a third of the dry ingredients, give a quick mix and when you could still see some bits of flour left out that is when you add half of the prepared buttermilk. this would ensure that you do not overmix the batter at any stage.
This is the stage where you can also add nuts to your batter if you prefer. Pecans and Walnuts goes really well with this cake.
Mix until you get a cake batter like consistency. then pour in the prepared cake tin. I am making a chocolate beetroot loaf cake today so I am adding it to a loaf pan.
Then bake in the prepared oven of 180Β°C for 45 to 55 mins or until a skewer inseted in the centre comes out clean.
Allow it to stand in the pan itself for 3 to 4 mins and then invert on a wire rack to cool completely before slicing and enjoying this beautiful eggless chocolate beetroot cake.
Storage Instructions (Shelf Life):
Once cooled, you can cut the cake into slices and store it in an air tight container for 2 to 3 days on your counter-top or up to 5 days in the refrigerator.
Can I freeze this cake?
Yes absolutely. My recommendation for the same would be to wrap each individual slices in aluminium foil, place in a ziplock bag and then freeze.
That way whenever you need it, you can take out the required number of slices and warm it in the microwave for few seconds before enjoying.
Baker's Tips:
- This recipe is perfect for a regular loaf tin. 8x4 inch cake tin or 9x5 inch cake tin works best.
- Do not add too much water while pureeing the beetroot. Try to use the weight measurements to be accurate.
- Always alternate the dry and wet ingredients while mixing the cake batter starting and ending with dry ingredients. Watch the video to understand the right way of mixing the batter.
- If you are using nuts, then coat the nuts with some measured out flour and then add to the batter. That way the nuts won't sink to the base of the cake while baking.
- You can use the same recipe to make chocolate beetroot cupcakes too.
- Needless to say common baking tips like preheating your oven before baking and dusting and lining the cake tin with parchment paper applies to this recipe as well.
Recipe FAQ's
Technically Yes you can. But I would not recommend it. That is because as you beetroot has an earthy taste to it and chocolate helps masks it. The earthy after effects can sometimes make the cake taste unpleasant.
Yes, this recipe can easily act as a base for layered cakes. The recipe would make 2, 8 inch cake layers. Chocolate beet cake with ganache is the ultimate combination. That being said you can also use cream cheese frosting or simple chocolate whipped cream frosting too.
No this is a raw beetroot chocolate cake recipe. So you do not have to cook it, simply puree it.
Simply substitute the milk in this recipe with any nut based milk to make it dairy free or simply for vegan chocolate beetroot cake recipe.
Ok let me be honest here. The cake doesn't get the taste of beetroot straight away but the flavours do develop over time so if you are tasting it the next day you might feel a little beetroot note. That being said if you offered the cake to someone without telling them about beets, they would never guess it.
Related Recipes:
- Flourless Zucchini Chocolate Muffins - another hidden vegetable recipe.
- Savoury Vegetable Cake
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Chocolate Beetroot Cake
Ingredients
- 3/4 cup (180 gms) Milk
- 2 tsp Vinegar
- 1.5 cups (180 gms) Flour
- 1/4 cup Cocoa powder
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Oil
- 1/2 cup (115 g)Beetroot Puree
- 3/4 cup (150 g) Sugar
- 1 tsp Vanila essence
- 1/2 cup Pecans or Walnuts, chopped (optional)
Instructions
- Start by dusting and lining your cake pan and also preheat your oven to 180Β°C
- To the warm milk add the vinegar. Mix and allow it to stand for 5 mins. This is how you prepare buttermilk at home.
- In the meantime, onto a bowl sieve the dry ingredients - Flour, Cocoa powder, baking soda, baking powder and salt. Set aside. (image 1)
- In a separate mixing bowl, combine together oil, beetroot puree and sugar until homogenous. (image 2-3)
- Start alternating between the dry ingredients and the buttermilk. Add 1/3 of the sieved dry ingredients to the mixing bowl. Mix. Add half of the buttermilk and mix again. Add another 1/3 of the dry ingredients, then the buttermilk and finally the leftover flour mixture. So you start with dry and end with dry ingredients. This is the stage to add nuts if you are using. (image 4-5)
- Mix to get a cake batter like consistency and then transfer to the prepared cake pan.(image 6)
- Bake in the preheated oven of 180Β°C for 45 to 55 mins or until a skewer inserted in the centre comes out clean.
- Allow it to cool in the pan for 5 mins then transfer to a wire rack to cool completely before slicing. Feel free to dust the top with cocoa powder or icing sugar or even top it with ganache before serving.
Video
Notes
- This recipe is perfect for a regular loaf tin. 8x4 inch cake tin or 9x5 inch cake tin works best. Or you can also bake it in a 8 inch round tin.Β
- Do not add too much water while pureeing the beetroot. Try to use the weight measurements to be accurate.
- Always alternate the dry and wet ingredients while mixing the cake batter starting and ending with dry ingredients. Watch the video to understand the right way of mixing the batter.
- If you are using nuts, then coat the nuts with some measured out flour and then add to the batter. That way the nuts won't sink to the base of the cake while baking.
- You can use the same recipe to make chocolate beetroot cupcakes too. And also layered cakes.Β
- Needless to say common baking tips like preheating your oven before baking and dusting and lining the cake tin with parchment paper applies to this recipe as well.
Nutrition
Please note: The recipe was first published on JUN 21, 2015. Now updated on Aug 11, 2021 with better pictures, step by step tutorial, tips and Recipe FAQ's section and also changed the recipe to eggless version.
Manali @ CookWithManali says
We are so dependent on technology isn't it?!! But it's good to take a break π and totally get this..I went crazy thinking how will I survive without baking for a month in India. So as soon as I reached I purchased an oven...haha..actually mom dad and in-laws were like you just buy it because we know you won't be able to survive! and then I baked so much for that 1 month, it was amazing! but even then I missed by oven in US, nothing like the kitchen and oven you are used to! The cake looks yummy , great idea to include beet! Enjoy your vacation and don't stress much..it can wait π
Sushma Balasubramanian says
Very true Manali.. I have buttered my husband into buying me an oven here.. Cross fingered.. π
But yes of course I miss my KITCHEN.. nothing like it..
Anu-My Ginger Garlic Kitchen says
You mean, you actually went to cyber cafe just to update a blog post β WOW!!! Thatβs so sweet of you! π
Lovely looking delicious loaf, and loved the fact that you added beetroot to it! π Enjoy your stay!
Sushma Balasubramanian says
Hehe.. Yes Anu but luckily now I have made arrangements for Wi-fi connection at home..
And glad that you liked it.. Thank you.. π
Love Served Daily says
Delightful
Sushma Balasubramanian says
Thank you Ritu.. π
Freda @ Aromatic essence says
The cake looks wonderful π I can feel your plight , when I was in Goa , I stayed without my cell phone n Internet for 2 weeks , oh my it was difficult !! But I guess it's good to be free from technology for some time π hope u are having a good break π