Eggless Chocolate Beetroot Cake {Healthy, Sugar Free}
Try this delicious, moist and healthy eggless chocolate beetroot cake, which is made with whole wheat flour and sweetened with jaggery powder. A very easy to make egg free chocolate cake, which uses pureed beets (no cooking or boiling needed) and yogurt, along with unsweetened cocoa powder.
Ingredients
- 1/4 cup Vegetable oil I have used Avocado Oil here
- 3/4 cup Jaggery Powder
- 3/4 cup Yogurt
- 2 tsp Vanilla Essence
- 1 cup Whole Wheat Flour
- 1/4 cup Cocoa Powder
- 3/4 tsp Baking soda
- 3/4 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Beetroot Puree Check notes below to know how to make it!
Instructions
- Preheat oven to 350 degree F (180 degree Celsius). In a bowl, add oil & jaggery powder, and mix them thoroughly. Add vanilla essence and yogurt and mix again.
- Add beetroot puree and whisk to a smooth mixture.
- Using a sieve, sift whole wheat flour, cocoa powder, baking soda, baking powder and salt, over the wet ingredients mixture.
- Gently fold dry ingredients with the wet ingredients mixture using a spatula. Do not over-mix at this stage.
- Grease a standard loaf pan (8 1/2 x 4 1/2 inches) with some oil and dust with whole wheat flour. Pour batter into greased and dusted loaf pan.
- Bake in the preheated oven for around 45 minutes or till the cake is done (when the inserted toothpick comes out clean).
- Remove the cake from the oven and allow it to cool before slicing and serving.
- Enjoy the soft, delicious and healthy eggless chocolate cake with beetroot. Serve it warm or store it in the refrigerator and use within a week.
Video
Notes
- Here is how to make your own raw beetroot puree at home:
- Wash, peel and chop 1 or 2 medium sized beetroots (I used 1 beetroot).
- Add the chopped beet pieces to a blender with around 1/4 - 1/2 cup of water.
- Blend to a smooth mixture.
- Using a strainer, separate the beetroot puree from the liquid (beet water).
- Use the beetroot puree immediately in the recipe. Alternately, refrigerate it by storing in an airtight glass container for ~2 days. You can also use the liquid (beet water) in some gravies.
- If you don't have jaggery powder, substitute it with equal quantity of coconut palm sugar.
- I have used raw beetroot puree in this recipe (no cooking or boiling needed for beets).
- I got a little more than 1/2 cup of beetroot puree from one medium beetroot.
- For this recipe, I made the beet puree a day in advance and refrigerated it in a glass container.
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!