Beetroot Cocoa Cake
While beetroot can be an acquired taste, it’s not the same case with the cake. The combination of cocoa powder with grated beetroot gives a sweet chocolate taste. I added vegetable oil instead of butter and the texture turned out spongy with delicate crumbs. We absolutely loved the cake! You can even use the same batter to prepare cupcakes.
Ingredients for the Cake batter
EggWhite Sugar Vegetable OilYogurtLemon JuiceBeetrootsFlourBaking Powder and Baking SodaSaltCocoa Powder Hot water
TIP: Everytime you add cocoa powder to a cake batter, add a little amount of hot water to the batter. It keep the texture of the cake moist and soft.
Baking the cake without Eggs
If you want to avoid eggs, then replace it with some apple sauce or more yogurt to the batter to get the right consistency.
EASY One Bowl Beetroot Cake
Several years back, I learnt a basic cake batter ratio from my Mom and I have been following that for most of my cake recipes you see here. I baked my first beetroot cake about 5 years back. I followed my Mom’s basic cake recipe and added some beetroot plus cocoa to it. After impatiently waiting for 40 minutes, the cake not only turned out moist and so delicious. KEY NOTE is not to boil or roast the beetroot. Add grated raw beetroots. The recipe is super easy and one bowl is all you need to mix everything.
I am more of a no-frosting-cake kind of person. I love tea cakes and this particular beetroot cake calls for no frosting. Tastes amazing just on it’s own. But my son considers cake without frosting plain boring sweet bread. Oh well! So I made a simple mascarpone vanilla frosting which was not overly sweet. Because it’s Christmas season, I have to create my winter wonderland.
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