Eggless chocolate beetroot cake
A recent healthy baking experiment that turned out good - it has wholewheat, jaggery and beetroot. No maida, no white sugar, no butter and no eggs. It came out soft and moist. My 5 year old and I loved it but my hubby did not, as he is not a fan of wheat-based cakes. He has been asking begging me to make a 100% maida based cake which I've been politely declining saying it's against my principles ;-)
It's all a matter of perceptions and past experiences that decide our food choices. Wheat based cakes are dense, you'll develop a liking for it, if you can "tune" your mind to believe that this is good for your health. Young children, on the other hand are much more open and they don't have biases/past experiences to map the taste/texture. So it is easier to make them eat healthy foods, as compared to adults :-)
Enough of the gyaan - let's get to this easy recipe!
Eggless chocolate beetroot cake
A recent healthy baking experiment that turned out good - it has wholewheat, jaggery and beetroot. No maida, no white sugar, no butter and no eggs. It came out soft and moist. My 5 year old and I loved it but my hubby did not, as he is not a fan of wheat-based cakes. He has been asking begging me to make a 100% maida based cake which I've been politely declining saying it's against my principles ;-)
It's all a matter of perceptions and past experiences that decide our food choices. Wheat based cakes are dense, you'll develop a liking for it, if you can "tune" your mind to believe that this is good for your health. Young children, on the other hand are much more open and they don't have biases/past experiences to map the taste/texture. So it is easier to make them eat healthy foods, as compared to adults :-)
Enough of the gyaan - let's get to this easy recipe!
Open in Cookpad AppSteps
- 1
Wash and peel the beetroots. Slice them into thin round pieces and place them in a bowl with 2-3 tbsp of water
- 2
In a pressure pan, place the bowl with beetroot slices and pressure cook for 3 whistles
- 3
Once the steam is released, allow to cool completely and grind to a smooth paste
- 4
Meanwhile, pre-heat the oven at 170C
- 5
Sift together wholewheat flour, baking powder, baking soda and cocoa powder. Sift for 4-5 times
- 6
Melt jaggery in water till jaggery dissolves. Set it aside to cool.
- 7
In a mixing bowl, whisk together curd and oil
- 8
Then add jaggery water and vanilla essence. Whisk nicely
- 9
Add the beetroot puree and mix well
- 10
Add the dry sifted ingredients slowly and mix the batter gently
- 11
Grease an 8" round pan with little oil and dust with a tsp of wheat flour
- 12
Add the cake batter to the greased pan. Tap it 3-4 times to remove any air blocks
- 13
Bake at 170C for 30 min
- 14
Test with a knife/tooth pick and ensure it comes out clean
- 15
Let it cool completely before you slice them up
- 16
Enjoy a slice guilt-free, with a steaming cup of coffee/tea :-)
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