Chocolate beet cake

Chocolate beet cupcake

Yes! You heard it right. . . . .  And you cannot taste beet at all.

I have always encouraged Avvi to know what he is eating and enjoy the natural taste of fruits and vegetables. But, beet root is one of those vegetable which Avvi doesn’t eat easily so I try and sneak it in some form. I have been thinking to make this cake for a long time now but . . (Ah! life has so many ‘buts’) . . . . . suddenly last Sunday he insisted that he wanted to bake and his energy was so contagious that I quickly checked my ever growing “recipes to try” folder and decide on this one. Chocolate is his preferred flavour, so it did put a smile on his face.

This is a fudgy cake and would taste great with some vanilla ice-cream.

Chocolate beet cupcake

Ingredients

3/4 cup beet (boiled with skin and then grated)

Dry Ingredients

1 cup whole wheat flour (I used organic flour)

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

Wet Ingredients

1 cup plain thick curd

3/4 cup powdered organic jaggery

1/4 cup neutral oil (I used Rice bran oil)

1 tsp vanilla extract

Sieve the dry ingredients couple of times.

Mix all the wet ingredients till the jiggery dissolves completely.

Combine dry ingredients with wet gently to form a homogenous batter.

Add grated beet to the batter and fold gently.

Fill the cupcake liners till 3/4th full and place it in the oven. Bake at 170 degree centigrade for 25-30 mins till the skewer inserted in the middle comes out clean. Mine took 28 mins and I got 13 medium sized cupcakes.

Remove from the oven and place the cupcakes on wire rack to cool completely. I frosted these with some homemade Nutella and sprinkled chocochips on the top.

Note : This is a fudgy cake and does not rise much.

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2 thoughts on “Chocolate beet cake

  1. Pingback: Homemade Nutella | Glimpse of an Indian vegetarian kitchen.

  2. Pingback: Fresh Fig Brownie | Glimpse of an Indian vegetarian kitchen.

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