How To Make Eggless Chocolate & Beetroot Blitz & Bake Cake
Indulge in this rich and moist chocolate cake infused with the natural sweetness of beetroot.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup beetroot puree
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the sugar, vegetable oil, beetroot puree, milk, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories : 250kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugar : 18g
- Protein : 4g
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