Name: Whole Wheat Beet Chocolate Cake (Egg less) recipe by Namita Tiwari at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 and 1/4 cup whole wheat flour; 1 cup muscovado sugar; 1 cup buttermilk; ½ cup boiled peeled and pureed beets; 1/4 cup cocoa powder; 1/4 cup butter; ¾ teaspoon baking soda; ½ teaspoon baking powder; 1/4 teaspoon salt

ABOUT Whole Wheat Beet Chocolate Cake (Egg less) RECIPE

Moist and fudgy, it is a delicious cake, almost guilt free.

Ingredients Serving: 4

1 and 1/4 cup whole wheat flour
1 cup muscovado sugar
1 cup buttermilk
½ cup boiled peeled and pureed beets
1/4 cup cocoa powder
1/4 cup butter
¾ teaspoon baking soda
½ teaspoon baking powder
1/4 teaspoon salt

Instructions

Preheat the oven to 180 degrees C. Grease, dust and line one 8 inch round cake pan.
Whisk together whole wheat flour, cocoa powder (pass cocoa powder through a strainer to remove lumps), baking soda, baking powder and salt.
Beat butter and sugar till light and fluffy. Add buttermilk and pureed beets. Mix well.
Add dry ingredients to wet ingredients. Mix gently. Do not over mix.
Pour the batter in the prepared cake tin. Bake for 25 to 30 minutes or till the top turns brown and a toothpick inserted in the center comes out clean.
Remove from cake tin after 10 minutes. Run a knife along the edges and remove the cake. Cool in the rack. Slice next day.

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