Yes I did it! Beetroots in a cake? Oh yeshhhhhhhhh!!!
This may sound strange but trust me, the outcome was just phenomenal. No sentiments at all ~ ~ ~ just join me as we go through the easiest way of throwing some healthy and nutritious beetroots into those baking ingredients to yield a yummy eggless beetroot cake.
With beetroots and other main baking ingredients, I absolutely made this colourful-looking and delicious eggless cake.
Guess what? Even my hubby that dislikes beetroots loved this cute-looking and mouthwatering cake :D
Okay, before we move further, here is a quick heads up on what beetroot is all about ~ beetroot, which is also known as the red beet, garden beet or table beet is the taproot of the beet plant. It belongs to the family of Beta vulgaris and is planted mainly for its edible leaves and taproots. Beetroots are used for both culinary and medicinal purposes and can be consumed raw, cooked, pickled, steamed or roasted.
Here is a quick video on the recipe!!!
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For culinary purposes, beetroots are used for preparing assorted dishes such as beetroot salad, beetroot fried rice, poached pear with beets, beetroot smoothie, beetroot juice, beet soup and beetroot muffins to list but a few. The green edible beet leaves can be used as vegetables for preparing assorted dishes and they can be boiled or steamed and taste similar to spinach.
Nutritionally, beetroot is an excellent source of dietary fiber, folate (B9), carbohydrates, protein, sugars, pantothenic acid (B5), vitamin A, potassium, zinc, vitamin B6, niacin (B3), thiamine (B1), riboflavin (B2), vitamin C, manganese, calcium, iron, sodium, magnesium and phosphorus. This suggests why this root vegetable is highly essential to our health.
Right ~ Enough of the long story on beetroots now!
Lets have a look at some of the ingredients that are about to dive into the baking pan;
- Cooked beets
- Vanilla extract
- Milk
- Brown sugar
- Vegetable oil
- Baking powder
- Salt
- Self-raising flour
- 0% fat natural yogurt
I am happy to announce that these ingredients never disappointed! They paired up brilliantly well to yield a pan of yummilicious eggless beetroot cake. This cake is just everything you can think of about a root-veggie cake. I am a complete cake fan and I love baking up some nice stuffs especially the easy ones that can turn into a quick breakfast, which is the most precious part of the day.
Relaxing over a cup of tea with some slices of gorgeously-baked cake can't kick-start you for the day any much better than this. Honestly, I dislike running around in the morning like a headless chicken popping some bits and pieces of breakfast down through my oesophagus as I walk out the door for work - - - Sincerely, this doesn't cut it for me at all and to avoid this, I try as much as possible to get some stuffs like, snacks, cakes, muffins or breads in the fridge. This helps quite a lot especially on those days I want to pack a quick lunch for Iyke. All I just have to do is bring out the one I need to use from the fridge and I am good to go :D Makes life so easy!
I am just getting ready for this week because it is going to be a busy one for me so I decided it was time to bake. Sometimes I bake something sweet and grandeur however, this time around I decided to go for something that is a lot more on the healthier side. This prompted me to bake up this healthy eggless cake and I am quite happy I did. Even though I am a first timer on this but I can confidently say that I loved every bit of it and I look forward to making more of this cake in the future. I really liked how the cake turned out very colourful, moist, soft and packed with aromatic flavours. The cake is so tempting to taste, hearty and most importantly, a perfect treat to start off the morning.
This cake isn't that sweet because I added only a little bit of sugar but if you are searching for something a lot more sweeter, then I would recommend you add more sugar than indicated in this recipe. Apart from the dairy topping cream that tasted a lot more sweeter, I always prefer the sugar to be on the low side but the ball is totally in your court to experiment and do what you like and what suits your taste-bud. Just experiment with the recipe and make it your own ~ who knows whether you will come up with a better option but if you do, please don't hesitate to share with us in the comment section. Personally, I think this is the fun of baking and we all are here to share and grow knowledge with each other.
Baking this cake is pretty easy, all you need to do is sieve the flour into a bowl, slice one of the beetroots and set aside then blend the remaining beetroots with the other ingredients except the Milbona dairy cream, mix the blended mixture with the flour to form a soft batter, pour the mixture into a greased pan, decorate with the sliced beets then pop into the oven.
Just as simple as that and I don't think it can be any simpler than this.
This was an interesting cake to bake ~ the cake batter was beety, fluffy, light and flavourful.... While the cake was still baking off in the oven, the beets scented the whole kitchen with an heavenly fragrance that captivated everybody around. The moment the cake was out of the oven, I was tempted to start devouring it without even waiting for it to cool off and even take some shots :D but thank goodness that my sense of control is still working in full force...
Long story cut short - just go ahead and give this recipe a try and no doubt you will enjoy the cake much as I did.
Ciao from Blessing :D
Ingredients:
- 6 medium cooked beets
- 1 teaspoon vanilla extract
- ½ glass milk
- 1 teaspoon brown sugar
- 100ml vegetable oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 400g self-raising flour
- 4 tablespoons 0% fat natural yogurt
- 100ml Milbona UHT real dairy cream
Instructions:
- Preheat oven to 200°C and grease the baking pan.
- Roundly slice one of the beets and set aside.
- Cut the remaining beets into small pieces then add in a blender, add sugar, vanilla extract, milk, baking powder, salt and yogurt then blend until smooth.
- Pour the blended mixture into the flour then mix but don't over mix.
- Pour the cake batter into the greased pan and decorate the surface with the sliced beets.
- Bake in the preheated oven until a toothpick pierced into the middle of the cake comes out clean.
- Bring out the beetroot cake from the oven, transfer to a cooling rack and allow to cool down.
- Cut off the surface of the cake, spray the Milbona UHT real dairy cream over the cake then serve.
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