Eggless whole wheat beetroot cake - A tasty and healthy cake recipe made with whole wheat flour, pureed beetroot, cocoa powder and no eggs! Beetroot cake is a moist, delicious cake which melts in the mouth.
I have started experimenting recipes in baking, and this beetroot cake is my new try. These cake turned out warm and soft, and my daughter kept asking more! This beetroot cake can be given to toddlers after one year. Also, check out other healthy cake recipes for toddlers and kids.
Now Let's get on to check how to make this healthy eggless whole wheat beetroot cake.
Whole Wheat Beetroot Cake Recipe for Toddlers and Kids
Whole wheat beetroot cake - healthy cake with whole wheat flour, beetroot puree and cocoa powder. Healthy snack for kids.
Calories
Ingredients
- Whole Wheat Flour -1 cup
- Cocoa Powder - 1/4 cup
- Beetroot Puree - 1/2 cup or Beetroot -1 small
- Yogurt- 1 cup
- Brown Sugar/Cane Sugar - 1/2 cup
- Baking Soda - 1 Tsp
- Baking Powder - 1/4 tsp
- Salt -1/8 Tsp
- Vanilla Essence - 1 tsp
- Olive oil/sunflower oil/odorless oil- 1/4 cup
Instructions
- Take one small beetroot, wash and chop them into cubes. Pressure cook it with little water for two whistles in medium flame.
- Add the cooked beetroot along with water to a blender. Grind it to a smooth paste.
- Sieve the whole wheat flour, cocoa flour, baking powder, salt and baking soda. Keep it ready. Also, preheat the oven to 180 deg C for 10 minutes.
- Take a mixing bowl, add thick curd/yogurt. Then add in brown sugar. Mix well until the sugar is melted.
- Now add in vanilla essence followed by oil. Stir it well with a hand whisk until the oil is mixed evenly.
- Then add in beetroot puree and give a quick mix.
- Once all the wet ingredients are mixed well, add the sieved whole wheat flour mixture to the wet ingredients. Gently fold everything well for 10-15 seconds. Don't over mix. The final batter should be slightly thick and at pouring consistency. Adjust with milk/water to get the desired consistency if required.
- Grease a cake pan with oil. Pour the mixture into the cake tin and gently tape it. Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till a toothpick inserted in the center comes out clean. Allow to cool it down completely and cut into pieces!
Nutrition
Serving: 20g
Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!
Method:
1. Take 1 small beetroot, wash and chop them into cubes. Pressure cook it with little water for 2 whistles in medium flame.
2. Add the cooked beetroot along with water to a blender. Grind it to a smooth paste.
3. Sieve the whole wheat flour, cocoa flour, baking powder, salt and baking soda. Keep it ready. Also, preheat the oven to 180 deg C for 10 minutes.
4. Take a mixing bowl, add thick curd/yogurt. Then add in brown sugar. Mix well until the sugar is melted.
5. Now add in vanilla essence followed by oil. Stir it well with a hand whisk until the oil is mixed evenly.
6. Then add in beetroot puree and give a quick mix.
7. Once all the wet ingredients are mixed well, add the sieved whole wheat flour mixture to the wet ingredients. Gently fold everything well for 10-15 seconds. Don't over mix. The final mixture should be slightly thick and at pouring consistency. Adjust with milk/water to get the desired consistency if required.
8. Grease a cake pan with oil. Pour the mixture into the cake tin and gently tape it. Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till a toothpick inserted in the center comes out clean. Allow to cool it down completely and cut into pieces!
The delicious whole wheat beetroot cake is ready to serve!!
Notes :
- Add few tbsp of extra sugar if you feel the mixture is not sweet enough.
- If the final mixture is too thick after adding wheat flour mix, add few tbsp of milk to get the desired consistency.
- Don't over mix after adding the dry ingredients, just fold them for 10-15 seconds.
- This beetroot cake stays well for 4 days at room temperature and keeps good for a week if stored in a refrigerator.
- You could use any nuts of your choice to make it more healthy.
- Mixing and measurements are most important for the perfect cake.
Sunitha
hi kalyani,
nice recipe....may i know your 1 cup measurement? is it 250ml or 240ml?
thank u dr
Kalyani
its 240 ml
Aarti
Hi my cake didn’t rise it took a hour to bake Nd was very sticky hw do I rectify please
Kalyani
Hi, Cake doesn't raise for the following reasons
1. If the baking powder/baking soda is not enough. Try increasing the amount by 1/4 tsp extra next time.
2. Overmixing
3. baking pan size is big. Try to use correct pan size next time
4. also check the oven temperature
Dia
Can we put jaggery
Kalyani
yes can try
Dia
Tried it it was yum n soft .thanks
Kalyani
wow. thank you so much for the feedback 🙂
Dia
Can we put two cakes at a time ..if yes then what should b the baking time
Kalyani
yes can the same timings
Misha Das
Hi Kalyani.
Can you give me the measurements for a beetroot, carrot, dates and walnut cake that can be baked using a cooker?
Thanks in advance!
Kalyani
the same measurement for cooker
snehal
Hi..bit doubt about the baking powder n baking soda measurement.
I tried but my cake has Sank.
I guess the baking powder should be 1tsp n soda 1/4 tsp.
Can you confirm about this.
Kalyani
the above measurement worked for me; there are many reasons for sunken cake including
> Over beating the batter
> The temperature of the oven is too high
> Opening the door in the early stages of baking.
> Placing the baked cakes to cool in a drafty place
Please check those as well