March 17, 2024 Cakes
This chocolate beet cake is a rich, velvety dessert made without eggs, milk, or yogurt, making it a perfect option for those with dietary restrictions. The cake gets its deep chocolate flavor from cocoa powder, while the addition of mashed beets gives it a moist texture and beautiful color. The sugar glaze, made with powdered sugar and a tangy hibiscus tea or raspberry juice, adds a bright, sour contrast to the cake`s sweetness. It`s a simple yet indulgent treat with a bold chocolate taste and a unique, vibrant finish. Perfect for anyone craving a dairy-free, egg-free chocolate delight!
1. In a deep bowl, combine the flour, cocoa powder, and sugar. Mix well.
2. Blend 1 small boiled beetroot into a smooth puree using a blender.
3. In a separate bowl, mix the beet puree with water and vegetable oil.
4. In a cup, combine the baking soda with orange or lemon juice. Stir and wait for the characteristic fizzing reaction, then add the mixture to the beet puree.
5. Thoroughly mix all the wet ingredients, then combine them with the dry ingredients and knead the batter. If desired, fold in chocolate chips for a richer chocolate flavor.
6. Grease a cake pan with vegetable oil or line it with baking paper. Pour the batter into the pan and bake in a preheated oven at 180°C (350°F) for about 25-30 minutes.
7. Let the cake cool.
For the glaze:
1. In a small bowl, combine powdered sugar with raspberry juice or cold hibiscus tea. Stir until smooth.
2. Spread the glaze over the cooled cake.
Enjoy your cake!
