Thursday 26 December 2019

Recipe 102: Chocolate-Beetroot Cake

This Christmas my daughter celebrated in her pre-school. So, needless to say the tiffin for that day had to be a cake.

If you know the rules of the game and ensure the measurements are correct, baking can actually be super easy.

Also, baking is a fun activity for kids. Involve them in simple tasks and see them love their creations.
Always searching healthy alternatives and ways to sneak in health in junk food, I came out with the idea to bake a chocolate-beetroot cake for her.

The result?

Daisy loved it.
With no traces or flavour of beetroot, this cake is super soft and has a deep chocolatey taste.

The texture is that of a carrot cake - moist and crumbly.
So, why don't you too try to add veggies to your baked goodies and see you and your kids devour it guiltfree.

I have never pre-cooked beetroot for this recipe and have felt that it is absolutely unnecessary. The amount of time and high heat in which a cake bakes, the finely grated beetroot also get cooked. Boiling, mashing and then adding beetroot to the cake batter not only increases the steps in baking this cake but also the nutrition of the vegetable gets lost.


  1. 1 cup all-purpose flour
  2. 1 cup freshly grated beetroot
  3. 1/2 cup unsweetened cocoa powder (Get Hershey's Cocoa Powder)
  4. 1/2 cup sugar
  5. 1/2 cup vegetable oil
  6. 1/2 cup milk
  7. 1 tbsp. baking powder
  8. 1 tsp. vanilla essence (Get Madagascar Vanilla Essence)
  9. 1/4 tsp. salt
  10. 1 egg


Preheat oven at 180 degrees Celsius for 5 minutes.
Sieve together flour, baking powder and salt.
Set aside.
Grease and flour a cake tin.
Keep aside.
In a large mixing bowl, whisk together egg, oil, beetroot and sugar.
Beat till sugar melts and oil emulsifies.
Add cocoa powder.
Mix well.
Now pour the wet mixture into the sieve flour along with the milk.
Gently whisk the batter.
Pour the batter into the prepared cake tin.
Bake for 30-45 minutes or till a toothpick inserted comes out clean.
Allow the cake to cool before slicing.
Store in air-tight container in fridge.

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