BEET CHOCOLATE CAKE (Whole grain and Butter free)

 

 Winter is the season of migratory birds. We have spotted the winter guests in large numbers. Some right in our bird bath, while some in the bushes and trees around. Yesterday, we spotted a Grey Bush chat in the fields.

Winter is also the season when vegetables are in bountiful. Lush spinach, shiny zucchinis, bright carrots, spotless cauliflowers, smooth beans, green peas, red and rotund tomatoes and many more. 

The colour of beets has always inspired me to use it in my bakes. 

Last time when we got beets, a Beet Chocolate Cake was baked. I read this recipe in The VanillaBean Blog.

If you are an avid beet lover, then this is a must try Cake. It is a very Beety Cake with lovely colour and flavour.

BEET CHOCOLATE CAKE

Ingredients

1 cup whole wheat flour (atta)

1 cup all-purpose flour

3 eggs

¾ cup canola oil (any neutral oil will do)

¾ cup buttermilk

2 medium size beets

½ cup sugar (powdered)

2 tablespoons honey

1 ½ teaspoon baking powder

½ teaspoon salt

½ cup chocolate chips

1 teaspoon vanilla essence

Method

Grease and line a 9 inch cake tin. Pre heat the oven to 180 degrees C.

Pressure cook the beets till just tender. Peel and puree in a blender.

Add honey, buttermilk, eggs, oil and vanilla essence and blend till smooth. Transfer to a large bowl. Add sugar.

Sieve together whole wheat flour, all-purpose flour, baking powder and salt.

Fold the dry ingredients into the wet till well combined and smooth.

Fold in chocolate chips.

Transfer the batter to the cake tin.

Bake for 40 to 45 minutes or till the cake shrinks from the sides and a skewer inserted in the center comes out clean.

Remove from the pan and transfer to the rack to cool.