I watched Eat well for less on BBC and was quite shocked over the parents of the family both with medical background but their attitude towards their food was appalling! They munched through 67 packets of crisps and with their children being younger then 12 it was shocking to see. Anyway apart from that shock, they had made this gorgeous eggless beetroot cake and as it was the last weekend of shravan mayian it was a excuse to make it.
The vegetable cakes are really in fashion again, I did make an egg version of beetroot cake a while ago this didn’t turn out as I expected as my dad brought me a white/pink version of beetroot loll, I never knew it exsitsted. I need to make it again with the normal bright pink variety.
I did found this cake slightly dense and not as moist as I thought it would be, but it tasted nice and the chocolate topping did top it off.
- 100ml - oil
- 175g - (drained weight) vacuum-packed beetroot (not in vinegar)
- 175g - dark soft brown sugar
- 200g - self-raising flour
- 1 tbsp - baking powder
- 50g - cocoa powder
- 200g - 0% fat natural yogurt
- 2 tsp - vanilla extract
- Pinch of salt
- 50g - dark chocolate
- 25g - unsalted butter
- 1/2 tbsp - golden syrup
- 1. Preheat oven to 180°C. Line and grease a 20cm cake tin.
- 2. Tip the beetroot into a food processor and whizz to a purée.
- 3. Add the remaining ingredients, along with salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
- 4. Leave on a cooling rack to cool. Leave to cool completely.
- Place the icing in a saucepan and melt until combined, whisk until smooth. Then decorate the cake.
