What is Beetroot Cake?
Beetroot cake is a delightful and moist dessert that combines the earthy sweetness of beetroot with rich chocolatey goodness. This cake is not only unique but also surprisingly delicious, with a moist texture that keeps it fresh and tender for days. The natural sweetness of the beetroot complements the depth of cocoa, making it a perfect treat for any occasion. Whether you’re a fan of baking or simply seeking to try something different, beetroot cake offers a healthy twist on the traditional chocolate cake.
Origin of Beetroot Cake
Beetroot cake is believed to have originated in the health-conscious baking world, where creative bakers began experimenting with vegetables in desserts to add moisture and nutrition. The combination of beetroot and chocolate became a popular choice because of its natural sweetness and the way it enhances the texture of cakes. While its exact origins are unclear, beetroot cake has become a beloved dessert in many countries, especially in the United Kingdom, where it’s commonly served as a part of afternoon tea.
Ingredients with Quantity
Here’s what you’ll need to make this delicious Beetroot Cake:
- 250g raw beetroot, peeled and grated
- 200g plain flour
- 100g cocoa powder
- 1 tbsp baking powder
- 250g golden caster sugar
- 3 large eggs
- 2 tsp vanilla extract
- 200ml sunflower oil
- 100g dark chocolate, melted
- A pinch of salt
Step-by-Step Directions and Preparation Method
- Preheat the oven: Begin by preheating your oven to 190°C (375°F). Prepare a 900g loaf tin by lining it with parchment paper or lightly greasing it.
- Grate the beetroot: Peel and finely grate the 250g of raw beetroot. To make the process easier, you can use a food processor to blitz the beetroot into small pieces.
- Mix the wet ingredients: In a large mixing bowl, whisk together the 3 large eggs, 250g of golden caster sugar, and 2 teaspoons of vanilla extract. Add the grated beetroot and mix well.
- Combine the dry ingredients: In a separate bowl, sift the 200g plain flour, 100g cocoa powder, 1 tbsp of baking powder, and a pinch of salt. Slowly add the dry ingredients to the wet mixture and stir until combined.
- Add the oil and chocolate: Gradually pour in the 200ml sunflower oil while mixing the batter. Once smooth, fold in the 100g melted dark chocolate. This step ensures that the cake will have a rich, chocolatey flavor.
- Bake the cake: Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake in the oven for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool and serve: Once baked, let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with a dollop of crème fraîche or clotted cream for an extra indulgent treat.
Variations of Beetroot Cake
While this recipe is delicious on its own, you can experiment with various variations to suit your taste:
- Frosting options:
- For a tangy twist, add a cream cheese frosting. The slight acidity of the cream cheese pairs perfectly with the sweetness of the cake.
- Alternatively, a dark chocolate ganache topping can add a rich and glossy finish.
- Nuts and seeds: You can fold in chopped walnuts, pecans, or even sunflower seeds to add texture and an extra layer of flavor.
- Spices: Enhance the flavor by adding cinnamon or nutmeg to the dry ingredients. These spices blend well with the earthy beetroot and rich chocolate.
- Vegan option: Substitute eggs with a flaxseed meal and use plant-based oil for a vegan-friendly version of this beetroot cake.
FAQs about Beetroot Cake
Q1: Does the beetroot flavor come through in the cake?
No, the beetroot flavor is subtle. The sweetness of the beetroot enhances the richness of the chocolate, but it doesn’t overpower the cake. The result is a deeply chocolatey cake with a slight earthy undertone.
Q2: Can I use pre-cooked beetroot?
Yes, you can use pre-cooked beetroot, but it’s best to choose unsweetened beetroot. Fresh raw beetroot is recommended for optimal texture and moisture, but pre-cooked beetroot will still work.
Q3: How long will this cake last?
Beetroot cake stays fresh for several days. It can be stored in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate it, where it will stay fresh for about a week.
Q4: Can I freeze beetroot cake?
Yes, beetroot cake freezes well. Slice the cake and wrap each slice in plastic wrap before placing them in an airtight container. You can freeze it for up to 3 months. To thaw, simply leave it at room temperature for a few hours.
Conclusion
Beetroot cake is a wonderfully moist, rich, and indulgent dessert that brings together the best of both worlds: the earthy sweetness of beetroot and the deep, satisfying flavor of chocolate. Whether you’re serving it as a simple treat or elevating it with frosting and extra toppings, it’s sure to be a hit. Experiment with variations, explore different frostings, or try adding nuts and spices for your perfect version. This recipe is not only a delicious way to incorporate vegetables into your baking but also a crowd-pleaser that offers both flavor and nutrition. So, the next time you’re in the mood for a dessert that’s a little different from the norm, give this beetroot cake a try – your taste buds will thank you.
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Beetroot Cake Recipe – A Rich and Moist Delight
- Total Time: 55 minutes
- Diet: Vegetarian
Description
Beetroot cake is a delightful and moist dessert that combines the earthy sweetness of beetroot with rich chocolatey goodness. This cake is not only unique but also surprisingly delicious, with a moist texture that keeps it fresh and tender for days. The natural sweetness of the beetroot complements the depth of cocoa, making it a perfect treat for any occasion. Whether you’re a fan of baking or simply seeking to try something different, beetroot cake offers a healthy twist on the traditional chocolate cake.
Ingredients
-
250g raw beetroot, peeled and grated
-
200g plain flour
-
100g cocoa powder
-
1 tbsp baking powder
-
250g golden caster sugar
-
3 large eggs
-
2 tsp vanilla extract
-
200ml sunflower oil
-
100g dark chocolate, melted
-
A pinch of salt
Instructions
-
Preheat the oven: Begin by preheating your oven to 190°C (375°F). Prepare a 900g loaf tin by lining it with parchment paper or lightly greasing it.
-
Grate the beetroot: Peel and finely grate the 250g of raw beetroot. To make the process easier, you can use a food processor to blitz the beetroot into small pieces.
-
Mix the wet ingredients: In a large mixing bowl, whisk together the 3 large eggs, 250g of golden caster sugar, and 2 teaspoons of vanilla extract. Add the grated beetroot and mix well.
-
Combine the dry ingredients: In a separate bowl, sift the 200g plain flour, 100g cocoa powder, 1 tbsp of baking powder, and a pinch of salt. Slowly add the dry ingredients to the wet mixture and stir until combined.
-
Add the oil and chocolate: Gradually pour in the 200ml sunflower oil while mixing the batter. Once smooth, fold in the 100g melted dark chocolate. This step ensures that the cake will have a rich, chocolatey flavor.
-
Bake the cake: Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake in the oven for about 1 hour, or until a skewer inserted into the center comes out clean.
-
Cool and serve: Once baked, let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with a dollop of crème fraîche or clotted cream for an extra indulgent treat.
Notes
This beetroot cake isn’t just vibrant and moist—it’s also packed with natural sweetness and nutrients from the beets. It’s a great way to sneak vegetables into dessert without compromising on flavor. You can serve it with a dollop of cream cheese frosting, a dusting of powdered sugar, or enjoy it plain with a cup of tea!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Keywords: Beetroot Cake Recipe