Eggless chocolate & beetroot blitz & bake cake

Eggless chocolate & beetroot blitz & bake cake requires roughly 1 hour and 20 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 322 calories, 4g of protein, and 13g of fat per serving. This recipe serves 10. For 56 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. 40 people found this recipe to be flavorful and satisfying. A mixture of icing sugar, dark chocolate, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Blitz-and-bake beetroot & chocolate cake, Eggless chocolate cake , How to make eggless chocolate cake, and Eggless Chocolate Cake , How to make Eggless Chocolate Cake are very similar to this recipe.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 tbsp baking powder

175g (drained weight) vacuum-packed beetroot (not in vinegar)

1 tbsp cocoa powder

175g dark soft brown sugar

50g dark chocolate (at least 80% cocoa solids)

100g icing sugar

200g 0% fat natural yogurt

100ml rapeseed oil, plus extra for greasing

200g self-raising flour

3 tbsp skimmed milk

2 tsp vanilla extract

Equipment:

oven

food processor

cake form

skewers

wire rack

sauce pan

whisk

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp 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.Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

 

Step by step:


1. Heat oven to 180C/160C fan/gas

2. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée.

3. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined.

4. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.Leave the cake to cool in the tin while you make the icing.

5. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.Flip the cake onto a wire rack, flat-side up.

6. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.


Nutrition Information:

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

To add nutrition, a lot of milk, juice, and yogurts enrich the food with EPA and DHA omega-3 fatty acids. In other words, your OJ contains fish oil.

Food Joke

A brain walks into a bar and says, "I'll have a pint of beer please." The barman looks at him and says "Sorry, I can't serve you." "Why not?" askes the brain. "You're already out of your head."

Popular Recipes
Grilled Cheese with Caramelized Onions

Foodnetwork

Paleo Coconut Macaroons

Elana's Pantry

Swap Meet

Mangia Blog

Scary Eyeballs

Taste of Home

Yeast Doughnuts, Three Ways

Completely Delicious