Eggless and Natural Velvet Beet Cake

I normally prefer not to use food colors in my food and when I saw the beet version cake,I just immediately bookmarked it. Its got a natural beautifull deep red color and infused with a mild flavor of beetroot which no one can guess.

The beetroot puree makes up for the eggs and with rice bran oil it becomes a very healthy cupcake. Do try it and I bet no one would guess beetroot has been used in this cupcake !! And the best part it tastes awesome.

Ingredients

• 2 cups all purpose flour / maida
• 2 medium size beetroot
• 1/2 cup sugar
• 2 tsp baking powder
• 2 tsp vanilla essence
• 2 tbsp cocoa powder
• 1/2 cup oil ( I used rice bran oil )
• 1 cup milk
• pinch of salt

Procedure
Wash the beetroot thuroughly and pressure cook for 4 whistles or until its tender . Once it cools remove the skin and make a smooth puree and keep aside

Preheat the oven at 180 degrees

Seive the dry ingredients (flour,cocoa powder, salt , baking powder) for 3 times. Grind the sugar to fine powder if the sugar granules are big.Mix the beetroot puree and sugar in a big bowl nicely then add milk, vanilla essence and oil and mix nicely.

Add the dry ingredients to it and mix properly to a fine lump free consistency. Pour into cupcake moulds upto 3/4 level.

Bake for 25-30 minutes or till done. Insert a toothpick in the center , if it comes out cleanly then its done.

Remove and let the cupcakes rest in a cooling rack. Serve warm as it is or with a scoop of vanilla icecream.

Note:
1.Baking time may vary from oven to oven so keep a eye over it when baking.
2.If you wish you can use a medium size 9 inch cake pan instead of cupcake moulds.
3.I got approximately 20 cup cakes

4. You can sprinkle sugar powder over it to give it a little zing