How To make Chocolate Red Beet Cake
2 1/2 c Beets, mashed, cooked 1 ts Salt
6 Eggs 1 tb Baking soda
3/4 c Cocoa 1/4 lb Margarine, softened
1 ts Vanilla 4 oz Cream cheese, softened
2 1/2 c Oil 1 Powdered sugar, sifted
3 3/4 c Flour, sifted 1/2 c Cocoa
3 3/4 c Sugar 1 ts Vanilla
Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9x13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. -----
How To make Chocolate Red Beet Cake's Videos
Triumphant Chocolate Beet Cake | Dairy-Free Gluten-Free Chocolate Beetroot Cake | No Eggs No Butter
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IMPORTANT NOTE: Danielle kept saying cocoa powder in this video when she actually used cacao powder. CACAO. NOT Cocoa.
Find a printable version of this vegan cake RECIPE here:
Or, take a look in the pinned COMMENTS below!
HOW TO ROAST BEETS WHOLE:
Danielle's Roasted Beet How-To:
RECIPES YOU CAN START MAKING AT HOME:
Pacific NW Inspired Kimchi Fried Rice Recipe:
Hearty Miso Soup Recipe:
Lentil and Edamame Salad Recipe:
Orange and Cardamom Dessert Balls Recipe:
Chocolate Beetroot Cake
Ingredients:
4 eggs
150g caster sugar
200g dark chocolate (70% cocoa solids)
200g butter
250g raw beetroot, peeled and grated
120g ground almonds
1 tsp baking powder
1 tbsp cocoa powder
Method:
1. Preheat oven to 180°C/350°F/Gas 4. Grease and line 20cm springform cake tin.
2. Whisk eggs with caster sugar. Melt 200g of dark chocolate together with butter over a double boiler.
3. In a large bowl, add beetroot, ground almonds, baking powder and cocoa powder. Fold together.
4. Transfer batter to prepared cake tin. Bake in the oven for 50 minutes or until a skewer comes out clean.
5. Melt 100g dark chocolate over a double boiler and drizzle this all over the cake. Serve.
Moist Rich Red Velvet Cake with Beet. No artificial color
Moist Rich Red Velvet Cake using Beet. No artificial coloring. Delish!
Ingredients:
1 large beet
2 eggs
2/3 cup buttermilk
1/2 cup beet water
1/4 cup oil
1/2 tsp vinegar/apple cider
1 tsp vanilla
1 1/2 cups all purpose flour
1 1/2 cups sugar
1/4 cup cornstarch
1/8 cup natural unprocessed cocoa powder (non-dutch)
1/2 tbsp baking soda
1 Teaspoon baking powder
1/2 tsp salt
Cream cheese filling:
3/4 cup unsalted butter
6 oz cream cheese
2 cups powdered sugar
1/2 tsp lemon extract
Drip frosting:
1/2 cup whipping cream
4 tbsp powdered sugar
sprinkles/ cherries for toppings (optional)
#redvelvet #redvel-beet
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CHOCOLATE BEETROOT CAKE | BEETROOT CAKE RECIPE | BEST BEETROOT CHOCOLATE CAKE EVER
WELCOME TO NORTH SOUTH COOKING.
TODAY WE ARE MAKING BEETROOT CHOCOLATE CAKE.
INGREDIENTS :
BEETROOT PUREE - 1/2 CUP + 2 TBSP
( PEELED AND COOKED )
ALL PURPOSE FLOUR / MAIDA - 1 CUP
BAKING SODA - 3/4 TSP
COCOA POWDER - 1/4 CUP
SALT - 1 PINCH
SUGAR - 3/4 CUP
EGG - 1 NO.
VEGETABLE OIL - 1/8 CUP
WARM WATER - 1/4 CUP + 2 TBSP
VANILLA ESSENCE - 1/2 TSP
FOR CHOCOLATE FROSTING :
FRESH CREAM - 75 GMS
SEMI SWEET BITTER CHOCOLATE - 100 GMS
MILK - 2 TBSP
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#beetrootcake #chocolatebeetrootcake #bestbeetrootchocolatecakeever
HAPPY COOKING...
Red Velvet Beetroot Cake | Eggless & Without Oven | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Red Velvet Beetroot Cake | Eggless & Without Oven | Yummy
INGREDIENTS:
BEETROOT - 1 MEDIUM SIZE
SUGAR - 2/3 CUP
PLAIN CURD - 1/2 CUP
OIL - 1/4 CUP
BEETROOT PUREE - 1/2 CUP
FLOUR - 1 CUP
COCOA POWDER - 1 & 1/2 TSP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
MILK - 1/4 CUP
VINEGAR - 1 TSP
SUGAR SYRUP
CREAM CHEESE FROSTING
SWEET BALL
NOTE : 1 CUP = 250 ML
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Chocolate and beetroot cake
Never tried this awesome combination? Trust us - adding beetroot into your chocolate cake mix really brings out the cocoa flavour AND makes a sponge that's deliciously soft every time. It's also a fool-proof way of sneaking extra veg into your kids - win win! Chef Claire Thomson of The 5 o'clock apron shows us how easy it is to make. Full recipe below.
Ingredients:
- 200ml vegetable oil, plus extra for greasing
- 100g rice flour
- 100g ground almonds
- 1 tsp bicarbonate of soda
- 75g cocoa powder
- 250g caster sugar
- 250g cooked, peeled and blended beetroot (Don't want to cook 'em from scratch? We got ours already-done from the supermarket...)
- 3 eggs
1. Pre-heat the oven to 180c/gas mark 4. Grease and line a 20cm cake tin with baking parchment.
2. Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder and sugar in a large bowl.
3. In a second bowl, mix the chopped beetroot, then add the eggs one at a time, stirring well between each addition. Finally, pour in the oil and give one last stir to combine.
4. Mix wet and dry ingredients together, then pour into the prepared tin and bake for about 40 minutes, or until a skewer inserted.
Get your copy of Claire's family cook book, The 5 o'clock Apron, on Amazon here:
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