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:
