Vegan Beet Bundt

Since I took the vegan challenge I had not made any dessert or sweet as most of the Indian sweets I make are made with ghee and milk. But when I saw this vegan bundt cake at Food Librarian's space I was amazed at it's texture and since I had all the ingredients handy, I immediately put on my baking gloves.

The cake turned out to be super moist and had rich flavour. Beetroot gives this cake a wonderful red colour and softness. 

Ingredients:

All Purpose Flour- 1 Cup

Beetroot Puree- 1 Cup ( Steam 2 medium beets and purée in a blender)

Canola Oil- 1/4 Cup + 1 Tbsp

Unsweetened Cocoa Powder- 4 tbsp

Vanilla Extract- 1/2 tsp

Packed Brown Sugar- 3/4 Cup

Baking Powder- 1 tsp

Salt- 1/8 tsp

Confectioner's Sugar- For dusting (optional)

Procedure:

• Preheat the oven at 190 degrees C and grease the bundt pan and keep aside.
• In a bowl cream together oil and brown sugar. Add in the beet purée, cocoa powder, vanilla extract and mix together.
• In another bowl sieve all purpose flour, salt and baking powder together.
• Add this dry mixture to the wet beet mixture and mix everything together just until combined.
• Pour the mixture in the prepared bundt pan and bake for 35- 40 minutes or till done. If a screwer inserted in the centre of the bundt comes out clean, the bundt is done.
• Wait for the bundt cake to cool and then invert in a plate.

My husband and daughter liked their cake with generous dusting of confectioner's sugar and I enjoyed mine plain.

Note-Instead of cocoa powder 1/4 cup of any non dairy choco chip can be substituted .And dairy choco chip can be substituted for a non vegan version.

Sending this bundt to National Bundt day at Mary- The Food Librarian's space.

Also linking this to Srivalli's Kid's Delight Event hosted at Cooks Hideout space.