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.
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)
- 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.