Eggless Beetroot Chocolate Cake



  1. Plain flour – 1.25 c
  2. Baking powder – 1 tsp.
  3. Baking soda – 1/2 tsp
  4. Salt – a pinch
  5. Butter ( at room temperature) – 100 grams
  6. Caster sugar – 2 tbsps.
  7. Sweetened condensed milk – 150 grams
  8. Vanilla essence – 1/2 tsp.
  9. Dark chocolate – 150 grams ( I used 45%)
  10. Beetroots – 2 small numbers, boiled, pureed & strained
  11. Warm milk – 25 ml.


  1. Grease and line the bottom of a 2 lb loaf tin with parchment paper.
  2. Preheat the oven to 180 C.
  3. Melt the chocolate in a microwave and leave aside to cool.
  4. Sift together the plain flour, baking powder, salt and baking soda.
  5. Beat the butter for 3 minutes with a hand mixer till creamy. Add the caster sugar and beat . Add the sweetened condensed milk and beat well for 10 minutes.
  6. Beat in the vanilla essence, melted chocolate and beetroot puree.
  7. Fold in the sifted flour mixture alternated with the whole milk. The milk should be warm even now.
  8. Pour batter into the prepared 2 lb loaf tin.
  9. Bake at 180C for 35-40 minutes. You will see cracks on the top and a wonderful aroma of the baked cake will fill your whole house
  10. Let cool completely and enjoy with tea/ coffee.

Source:- The Big Book of Treats by Pooja Dhingra

This entry was posted in Baking, Cake, Chocolate, Continental. Bookmark the permalink.

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