Natural Red Velvet Cake | Beetroot Cake

Ingredients
- 1/2 cup Bran Flour
- 1/2 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 Tbsp Cocoa Powder
- 1/4 cup Yogurt
- 1/4 cup Honey
- 1/4 cup Canola Oil or any oil with less fragrance
- 1 Whole Egg
- 1/2 cup White Chocolate grated
- Butter for greasing
- Parchment Paper
Beetroot Puree
- 2 Beetroot
- 1/2 tbsp Vinegar
- 1 tbsp Lemon juice
- 2 cup Water
Instructions
- Pre- heat the oven at 200 degrees
- Take a deep bowl, add bran flour, all-purpose flour, baking powder, salt and salt mix together, Keep it aside
- I another bowl, whisk egg for 2 mins on medium speed, add yogurt, canola oil, Honey (or equal amount of sugar) whisk for 5 mins on medium
- Add beetroot pure (2 Beetroot + 1/2 Tbsp Vinegar + 1 Tbsp Lemon juice + 2 Cups water )
- Now pour wet ingredient mixture in dry and fold nicely
- Line a baking tin with butter paper, and parchment paper
- Pour the mixture in it, don't over fill the tin, leave some space to let the cake rise
- Bake it for 30 mins at 180 degrees or till the skewer comes out clean
- Once done, let the tin rest for 10 min and then let it cool completely on wire rack
- Now pour the Beetroot sauce (Beetroot pure + white chocolate)
- Let it cool and settle for some time and garnish with grated white chocolate and rose petals
Video
Notes
Recipe Nutrition
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