Some say Baking relieves stress! I totally agree with that, but not today! Today, I would like to say baking is adventurous.

For the past few days the kids have been begging me to bake something for them and I have been putting it off- thanks to the frequent and unscheduled power cuts that have come up suddenly.

 I had bookmarked this recipe from PaakaShaale a long time ago and I wanted to try it out.Lil Dude decided to take a nap around 12.30 pm today and I rushed into the kitchen to make this cake. I had boiled a beet to make this beetroot smoothie and I really thanked myself for it!

So all that was needed to be done was puree the beet,blend and mix the ingredients and get it into the oven.. The hitch- I had to put it into the oven by 1 pm since I was sure the power would go off by 2 pm. It has been like this for a few days and so I was very sure there would be no power between 2-4!

Working fast and under a pleasurable pressure, I realized how the Master Chef contestants would feel when they were given a dead line time to finish off their dishes. My mind raced and I was really fretting if the cake would get done by the time the power goes off.

I kept standing in front of the oven, checking for  done-ness and looking at the clock. There was just 10 minutes left for the power to go off and the cake was not done yet. Keeping my fingers crossed, I waited. The oven timer sounded and the power went off! Both at the same time!

With a worried look, I peeked into the oven and did the tooth prick test with all faith that the cake would need a few more minutes in the oven. I was wrong!The cake was done perfectly and I was the happiest person. Lil Angel came back from school and noticed the cake and jumped with joy. Lil Dude had just woken up and seeing the cake in his sisters hand , he gestured for one. Then the one became 2 and 3 and finally I had to hide the cake!!!
And the compliments I got from the kids was as good as winning the Master Chef title!

As I was saying earlier, it was indeed adventurous racing against time electricity to get this cake done…..

I had got a bundt pan a few months back and used it for this recipe. The actual recipe is a cupcake. Then when I was blog hopping, I saw this blog – Food Librarian by Mary,calling all the Bundt cake lovers to submit their creations for the I love Big Bundts- 2013. So this one surely goes there. This is my first bundt cake and I really happy to send it to her.

And about this blog- If you are ever in need of inspiration for a bundt cake, check check out her blog. It has a 145 bundt recipe!Can you believe that!!!!And apart from that there are loads and loads of other recipe too…

Eggless Red Devil Beet Bundt Cake 

I used:
Recipe source : Paaka Shaale
Makes-7 inch Bundt cake + 12 Cupcakes

All purpose flour – 2 1/4 cups
Beetroot – 1 [3/4 cup puree]
Milk-1 cup
Unsweetened cocoa powder- 1/2 cup
Sugar- 1 1/2 cups
Canola oil- 1/3 cup
Baking powder- 2 1/2 teaspoons
Flax seed meal – 2 teaspoons
Vinegar- 2 tablespoons
Vanilla essence- 2 teaspoons
Nutella- 2 teaspoons
Salt – 1 teaspoon

1 Grease and dust a bundt pan. Line the muffin tin with liners. Puree the beetroot.

2. Sift the flour, cocoa powder,salt and baking powder.

3. In a bowl, take the beetroot puree.Add milk,flax seed meal and vinegar.Mix well.

3.Add oil, vanilla essence, nutella, sugar. Then add the sifted flour in batches and mix till well blended.

 4. Pour into the bundt pan and the muffin tin and bake in a pre heated oven at 200 degree C for 30 minutes for the bundt cake and 15 minutes for the cup cakes.Do the tooth prick test to check for done-ness. Let the cakes rest in the tin for 5 minutes and then remove onto a wire rack to cool completely.

The cake is ready to be served….

Note :

  • I boiled the beet after peeling and chopping it roughly. I pureed it without adding water .
  • The beet that I used did not have a deep color so this looks morel like a chocolate cake!
  • I powdered the flax seed meal in a mixie and used it here.
  • I used Canola oil, but you can use  vegetable oil like sunflower oil too.
  • The cake has a fudgy texture. It is because of the Nutella says the original recipe,so don’t skip it.
  • There is a slight after taste. I think it is because of the vinegar. This is the first time I am using it for baking.The original recipe uses Apple cider vinegar.
  • I put the cupcakes on the first rack and the bundt cake on the second rack and baked them together first. After 15 minutes the cup cakes were done. So removed it and continued baking for another 15 minutes till the bundt cake was done.
  • Oven timings will vary.
  • You can serve this as such or dusted with powdered sugar or with chocolate ganache / chocolate sauce etc….

This beautiful cake also goes to the Queen of Mela’s  for her Cakes Mela event, Vardhini’s Bake fest # 25 ….

Bon Appetit…

6 thoughts on “Eggless Red Devil Beet Bundt Cake”

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