I was so thrilled when I made the Healthy Chocolate Beetroot Cake (dairy free) the previous week. The only disappointment was that the red colour disappeared after baking as you can see. But I must say I am really thankful to LeQuan of LuvToEat when she suggested that I use white chocolate instead of cocoa. Aha…that’s right! I have to try that. So, you see, the thrill and excitement in making healthy cakes using beetroot continues….*big smiles*.
The only problem is that cocoa is powder while the white chocolate is not…..hmmm. I had to make adjustments and I really hope it worked. I just have to try to make this white chocolate cake with beetroot because it sounds too good…mmm. Hope the red colour stays. I made this cake a few days ago. Was the colour red? No……a little disappointed. But then, I am very happy that at least it looks redder than the previous chocolate beetroot cake. The cake is very moist and I love the texture and taste.
Here’s my White Chocolate Beetroot recipe:
400g beetroot (peeled and chopped roughly)
150g olive oil
juice of half lemon
Put all Ingredients A into a blender and blitz until smooth. Pour into a big mixing bowl. Don’t you love that beautiful red colour? Looks so healthy!
400g white chocolate
100g olive oil
Put all Ingredients B into a small pot and melt under low fire, stirring constantly. Once it’s all melted, remove from heat. Add to Ingredients A mixture above. Mix well.
1C unrefined sugar
2 & 1/2C spelt flour
1 & 1/2t baking powder
1/2t baking soda
2t vanilla essence
Add all Ingredients C to the white chocolate and beetroot mixture above. Stir to mix well. Pour into a paper lined baking tin and bake at 180 degrees Celsius for about 40-45 minutes or when a skewer inserted into the centre comes out clean. It takes much shorter time if you use a lower and bigger tin. I think my tin was about 28cm square and quite deep.
The top looks chocolate in colour. But then you can see the pink colour peeping through…yeah.
This is a big cake. The reason is because I just want to use up the whole bunch of beetroots. After peeling, it weighed 400g. Also I made to share with friends. I used spelt flour instead of wholemeal spelt flour this time. You can use plain flour. Spelt flour is better for health and that’s the main reason I use it. If you use olive oil, DO NOT use extra virgin olive oil which is greenish in colour. Use the normal yellow olive oil. You can also use other oil if you like. I added some lemon juice to the beetroot mixture because I just think that it prevents oxidation of the beetroot and helps to retain the bright red colour. Did it help? I’m not sure.
So, you can see that I had much fun baking right at the start of 2012. What about you?
Other cakes using oil that you may be interested in:
Super Easy No Dairy Chocolate banana Cake
Super Easy No Dairy Nectarine Cake
Super Easy No Dairy Blueberry Cake
Healthy, Moist, Simple and East carrot Cake
Quote of the day……
“Try not to become a man of success but a man of value.”
- Albert Einstein