Eggless Cranberry Choco Beet cake with whole wheat flour and jaggery-This is our recipe today.As I had mentioned in my previous post of eggless red velvet cake ,this is just a simple alternation to the recipe and baked as a cake with raising agents. The cranberry and choco added enhanced the taste and the cake was super fluffy,soft,porous and moist.I am sure you love it and your kids will keep asking for more whole wheat beet cranberry cakes 🙂 I am a novice baker ,please read through the notes completely and proceed .I hope I have explained to my level best.
Eggless Cranberry Choco Beet Cake
- Whole Wheat Flour-1 cup
- Jaggery-3/4 cup (powdered)
- Choco Powder-3 tbsp
- Baking Powder-1/2 tsp
- Baking Soda-1/2 tsp
- Beetroot Puree-1/3 cup
- Buttermilk-1/2 cup
- Oil-2 tbsp(If required)
- Flaxseed gel-1 tbsp(Roasted flax seed powder 1 tbsp mixed with 3 tbsp warm water)
- Cranberry-1/4 cup
1.Measure all ingredients and keep them ready.
2.Preheat the OTG to 180 degrees for 10 minutes.Grease the pan with butter.
3.Mix all dry ingredients together and sieve twice.
4.Now all them to a mixing bowl and add the wet ingredients except oil and cranberry.
5.Blend well with a beater .if it is thick add few drops of oil to reach the right consistency.
6.Pour it into the cake tray and spread evenly.
7.Top it with cranberry.I had only dried ones.If you have fresh,the taste would even better.
8.Bake at 180 degrees for 25-40 minutes.
9.Cool the tray completely and take it of the cake mould.
10.Slice and enjoy 🙂
I have used home made whole wheat flour.You can use store bought flour too.
The cake was extremely soft,porous and moist.I expected it be dense as I skipped maida/APF.But to my surprise it just melted in mouth.
Honestly the choco flavour wasn’t predominant.
You can use powdered palm sugar or brown sugar instead of jaggery.
Ensure that the butter is removed from buttermilk.
You can use any dry fruits instead of cranberry.
Wait for atleast an hour before slicing the cake.
Go through the manual to fix the preheat temperature and timings.My OTG suggested preheating at 180 degrees for 10 minutes.
The timing might vary from 25-40 minutes depending on the oven used and tray used.Have a check using a tooth pick after 25 minutes.
I used rolex brand baking pan measuring 19 cm*4.8 cm(heart shaped).The quantity specified was exactly perfect enough to hold the cake after baking.
Using a wet cloth to wrap the tray after taking out of OTG helps in getting the cake out clean and perfect.
Dip the knife in hot water to slice the cake perfectly.
Flaxseed gel ,butter milk and oil replaces egg.
Sieving the dry ingredients is a major step which prevents disasters.
I used gingelly oil (just few drops).
It stays good for 5 days at room temperature.
Be generous in using butter to grease the pan.
Please have a word with your doctor before introducing any new food to babies.
Ensure to have tried all the ingredients individually before trying this for babies.
Please consider all family history of allergies before trying any new food.
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