Cauliflower carrot beetroot chocolate sponge cake. This cauliflower chocolate cake might be the most "out there" recipe I've ever posted. Nigel Slater's beetroot and chocolate cake is a great introduction to this delicious and surprising combination. Try it with a dollop of crème fraîche.
How to make the Chocolate Sponge Cake. Prep: Gather your ingredients and measure them before starting. Carrot and beetroot cake is really simple to make and taste delicious too. You can cook Cauliflower carrot beetroot chocolate sponge cake using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients of Cauliflower carrot beetroot chocolate sponge cake
- It’s 1 cup of maida.
- You need 1/2 cup of wheat flour.
- Prepare 1 1/2 teaspoon of baking powder.
- It’s 1/2 teaspoon of baking soda.
- Prepare 1/2 teaspoon of vinegar.
- You need 1 cup of water.
- It’s 2 drops of vanilla essence.
- You need 1/2 cup of oil.
- Prepare 2 teaspoon of cocoa powder.
- It’s 1/4 cup of grated beetroot.
- You need 1/4 cup of grated carrot.
- It’s 1/4 cup of cauliflower florets.
- It’s 1 cup of powdered sugar.
It's the perfect vegetable cake for sharing with friends. In the food processor, blitz the beetroot, oil, eggs and milk, pour over the dry ingredients and add the grated carrot. This rich Chocolate & beetroot cake is creamy & indulgent, perfect for the occasional treat or celebration. Find more baking recipes at Tesco Real Remove the cake from the fridge and transfer to a serving plate.
Cauliflower carrot beetroot chocolate sponge cake step by step
- First step boil water with salt enough to soak the cauliflower florets. Do not boil the cauliflower, once the water boils switch off the flame and add the cauliflower to it for two mins. Strain cook and blend into paste in a mixy jar..
- Put the grated carrot beetroot and cauliflower paste in a broad vessel and mix all together. Now add maida wheat flour powdered sugar pinch of salt cocoa powder to it..
- Mix all ingredients well and make a well in the centre to incorporate the wet ingredients. In the centre add the oil vinegar vanilla essence water and mix well..
- Now grease the mould with oil and pour the batter into the mould bake in preheated oven at 180 degrees for 30 to 40 mins. Do not open before thirty mins. The cake will not come out well. Prick with a toothpick and if comes out clean then it’s cooked else bake it for ten more mins. Every oven varies so the timing also varies check and bake according..
Position the second sponge over the buttercream. Using a palette knife, spread the. Make our Flour-Free Chocolate & Beetroot Cake recipe on HOUSE – design, food and travel by House & Garden. This can easily be made dairy- and gluten-free. Before you jump to any conclusions, this cake is incredibly delicious and not at all beetrooty!
