This recipe started off as something totally different…I won’t bore you with the details and the catastrophe that was my kitchen as this recipe was transformed from cookies into a cake.  Mistakes can turn into fantastic creations.  I ended up coming up with this delicious cake, with lots of health benefits from both beets and turmeric.

Turmeric is said to prevent many illnesses such as cancers and Alzheimer’s.  Rich in antioxidants and dietary fiber, it helps maintain cholesterol and blood sugar levels.  It can also be used as an anti-inflammatory aid.  I am sure there are even more health benefits I have not mentioned.
Beets are high in Vitamin-C, potassium and folic acid thereby, creating a natural energy source.  They are also high in anti-oxidants.

Although this cake has all these amazing health benefits, you would never know it by tasting it.  This is a perfect way to get your kids to eat their beets, without them knowing it – Just make sure to keep them out of the kitchen while you’re preparing it!

First, let’s make the beet paste.

Ingredients:
1 Beet, about 14 oz., peeled and chopped
1/2 cup plus 5 tablespoons water

Process the beet in a food processor until chopped very fine.
Add water and process well, for about 5 minutes, scraping the sides of the processor bowl after every minute.

Beet Cocoa Cake

(click here for printable recipe)
Ingredients:
1 cup butter, slightly softened but not melted
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
3/4 cup whole wheat flour
2 teaspoons vinegar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground turmeric
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
all of beet paste made above (should be 19 tablespoons)

In a small bowl, mix cocoa powder and beet food paste until thoroughly combined.
In a bowl, mix the butter and sugar until creamy.  Add vanilla extract & eggs one at a time, mixing well after each egg.
Add beet-cocoa mix. Mix well.
In a bowl, sift flours, baking powder, turmeric and salt.  Add to batter and mix well, until thoroughly combined..
In a small bowl, mix baking soda and vinegar until foamy.
Add to batter and mix well.
Pour into prepared cake pan.

Bake for 50 minutes, until toothpick inserted comes out clean.

Cool and serve.

This cake came out super moist…and just call it Cocoa Cake when the kiddies ask what it is.

Sending to Black & White @ The Well Seasoned Cook

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16



…linking to Divya’s Desserts Showcase & Zesty Palette/Cooks’ Joy Bake Fest, hosted this month by Priya@Now Serving  and Black & White, hosted this week by Wandering Ladle




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Chef Mireille
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