Red Velvet Cake using Beetroot ~ Guest Post

This is a guest post from Viji of Vcuisine for my 8th Year Anniversary Mela. She has a private blog, and is a treasure trove. She wanted to share this eggless Red Velvet Cake for the Anniversary. Thank you Viji. 


Give a cup cake to a kid, you can see the sparkling eyes. Easy to carry, can be made in jiffy, perfect portion size, there are many reasons preparing it. It can be for morning breakfast or evening snack.  This cake is very moist, soft and without eggs. You would never taste the beet unless you see the ingredients list. Why to wait? Start pre-heating your oven at 350 F and baking these delicious Beet Cupcakes.

Red Velvet Cake using Beetroot

For 6 cup cakes

3/4 cup all-purpose flour/maida
3 tbsp butter + 1 tbsp oil (oil for moisture and I added pure olive oil)
1/2 cup sugar
1/2 tsp vanilla
1/4 tsp salt
1 tbsp cocoa powder
1/2 tsp baking powder
1/2 cup cooked and pureed beetroot
1/4 milk

Preheat the oven at 350 F. Line the muffin tray with paper cups and grease lightly with melted butter.

Beet Puree:

There are couple of ways to cook the beet.

Using oven (which takes longer time)
Boiling – nutrients might be lost
Steam cooking – will be little dry

Adding 3 tbsp water and Microwave high for 3-5 minutes (I’ve used this simple method).

Then grind the beet in the mixer.


Sieve flour, baking powder, salt, cocoa powder

Beat the beet puree with the butter and oil

Add sugar, vanilla essence and beat well

Add the dry ingredients alternatively with milk; don’t over mix

Fill the muffin cups and bake for 16-18 minutes

Remove from oven and let it cool completely

If you wish to make it special for your kid, try this simple icing.


1/2 cup cheese
1/2 cup butter
1/2 cup powdered sugar
1/2 tsp vanilla
A pinch of salt

Beat everything and decorate the cupcakes as you wish.

Absolutely delicious it was.

This goes for my 8th Year Anniversary Mela post! Thank you Viji for the lovely treat!

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