High time to switch to gluten free vegan chocolate cake for people having high sweet tooth and longing for healthy options to curb those after meal cravings
What You Need For The Cake:
200 grams quinoa flour
30 grams good quality cocoa powder
50 grams powdered brown sugar
50 grams jaggery powder
2 tsp baking powder
1 tsp baking soda
1 tbsp vanilla essence
1/2 tea cup EVOO
1 tea cup beetroot juice
Steps To Bake :
Preheat your oven at 180 degree centigrade for 12 minutes.
Sieve quionoa flour, sugar, baking powder, baking soda and coco powder separately and mix everything together. Our dry mixture is ready.
Next beat butter/oil and eggs together. Add beetroot juice and vanilla essence to it.
Slowly put 1 tbsp of the mixture and mix into the wet mixture.
Repeat the process till you fold in all the dry mixture into the wet mixture.
Beat the whole batter for 7 to 8 minutes using electric beater or using a hand blender. Using a hand blender will take longer time.
Grease a baking tray and pour the batter into it.
Let the batter rest for a minute to remove any bubbles. Tap from sides if any.
Bake the cake for 40 minutes or till done.
Do a knife test to see that the cake is baked well.
Let the cake cool down completely before you demould it.
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