Eggless Natural Velvet Cake


2 cups all purpose flour / maida
2 medium size beetroot
1 cup sugar
2 tsp baking powder
2 tsp vanilla essence
2 tbsp cocoa powder
1/2 cup oil ( I used olive oil )
1 cup milkpinch of salt


  1. Wash the beetroot thoroughly and pressure cook for 4 whistles or until its tender. Once it cools remove the skin and make a smooth puree and keep aside.
  2. Preheat the oven at 180 degrees.
  3. Sieve the dry ingredients (flour, cocoa powder, salt, baking powder) for 3 times. Grind the sugar to fine powder if the sugar granules are big.
  4. Mix the beetroot puree and sugar in a big bowl nicely then add milk, vanilla essence and oil and mix nicely.88
  5. Add the dry ingredients to it and mix properly to a fine lump free consistency. Pour into cupcake moulds up to 3/4 level.
  6. Bake for 25-30 minutes or till done. Insert a toothpick in the center , if it comes out cleanly then its done.
  7. Remove and let the cupcakes rest in a cooling rack.89


  • Baking time may vary from oven to oven so keep a eye over it when baking.
  • If you wish you can use a medium size 9 inch cake pan instead of cupcake moulds and bake 45 minutes or till done at 180°.
  • I got approximately 20 cup cakes.
  • You can sprinkle sugar powder over it to give it a little zing.

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