CHOCOLATE BEETROOT AND ZUCCHINI BUNDT CAKE

4.97 from 31 votes

CHOCOLATE BEETROOT AND ZUCCHINI BUNDT CAKE

This chocolate beetroot and zucchini cake are velvety, dense but moist, dark and deeply satisfying. They are scrumptiously perfect with a morning cup of tea or as a satisfying dessert.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 263kcal

Author: Maureen Celestine

Ingredients

2 Cups All purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups brown sugar, heaped
¾ cup grapeseed oil
2 Eggs
1 ½ teaspoons pure vanilla extract
1 Cup hot water
1 teaspoon instant coffee
½ cup shredded zucchini (1 small zucchini)
½ cup cooked beet (2 medium beets)
1 cup shredded coconut (sweet or unsweetened is fine) optional
½ cup dried cranberry, chopped (optional)

Instructions

Preheat the oven to 350°F. Heavily grease the bundt cake pan or grease and line a regular cake pan.
Sift together the flour, cocoa powder, salt, and baking powder into a bowl, set aside.
Mix the oil and sugar in the bowl of a stand mixer using the paddle attachment. Carefully add the eggs, and vanilla extract beat for a few seconds. Then, add the cooked beets and zucchini, mix on medium speed until combined. Gradually stir in the sifted mixture into the bowl and mix until well incorporated. Meanwhile, add the instant coffee into the hot water and stir. Gently pour the hot liquid into the stand mixer. Beat on a steady motion for medium to high speed for about 2 minutes.
Using a spatula, fold in the shredded coconut and cranberry. Spoon the batter into the prepared pan. Tap the pan twice on the countertop to release any air bubbles. Bake for 35-45minutes or until a skewer inserted in the cake comes out clean.
Allow the cake to cool in the pan for 10minutes then turn out and cool completely on a wire rack. Serve as is or garnish with chocolate ganache or fresh fruits.

Nutrition