Vegan Beetroot Whole Wheat cupcakes...
353
|   Jul 06, 2017
Vegan Beetroot Whole Wheat cupcakes...

My daughter who is in school and a teenager is a very pricky and a fussy eater. As for her age it's very difficult for me to convince her to taste new dishes or eat vegetables. I am sure most of the mommies face the same situation as I do. Children need healthy and nutritious food. As a mother of a teenager, it's bit tricky for me.

Most children like cakes. My daughter and her friends enjoys this cake in school. Though my daughter has canteen facility in school, I prefer giving her lunch box for her school break. This recipe is eggless and vegan. This recipe is also good for children with lactose intolerance as no dairy products are used in this recipe. This cake is made with whole wheat flour, beet root purée and coconut milk. Instead of coconut milk soya milk or almond milk can also be used.

Ingredients

2 1/2 cup Whole Wheat flour

1 tbsp Cocoa powder

1cup Powder Sugar

1/2 cup Oilve Oil

1 tsp Baking powder

1 tsp Soda bicarbonate

300 Ml Coconut milk

2 tsp Vanilla essence

1 Beetroot pureè

Method

Mix and seive the flour, baking powder, soda bicarbonate and Cocoa powder together. Take a mixing bowl. Add oil and sugar. Beat it well till the oil and sugar blends well. Add the vanilla essence and beetroot puree, beat it well. Add 1/2 the flour and 100 ml coconut milk, beat it well. Add the remaining portion of the flour and add the remaining coconut milk little at a time. Beat it till thick batter consistency is achieved. Preheat the oven to 180 degrees celsius. Take a 12 cavities cup cake mould. Add the cupcake liners. Pour the batter in the cupcake liners filling only 1/2 the level of the cupcake liners. Bake at 180 degrees celsius for 25 minutes. Cool the cupcakes and children can enjoy them in their lunch box or for snacks. You can frost with vanilla buttercream or any frosting of your choice or just have it as it is.

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