Eggless Beet cakes & WBB news
It was meant to be a continuation of this post, but then a few days have passed since then, and I cannot exactly recall what I meant to share with my readers in Early morning stories – Part II. I’m sure there was something good and I’m also sure it will come back to me sometime. When it does, I prom
  1. Preheat oven at 175 C. Grease an 8″ tin or two mini cake tins. Keep aside.
  2. In large bowl, mix all the dry ingredients with a fork or sift to air them.
  3. In a medium bowl, beat the eggs (If using) or beat together the oil, buttermilk, vanilla extract, grated beets and zest for a minute.
  4. Prepare the egg replacing mix, this will start frothing as soon as you add the warm water to the oil and baking powder. Put this frothing mix into the other wet ingredients. Give it a good stir.
  5. Stir this wet mixture into the dry ingredients until they come together.
  6. Pour into the greased tins and bake for 40 minutes or 25 minutes for mini tins until a tester comes out clean.
  7. Remove and let the cakes cool in their tins for 15 minutes, before unmoulding them.
Recipe Notes


You could do a cream cheese frosting as in the original recipe or eat it as it is over a mug of coffee

Try substituting the beets with grated zucchini, and increasing the quantity of sugar accordingly

This cake is good when you want to sneak in some healthy veggies into your kid’s diet. You could also try this using natural sugars like jaggery for a healthier version


beetroot, healthy cake, low fat baking, eggless cake, WBB