About:

In this recipe have used a unique combination of Muesli free from nuts (Oats, Barley, Rye flakes & Wheat flakes) with beet. Using Agave nectar makes this cake Vegan friendly too. Using Pear sauce and Museli are the variations tried in this cake.

Serves: 8
Preparation time: 15 minutes
Baking time: 30- 35 minutes

Ingredients:

• Powdered muesli-3/4cup
• Cocoa powder-1/4cup
• Baking powder-3/4tsp
• Salt -1/4tsp
• Beet puree-1cup
• Agave nectar-1/3 cup
• Unsweetened pear sauce-1/4cup
• Olive spread-2tbsp
• Vanilla extract-2tsp
• Chopped pecan nuts-1/2cup (optional) (alternatively walnut or any nuts can be used)

Procedure:

• Pre-heat the oven at 180deg. Grease and line the cake tin/pan and keep aside.
• Combine powdered muesli, baking powder, salt, cocoa powder in a bowl mix well, add in chopped walnuts toss and keep aside.
• Melt chocolate in a double boiler/ in a microwave.
• Stir in melted chocolate to the beet puree, Agave nectar, olive spread, vanilla essence, pear sauce and whisk well until combined and smooth.
• Stir in the flour- walnut mixture and mix slowly using a wooden spoon.
• Pour the batter into the prepared pan and bake for 30-35minutes/ until the tooth pick inserted comes out clear.
• Cool completely in the pan on a wire rack.

Note:

• I used homemade beetroot puree and pear sauce.
• For beet puree-finely chop beets, steam and blend to puree (approx. 2medium beets)
• For Pear sauce – Peel, dice and deseed and cook them in boiling water until tender and soft. Allow it to cool down and then blend it in a food processor.
• Oats powder/oats flour can also be used alternatively
• Muesli I used here doesn’t contain any nuts/fruits-it is a mixture of oats, rye flakes, bran flakes and wheat flakes.
• Vegetable oil/fat or butter can be used alternatively to olive spread.
• Agave nectar can be added as per sweet tooth
• Honey can also be used instead of Agave nectar

I am bringing this recipe to Annie’s VVLP#14 and Kimmy’s Healthy Vegan Potluck#15