Description
This moist and flavorful Chocolate Beetroot and Zucchini Bundt Cake combines the richness of cocoa with the natural sweetness of beets and zucchini. Enhanced with shredded coconut and dried cranberries, this cake offers a unique twist on a classic dessert, perfect for a crowd or special occasions.
Ingredients
Dry Ingredients
- 2 Cups All purpose flour
- 3/4 cup Unsweetened cocoa powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
Wet Ingredients
- 1 1/2 cups Brown sugar, heaped
- 3/4 cup Grapeseed oil
- 2 Eggs
- 1 1/2 teaspoons Pure vanilla extract
- 1 Cup Hot water
- 1 teaspoon Instant coffee
- 1/2 cup Shredded zucchini (about 1 small zucchini)
- 1/2 cup Cooked beet (about 2 medium beets)
Optional Ingredients
- 1 cup Shredded coconut (sweet or unsweetened)
- 1/2 cup Dried cranberry, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Heavily grease a bundt cake pan or grease and line a regular cake pan to prevent sticking.
- Mix Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a bowl and set aside to ensure even distribution.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix the grapeseed oil and brown sugar until well combined. Carefully add the eggs and vanilla extract, beating for a few seconds to incorporate.
- Add Vegetables and Dry Mix: Add the cooked beets and shredded zucchini to the wet mixture, mixing on medium speed until fully combined. Gradually add the sifted dry ingredients into the bowl and mix until thoroughly incorporated.
- Prepare Coffee Mixture: Dissolve the instant coffee in the hot water and gently pour this liquid into the stand mixer bowl. Beat on medium to high speed for about 2 minutes to create a smooth batter.
- Fold in Optional Ingredients: Using a spatula, gently fold in the shredded coconut and chopped dried cranberries if using, ensuring an even mix without over-beating.
- Fill the Pan and Bake: Spoon the batter into the prepared bundt pan, tapping the pan twice on the countertop to release any trapped air bubbles. Bake in the preheated oven for 35-45 minutes, or until a skewer inserted into the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Serve as is or garnish with chocolate ganache or fresh fruit for added decadence.
Notes
- Ensure the beetroot is cooked and cooled before adding to the batter to avoid excess moisture altering the texture.
- You can substitute grapeseed oil with any neutral oil, like vegetable or canola oil.
- Optional shredded coconut and dried cranberries add texture and flavor but can be omitted for a simpler cake.
- Make sure to tap out air bubbles to prevent holes or uneven baking in the cake.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
