2 Layer Cake | Healthy Cake | Spinach & Beetroot Cake

Ingredients

For beetroot cake layer:

• 1 cup atta or whole wheat flour

• 2 drops red food colour, optional

• 1/4 cup cocoa powder

• 1 beetroot, grated

• 1 cup curd or yogurt

• 1/2 cup brown sugar

• 1/2 tsp baking soda

• 1 tsp baking powder

• salt, a pinch

• 1 tsp vanilla essence

• 1/4 cup oil

• 1 tbsp mixed nuts, chopped

For spinach cake layer:

• 1/2 cup baby spinach leaves, chopped

• 1/2 banana

• 1 tbsp mixed nuts, chopped

• 1/3 cup curd

• 3/4 cup maida or all purpose flour

• 1/4 cup atta or wheat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon powder

• salt, a pinch

• 1/4 cup powdered sugar

• 1/2 tsp vanilla essence

• 1/4 cup butter

• 3 tbsp milk

• 2 drops green food colour, optional

Instructions

1. Chop the baby spinach leaves, and grind them into a paste with milk and banana.

2. In a bowl, sieve all the dry ingredients and then add the spinach puree, vanilla essence, food colour and butter to it.

3. Blend it to form a medium consistency batter.

4. Add more milk if needed.

5. Preheat the oven or OTG (Mode: Fan + upper rod + lower rod) at 200˚C for 15-20 minutes.

6. In a cake mould, place the base cake layer.

7. For the second layer, grind Beetroot with oil to form a puree .

8. In a bowl, sieve all the dry ingredients and then add the beetroot puree, vanilla essence and red food colour to it.

9. Blend it to form a medium consistency batter.

10. Now transfer this over the spinach cake layer and put it in the oven.

11. Bake the muffins at 180˚C for 25-30 minutes.

12. Use a toothpick to check if they have baked well. The toothpick should come out clean.

13. Your double layer cake is ready!

Nutrition Facts

Per Slice: 288 calories; 14.4 g fat; 35.6 g carbohydrates;5.0 g protein; 2.6 g fibre.

Spinach & Beetroot Cake Video: