Beet Lava Cake

Eggless, no food color, no white sugar and made with a vegetable. Can it taste good? Yes yes. It does

Written by Sahini Banerjee

3 people

Serves 3 people

8 ingredients

45 min - 1 hr

Prep + cook time

A recipe that came in my dream : A small invention

The night I dreamed of this recipe, I had Gajar ka Halwa at home. And I kept thinking about beet halwa. I went to sleep, and BAM! This sweet thing appeared in my dream, me preparing it. I woke up right then, I was so excited, and then recipe tested with 8 different samples. With eggs and without eggs. And this version, with jaggery, and no eggs tastes the best!

It’s so light, fluffy, and I think roasting the beet enhances its natural sweetness. Even the beet bits that are left in the cake, tastes like tutti fruti. I am leaving a bunch of tips and tricks for you to try this recipe. Let me know how it turns out.

Ingredients

For the Beet Puree 

Roasted Beet : 140g
Milk : 2 tsp

For the Cake

2 tbsp beet Puree
28g butter
25g White Chocolate
1/4 tsp Vanilla Essence 
1.5 tbsp Jaggery
1.5 tbsp Flour (Oats flour, Maida, Atta)
1 tbsp Milk
1/4 tsp Baking powder

Instructions

Additional info to help you a little more : 

  1. Different Ramekin sizes require different baking time. Even the type of materials you use will affect your baking time to achieve the perfect lava inside.
  2. I use 100ml ramekins, but standard ramekins are 200ml-250ml
  3. Bake the cake right before eating. Other the centre will solidify, and it won’t be a lava cake anymore.
  4. Once baking is complete, do not leave the ramekin inside the oven for too long. It’s better to take out the cake for best “lava” results
  5. You can add more beet puree for more beet color. I like the bright pink I achieved from 2 tbsp. If you add more beet puree make sure to add a little more flour (For each tbsp of beet puree, 1/2 tsp to 1 tsp flour works best)

Instructions step by step :

  1. Peel an entire beet, oil it generously, and wrap it in aluminium foil. Bake the beet at 230 °C for 35 minutes. Once baking is done, let it cool and then take off the foil. [Note : DO NOT PUT ALUMINIUM FOIL IN A MICROWAVE. IT WILL CATCH ON FIRE. OVEN AND MICROWAVES ARE DIFFERENT]
  2. Chop the roasted beet, and add it to a blender along with 2 tsp of milk. Puree it into a smooth paste.
  3. In a separate bowl, take white chocolate and room temperature butter. On a double boiler, melt the butter and chocolate on low heat. Take it off of the heat once it’s molten.
  4. Into the butter and chocolate, add vanilla essence, milk, and beet puree. Milk well.
  5. Add in the jaggery, flour, and baking powder. Mix well until there are no lumps left.
  6. Next you need to ready your ramekins : butter the inside of the ramekin generously, but in an uniform manner. 
  7. Add 1 tsp flour and line the butter ayer with a coating of flour. Pat out the excess. This is to ensure that the cake will readily come off when cooled.
  8. Add in your cake batter upto 2/3 mark or 1/2 mark. I did 2/3
  9. Bake at 200°C-210°C for 4-5 minutes. Or depending on the size of your ramekin, bake until the top of the cake is smooth and cooked as shown in the reference photo above.
  10. Plate it immediately. Top it off with your favourite ice-cream, and garnish with mint leaves. 

Enjoy!

All my love,
Feashts

9 thoughts on “Beet Lava Cake (Veg)”

  2. Ipshita

    Hi Sahini, TY for this fun recipe. Have one quick question though – When you write ‘1.5 tbsp Flour (Oats flour, Maida, Atta)’ does it mean a mix of those flours or either of those? TY in advance.

  3. Himani Singh

    This recipe is amazing. Dear, actually I got mad when I saw your recipe HOLI BREAD! I want to make it, I even commented on you tube for that recipe as there is no description of it. So please, please please upload it and also make one video on kneading techniques to make bread. Pleaseeee dear

    1. Himani Singh

      yes even this is my question. What I was thinking is of to create oven in kadhai. It is said naa that put salt is kadhai, a full packet, let it get heat for 10 mins then place one stand and put your bowl or plate on that and cover it. Then cook for 15 mins minimum and 30 mins max on low flame. A little bit confusion is there so want Sahini to reply

  5. Shriti

    Hi sahini…thank u so much for eggless veg lava cake. Can u suggest any substitute for baking powder and baking soda? Somebody suggested sour dough.will thst work.if yes howto use it ..any ideas

  8. Archana

    Hi Sahini, thank you for sharing the recipe. A suggestion please, could you increase the font size of your post, it’s a tad difficult to read even with glasses on.

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