My previous Zebra Cake recipe with Chocolate and Vanilla theme was liked by all and almost the whole cake was completed by my kid. I understood that he liked the pattern in the cake. In his school they used to have week a colour of food or vegetable as a theme. So I had planned to make this cake for the Red Themed week for his snack box in a healthy way by adding Beetroots in the place of chocolate batter and the outcome was satisfying. I was happy that my imagination worked out well finally.

       I am making this cake egg less version and if you want to add eggs in it avoid yogurt and instead add 2 eggs. I have added lemon juice and zest to give nice flavour for my cake. This cake is Beet root and Lemon flavored Zebra cake. Normally Red Velvet cake has a mild mix of cocoa in it, but since my earlier Zebra cake was with cocoa, i have avoided using any cocoa here (you may add a tablespoon of cocoa if you want).

Red Velvet Zebra Cake

INGREDIENTS:

*All Purpose Flour/ Self Raising Flour- 1 1/4 cup
Beet root- 2 small (1/2 cup puree)
Oil- 1/2 cup
Sugar- 1 cup
Thick yogurt, beaten- 1/2 cup
Salt- pinch
Baking powder- 1 teaspoon
*Baking Soda- 1/2 teaspoon
Lemon-1(juice and zest)
* Do not add baking soda if you are using Self Raising Flour.




PROCEDURE:

  • In a bowl add oil and sugar and whisk using electric hand mixer or a wire whisk till the sugar is almost dissolved.
  • Add yogurt and whisk till combined well.
  • Now add baking powder and *Baking Soda (Do not use if you are using Self raising  Flour); Mix well
  • Add the lemon juice and zest.
  • Immediately add the All Purpose Flour/ Self Raising Flour 1/2 a cup at a time and mix/fold well.
  • Divide the dough into equal parts.
  • In one half add the beetroot puree and mix well until uniformly combined. Now this batter will be little loose(thinner than white batter) in consistency.
  • If the white batter(other half) is thick add more lemon juice to make it thin so that the batter drops from spoon easily.
  • To make the beet root puree, Pressure cook the beet root till soft around 2-3 whistles.
  • Peel them and roughly chop them and puree them as fine paste without adding any water.
  • Preheat the oven to 180oC.
  • Take a 20 cm baking pan and line with wax paper or grease the pan with oil or butter and dust with flour and shake off the excess flour.
  • At the centre of the pan add a tablespoon of white batter then add the beet root batter at the centre of the white batter. Like wise add the whole batter inside the pan in alternative manner till you finish the whole batter.
  • When u add the whole batter in that manner it spread and reach the whole tin in thin layer once u bake the cake, it raises and gives zebra appearance.
  • Bake the cake for about 40-45 minutes or until the skewer comes out clean.
Checkout other variants of this cake;