Beetnik cake

    1 hour 10 min

    This cake is simply great with the odd ingredient of beetroot. It goes in the oven pink and comes out a nice rich golden colour. It's a great way to use up those extra beetroots you have from your garden. I often ice it with a cream cheese icing.

    91 people made this

    Serves: 15 

    • 225ml vegetable oil
    • 400g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 275g grated beetroot
    • 1 (220g) tin pineapple, pureed with its juice
    • 375g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1 teaspoon salt

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
    2. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the beetroot and pureed pineapple with juice. Combine the flour, baking powder, bicarb, cinnamon, allspice and salt; stir into the beetroot mixture until just incorporated. Spread the cake mixture evenly into the prepared tin.
    3. Bake for about 45 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. When cool, ice as desired, or eat plain.

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    Reviews in English (44)


    I have made this beetroot cake three time and its just wonderful you need to cook the beetroot first. A very bit hit with everyone who tried it and they all asked for more.  -  14 Sep 2013


    I used half quantities of this recipe and vacuum packed beetroot (the sort without vinegar) and made 12 good size buns in paper cases. Moist and tasty.  -  20 Jul 2016


    I love this recipe its quick and so moist. I love it with a soft cheese topping the same as I use on carrot cake.  -  09 Nov 2015