Beetnik cake

Beetnik cake


78 people made this

About this recipe: 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.


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 (6)


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

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