Beetroot cake recipe

Name: Beetroot cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 ml (7fl oz) groundnut oil; 250 g (8.8oz) golden caster sugar; 3 medium eggs, whites and yolks separated; 3 tbsp milk; 150 g (5.3oz) raw beetroot, peeled and grated; 100 g (3.5oz) roasted hazelnuts, chopped; 100 g (3.5oz) golden sultana and dried cranberry mix; 200 g (7.1oz) plain flour; 2 tsp baking powder; 0.5 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp freshly grated nutmeg; 0.5 tsp cream of tartar

Servings: persons

200 ml (7fl oz) groundnut oil
250 g (8.8oz) golden caster sugar
3 medium eggs, whites and yolks separated
3 tbsp milk
150 g (5.3oz) raw beetroot, peeled and grated
100 g (3.5oz) roasted hazelnuts, chopped
100 g (3.5oz) golden sultana and dried cranberry mix
200 g (7.1oz) plain flour
2 tsp baking powder
0.5 tsp ground ginger
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
0.5 tsp cream of tartar

1
Preheat the oven to 190C/gas mark 5.
2
Liberally spray a ring mould with non-stick spray.
3
Whisk together the oil and sugar in a large bowl until combined.
4
Add the egg yolks and milk and continue to whisk until you have a smooth batter.
5
Stir in the grated beetroot, nuts and vine fruits.
6
In a separate bowl, mix together the flour, baking powder and spices.
7
When well mixed, stir into the beetroot cake batter.
8
Place the egg whites in a clean bowl and whisk until just foaming.
9
Add the cream of tartar and continue to whisk on full speed until they reach the stiff peak stage.
10
Fold the egg white foam into the batter in three stages until smooth and well combined.
11
Transfer the cake mixture to the prepared tin and bake for 3035 minutes or until a skewer inserted in the centre comes out clean.
12
Remove from the oven and place on a wire rack to cool.
13
Run a knife around the edge of the cake before turning out onto a serving plate or cake stand.

967

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 ml (7fl oz) groundnut oil, 250 g (8.8oz) golden caster sugar, 3 medium eggs, whites and yolks separated, 3 tbsp milk, and more.

Yes, Beetroot cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!