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Beetroot Cake

Moist, delicious and easy to cook, this gorgeous beetroot cake is suitable for all kinds of occasions. It contains barely any flour, and can easily be made gluten free by using a gluten-free flour to dust the sides of your cake tin.



  • 1 cup of rice bran oil ( or any other neutral oil)
  • 2 cups of raw sugar
  • 4 eggs
  • 1 ¾ cup of wholegrain flour
  • ¼ cup cocoa
  • 1 tbspn ground ginger
  • 1 tspn mixed spice
  • 2 tspn cinnamon
  • 3 cups of raw beetroot, peeled and grated
  • 2 tspns vanilla extract
  • tspns baking soda
  • 1 tbspn orange juice


  • 150g cream cheese
  • 100g butter
  • 3 cups of icing sugar
  • 1 tbspns lemon juice



Preheat oven to 160°C

Grease a 23cm cake tin and line with baking paper.

Beat oil and sugar in a mixer or large bowl. Beat in eggs then slowly mix or stir in flour, cocoa, ginger, mixed spice, cinnamon, beetroot and vanilla.

Dissolve baking soda in orange juice and stir in briefly, try not to over-stir the mixture.

Pour into prepared tin and bake for approximately 50 – 55 minutes or until the top springs back or the skewer comes out clean when inserted into the centre of the cake.

Cool for a little while then turn out onto a cooling rack.



Mix cream cheese and butter in a mixer or bowl until smooth.

Add icing sugar, salt and lemon juice and mix until a spreadable consistency.

Spread over the top of cake.