Beetroot Cake Loaf

Two beetroots were lying in the vegetable tray. I did not want to make the regular barfi, and there was no white chocolate to make the truffles. As Christmas was around the corner, I thought of baking a cake. It turned out profoundly delicious. Please see the recipe below.


  • Beetroot – 150 gms (1 no.)
  • Milk – 1/2 cup
  • Sugar – 2 tbsp
  • Ghee – 1 tsp
  • Wheat flour – 1 cup
  • Salt – 1 pinch
  • Baking powder – 1.5 tsp
  • Chopped nuts – 1 tbsp
  • Milk – 1 cup
  • Powdered Sugar – ½ cup
  • Refined oil – ¼ cup
  • Lemon juice – 1 tbsp

         Serves – 1 Loaf (8 * 4 inch)


Step 1 – Beetroot Halwa

  • Cook the beetroot in the pressure cooker and grate it
  • Put the grated beetroot with 1/2 cup milk in a thick-bottomed pan on medium heat and cook till they are mushy
  • Mix sugar and let the mixture dry out
  • Add cardamom powder and chopped nuts

Step 2 – Preparing dry ingredients

  • Grease the baking tray and keep it aside
  • In a bowl, take wheat flour, salt, baking powder
  • Sieve them three times to mix well
  • Add chopped nuts

Step 3 – Preparing wet ingredients

  • Preheat the oven at 170 degrees for 10 mins
  • In a bowl, take the milk, and add sugar to it (milk should be at room temperature) and mix well
  • Now add ¼ cup oil to this sugar and milk mixture
  • Next, add beetroot halwa (1/2 cup )
  • Mix all these ingredients
  • Now add lemon juice to it

Step 4 – Fold the dry ingredients into the wet ingredients

  • Fold the dry ingredients gently into the wet ingredients
  • Add a little more milk if required
  • The batter should be in ribbon consistency
  • Pour it in the greased cake tray

Step 5 – Baking

  • Bake the cake loaf at 170 degrees for 25 mins
  • Check with the help of a toothpick; it should come out clean

Cooking tip – Preserve the water in which you steamed beetroot. You can use that water for kneading pastry dough.

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