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Refined Sugar-free Beetroot and Banana Cake

Serves 12


Pre-heat oven to 180 degrees. Grease and line a 23cm cake tin 

Mash bananas and beetroot together in a bowl. Add eggs, rice malt syrup, vanilla extract and rice bran oil and stir until combined. Stir in milk. Add sifted flour and combine.

Pour into cake tin and bake for 40 minutes or until a skewer comes out clean.

For the icing, whip cream cheese, rice malt syrup and cocoa powder together until smooth. Once cake is cooled, add icing and enjoy.


TIP: For a dairy-free option, substitute milk with coconut milk. For the icing, whip a can of coconut cream (removing the clear liquid that settles at the top of the can) and fold in the rice malt syrup and cocoa powder until smooth.


 For more Beetroot recipes click here