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Beetroot and pear cake


  • 120g beetroot (grated)
  • 100g chopped pear or apple
  • 110g sultanas
  • 60g chopped walnuts or almonds
  • 140g self-raising white flour
  • 180g self-raising wholemeal flour
  • 170g sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 100ml rapeseed oil
  • 100ml soya milk
  • 200ml water
  • Dash of vinegar
  • 1/2 tsp vanilla essence


  • Preheat the oven to 190°C. Stir dry ingredients together and then mix in the liquid ingredients.
  • Pour the mixture into a medium-sized cake tin which has been greased.
  • Bake for 45 minutes and then reduce to 160°C and cook until a knife inserted into the middle comes out clean. (About another 20 minutes.)

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