The Little Mill Blog
A Whole Lotta Love – Beetroot & Wholemeal Spelt Bundt Cake

Spelt & Beetroot Cake

by Kathy Purcell,

There are two camps in the world when it comes to Valentines Day, those who embrace the hearts, chocolates and schmaltzy cards and those who want to run away and wait till it’s over. Which ever camp you are in, we think everybody likes to show people they care, and that can happen 365 days of the year! We say ditch the flowers, and show you lurve someone by baking a delicious and healthy cake (healthy of course because we want to make sure that our loved ones stay around as long as possible!).

For Valentines or anytimes, how about a Spelt & Beetroot Bundt Cake. We will spare you too many puns, but our name for this cake is “A whole lotta Love”, so throw some Led Zepplin on spotify, get your apron on and show someone you love them with cake!

A Whole Lotta Love – Beetroot & Wholemeal Spelt Bundt Cake


~ 500g Grated Beetroot (Raw)

~ 400g The Little Mill Stoneground Wholemeal Spelt Flour (available to Irish & UK customers from this site,(Available to buy here for USA)

~ 400g Caster Sugar

~ Teaspoon Cinnamon

~ 3 eggs

~ 290g Sunflower Oil

~ 1 ½ teaspoons of baking powder


  1. Mix all the dry ingredients together

  2. Add in eggs, sunflower oil and form to a paste

  3. Mix in grated beetroot

  4. Pour into a 26 cm greased bundt cake tin

  5. Bake for 55 minutes at 170 degrees

Decorate as desired

spelt and beetroot cake
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