Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
When it comes to gluten-free baking, beetroot is a secret weapon that many people overlook.
This vibrant root vegetable not only adds natural sweetness and moisture to cakes, but its rich color and earthy flavor also bring a unique twist to traditional desserts.
If you’re on the hunt for new and exciting gluten-free cake recipes, you’re in the right place!
In this blog, we’ve compiled a collection of 33+ gluten-free beetroot cake recipes that are perfect for every occasion, whether you’re preparing a quick snack, hosting a party, or looking for a healthier dessert option.
Beetroot cakes have grown in popularity in recent years, and it’s easy to see why.
They’re incredibly versatile and can be made in various styles, from decadent chocolate beetroot cakes to lighter, fruit-infused varieties.
Plus, beets are packed with nutrients like fiber, vitamins, and antioxidants, making these cakes a tasty and nutritious option for anyone avoiding gluten.
Whether you’re a seasoned baker or just starting your gluten-free journey, these 33+ recipes will inspire you to bake with beets in a whole new way.
33+ Delicious Gluten-Free Beetroot Cake Recipes You Need to Try
With over 33+ gluten-free beetroot cake recipes to choose from, you’ll never run out of delicious, healthy options to enjoy.
Beetroot’s versatility shines through in all of these recipes, allowing you to experiment with flavors, textures, and ingredients to suit your personal taste and dietary needs.
Whether you’re craving something rich and indulgent, light and fruity, or nutty and aromatic, there’s a beetroot cake here for you.
So, what are you waiting for? Get your apron on and start baking one (or more!) of these amazing gluten-free beetroot cakes today.
Gluten-Free Beetroot Chocolate Cake
This gluten-free beetroot chocolate cake is a rich and moist dessert that combines the earthy flavor of beetroot with the decadence of chocolate.
Perfect for those with gluten sensitivities or anyone looking to enjoy a healthier yet indulgent treat, this cake is full of flavor and moisture thanks to the natural sweetness of the beets.
The combination of beets and cocoa powder creates a deep, satisfying chocolate flavor that’s enhanced with a soft and dense texture.
Ingredients
- 2 medium-sized beets, peeled and grated
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup maple syrup or honey
- 3 large eggs
- 1/2 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (optional)
- 1/2 cup milk of choice (dairy or non-dairy)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, combine the grated beetroot, maple syrup, eggs, melted coconut oil, and vanilla extract. Mix until well combined.
- Gradually fold the dry ingredients into the wet ingredients, stirring until the batter is smooth.
- Add the milk and continue to stir until everything is well combined.
- If desired, fold in the chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
This gluten-free beetroot chocolate cake is a showstopper that delights both the eyes and the palate.
The beets add a unique sweetness while keeping the cake moist, and the chocolate chips provide an extra layer of indulgence.
Whether you’re serving it for a special occasion or just because, it’s a cake that will leave your guests asking for the recipe.
The richness of this cake makes it a perfect option for those craving a dessert that feels indulgent but is still packed with natural ingredients.
Gluten-Free Beetroot Carrot Cake
This gluten-free beetroot carrot cake is an absolute favorite for lovers of moist, spiced cakes.
The natural sweetness of beetroot and carrots shines through, paired with warm spices like cinnamon and nutmeg.
Topped with a creamy, dairy-free frosting, this cake is a healthier version of a beloved classic.
Ideal for birthdays or any special occasion, it brings together the flavors of fall in a gluten-free, nutritious package.
Ingredients
- 1 medium-sized beetroot, grated
- 1 cup grated carrots
- 2 cups gluten-free flour (e.g., almond flour or rice flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup maple syrup or coconut sugar
- 1/4 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, mix the grated beetroot and carrots. Set them aside.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the maple syrup, oil, eggs, and vanilla extract together until smooth.
- Combine the wet ingredients with the dry ingredients, stirring gently to combine.
- Fold the grated beetroot and carrots into the batter, making sure they’re evenly distributed. Optionally, stir in the nuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
The gluten-free beetroot carrot cake is a beautifully moist and flavorful treat.
The combination of beetroot and carrots not only provides a fantastic texture but also offers a natural sweetness that enhances the spices.
This cake is a great way to sneak some vegetables into a delicious dessert, and with the optional nuts, it adds a lovely crunch to each bite.
Whether you choose to top it with a dairy-free frosting or enjoy it as is, it’s a delightful dessert that will leave everyone asking for more.
Gluten-Free Beetroot and Almond Cake
A perfect blend of beetroot and almond, this gluten-free cake is light, nutty, and subtly sweet.
With a delicate texture and rich flavor, it’s an excellent dessert for any time of year, and the vibrant color of the beets gives it a striking visual appeal.
Made with almond flour and sweetened with honey, this cake is a healthy alternative to traditional cakes while still being indulgent and satisfying.
Ingredients
- 2 medium beets, peeled and boiled
- 2 cups almond flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup orange juice
- 1/4 cup chopped pistachios or almonds (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a food processor or blender, blend the boiled beets until smooth.
- In a separate bowl, mix the almond flour, baking powder, and salt.
- In another bowl, whisk the honey, melted coconut oil, eggs, vanilla extract, and orange juice together until combined.
- Add the beet puree into the wet ingredients and mix well.
- Gradually fold the dry ingredients into the wet mixture, stirring until fully incorporated.
- If using, stir in the chopped pistachios or almonds for an added crunch.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free beetroot and almond cake is a great way to celebrate the earthy, slightly sweet flavor of beets.
With its nutty texture from almond flour and the addition of pistachios or almonds, it creates a delightful contrast of textures.
The orange juice adds a refreshing citrus note that complements the beetroot perfectly.
This cake is a great choice for those seeking a naturally sweet, low-sugar dessert that doesn’t compromise on flavor.
It’s perfect for any gathering and sure to impress your guests.
Gluten-Free Beetroot Lemon Cake
This gluten-free beetroot lemon cake is a zesty and refreshing dessert that balances the natural sweetness of beetroot with the tangy flavor of lemon.
The beets give the cake a soft, moist texture, while the lemon adds a burst of freshness that perfectly complements the earthy sweetness of the beets.
A light drizzle of lemon glaze on top enhances the citrusy flavor, making this cake a delightful treat for any occasion.
Ingredients
- 2 medium-sized beets, peeled and grated
- 2 cups gluten-free flour (such as rice flour or a gluten-free blend)
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/2 cup olive oil or melted coconut oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup water or almond milk
Lemon Glaze:
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the grated beetroot, eggs, honey or maple syrup, olive oil, lemon zest, and lemon juice. Mix until well combined.
- Gradually fold the dry ingredients into the wet ingredients, stirring until the batter is smooth. Add water or almond milk to adjust the consistency if necessary.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the lemon glaze by mixing powdered sugar and lemon juice together until smooth.
- Once the cake has cooled completely, drizzle the lemon glaze over the top.
This gluten-free beetroot lemon cake is the perfect combination of sweetness and tartness, making it a refreshing dessert option.
The beetroot adds a lovely, moist texture, while the lemon provides a light, bright contrast.
The lemon glaze ties everything together, giving the cake an extra touch of sweetness and citrusy zing.
It’s a great dessert for spring or summer gatherings, as it’s light, flavorful, and sure to impress guests with its unique yet delicious flavor combination.
Gluten-Free Beetroot and Coconut Cake
This gluten-free beetroot and coconut cake combines the richness of coconut with the natural sweetness of beetroot, creating a moist, flavorful cake that’s perfect for any occasion.
The coconut adds a delightful texture, while the beetroot helps keep the cake incredibly moist without overwhelming the flavors.
Topped with a light coconut frosting, this cake offers a tropical twist to the classic beetroot cake, making it a unique and indulgent treat.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups shredded coconut (unsweetened)
- 2 cups almond flour or gluten-free flour blend
- 1/2 cup maple syrup or honey
- 1/2 cup coconut oil, melted
- 3 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup coconut milk or almond milk
Coconut Frosting:
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, mix together the grated beetroot, shredded coconut, almond flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, maple syrup, coconut oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Add the coconut milk to adjust the batter consistency if needed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool completely in the pan before removing.
- For the frosting, beat the coconut cream, powdered sugar, and vanilla extract together until smooth and creamy.
- Frost the cooled cake with the coconut frosting and sprinkle with extra shredded coconut if desired.
This gluten-free beetroot and coconut cake is a tropical delight, offering a rich, moist texture with every bite.
The beetroot lends natural sweetness and moisture, while the coconut adds depth and a unique flavor.
The coconut cream frosting brings a creamy, indulgent finish to the cake, making it the perfect dessert for any special occasion.
Whether served at a birthday party, a gathering, or as a treat for yourself, this cake will leave everyone craving more of its tropical goodness.
Gluten-Free Beetroot Spice Cake
This gluten-free beetroot spice cake is a comforting, warming dessert that combines the earthy sweetness of beetroot with aromatic spices like cinnamon, ginger, and nutmeg.
The result is a moist, flavorful cake that’s perfect for cooler months or as a cozy treat.
The beets help to create a soft texture while infusing the cake with subtle sweetness, while the spices provide a beautiful balance.
Topped with a simple cream cheese frosting, this cake is a satisfying dessert that’s sure to become a favorite.
Ingredients
- 2 medium beets, peeled and grated
- 2 cups gluten-free flour blend
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup maple syrup or brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup water or almond milk
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the grated beetroot, maple syrup, oil, eggs, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture, stirring until fully incorporated. Add water or almond milk to adjust the consistency if needed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Let the cake cool completely before frosting.
- For the cream cheese frosting, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Frost the cooled cake with the cream cheese frosting.
The gluten-free beetroot spice cake is a warm, aromatic treat that’s perfect for the fall or winter months.
The combination of beetroot and spices creates a rich flavor profile, while the cream cheese frosting adds a tangy contrast that elevates the sweetness of the cake.
This cake is a wonderful way to incorporate more vegetables into your desserts without compromising on flavor.
Whether served at a holiday gathering or as an everyday indulgence, this cake is sure to become a beloved favorite in your gluten-free recipe collection.
Gluten-Free Beetroot and Raspberry Cake
This gluten-free beetroot and raspberry cake is a delightful dessert that combines the natural sweetness and moisture of beets with the tangy burst of fresh raspberries.
The earthy flavor of the beetroot pairs beautifully with the vibrant tartness of the raspberries, creating a perfect balance of flavors.
This cake is not only gluten-free but also incredibly moist and packed with nutrients.
It’s an elegant dessert that can easily become a centerpiece for any occasion, and the fresh raspberries add a beautiful touch to each slice.
Ingredients
- 2 medium-sized beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk or water
Raspberry Compote:
- 1 cup fresh raspberries
- 2 tbsp honey or maple syrup
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, baking soda, baking powder, and salt.
- In a separate bowl, mix the grated beetroot, honey or maple syrup, eggs, melted coconut oil, and vanilla extract. Stir until smooth.
- Gradually fold the dry ingredients into the wet mixture, then add the almond milk or water to achieve a smooth batter.
- Gently fold in the fresh raspberries, being careful not to break them apart.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the raspberry compote by simmering the raspberries and honey in a small saucepan over low heat for about 10 minutes, stirring occasionally. Set aside to cool.
- Once the cake is cooled, drizzle the raspberry compote over the top or serve on the side.
This gluten-free beetroot and raspberry cake is a beautifully balanced dessert with a mix of earthy, sweet, and tart flavors.
The beets keep the cake moist and soft, while the raspberries provide a burst of refreshing tanginess that perfectly complements the beetroot.
The raspberry compote adds an extra layer of flavor and visual appeal, making this cake an impressive choice for gatherings or special occasions.
This cake is not only gluten-free but also nutrient-dense, making it a guilt-free treat to enjoy anytime.
Gluten-Free Beetroot and Walnut Cake
This gluten-free beetroot and walnut cake offers a wonderful combination of flavors and textures.
The earthy sweetness of the beetroot is complemented by the rich crunch of walnuts, making each bite satisfying and flavorful.
The combination of almond flour and the natural moisture from the beets creates a tender, nutty cake that is perfect for any occasion.
Topped with a light glaze or simply enjoyed on its own, this cake is a healthy, gluten-free alternative that doesn’t compromise on taste or texture.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups almond flour
- 1/2 cup ground walnuts
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional)
- 1/2 cup chopped walnuts (for the batter)
Walnut Glaze (optional):
- 1/2 cup powdered sugar
- 2 tbsp water or almond milk
- 1/4 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the almond flour, ground walnuts, baking powder, salt, and cinnamon (if using).
- In a separate bowl, mix the grated beets, honey or maple syrup, eggs, melted coconut oil, and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until well combined.
- Stir in the chopped walnuts to add texture and flavor to the cake.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the walnut glaze, whisk together powdered sugar, water or almond milk, and vanilla extract until smooth. Drizzle over the cooled cake, if desired.
This gluten-free beetroot and walnut cake offers a delightful balance of natural sweetness and rich texture.
The beets keep the cake moist and tender, while the walnuts provide a satisfying crunch that elevates the overall experience.
With the added option of a simple walnut glaze, this cake is versatile and can be served either with or without frosting.
It’s a perfect gluten-free treat for any occasion, whether you’re serving it at a family gathering or enjoying it as a comforting snack.
The nutty, earthy flavors make this cake a standout favorite.
Gluten-Free Beetroot Almond Flour Muffins
These gluten-free beetroot almond flour muffins are a perfect snack or breakfast option, combining the earthy sweetness of beets with the richness of almond flour.
The muffins are moist, dense, and full of flavor, making them a satisfying treat any time of day.
The addition of beetroot provides not only a unique flavor but also a boost of nutrients.
These muffins are simple to make and offer a delicious way to incorporate more vegetables into your diet without sacrificing taste.
Ingredients
- 1 medium beetroot, peeled and grated
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional)
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk or water
- 1/2 cup chopped walnuts or raisins (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a large bowl, combine the almond flour, coconut flour, baking soda, baking powder, salt, and cinnamon (if using).
- In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
- Stir in the grated beetroot, mixing until evenly incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth. If desired, fold in chopped walnuts or raisins for added texture.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
These gluten-free beetroot almond flour muffins are a fantastic way to enjoy the flavor and health benefits of beets in a portable form.
The combination of almond flour and coconut flour creates a light, fluffy texture while still being dense enough to provide a filling snack.
The earthy beetroot flavor pairs perfectly with the sweetness of the maple syrup, and the optional addition of walnuts or raisins adds a delightful crunch.
These muffins are a great choice for breakfast or as a mid-day snack, providing both nutrition and delicious flavor in every bite.
Gluten-Free Beetroot Chocolate Cake
This gluten-free beetroot chocolate cake is a rich and decadent dessert that combines the earthy flavor of beets with the indulgence of chocolate.
The beets provide moisture, making the cake incredibly soft and fudgy, while the cocoa enhances the depth of flavor, creating a chocolate lover’s dream.
This cake is not only gluten-free but also a healthier option compared to traditional chocolate cakes, with the added benefits of beetroot.
The combination of chocolate and beetroot makes for a unique twist on the classic chocolate cake.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup honey or maple syrup
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
Chocolate Frosting:
- 1/2 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1/2 cup coconut cream
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the grated beetroot, honey or maple syrup, eggs, melted coconut oil, vanilla extract, and almond milk. Stir until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting by mixing the cocoa powder, honey or maple syrup, coconut cream, and vanilla extract until smooth.
- Let the cake cool completely before frosting.
- Frost the cooled cake with the chocolate frosting and serve.
This gluten-free beetroot chocolate cake is a deliciously rich dessert that brings together two unlikely ingredients—beetroot and chocolate—in perfect harmony.
The beetroot adds moisture and a subtle sweetness, while the chocolate brings a deep, satisfying flavor.
The coconut cream frosting is creamy and smooth, adding a luscious touch to the cake.
Whether you’re looking to satisfy a chocolate craving or want to try something different, this cake is a must-try.
It’s a great option for birthdays, celebrations, or any occasion where you want to indulge in a decadent yet gluten-free treat.
Gluten-Free Beetroot Carrot Cake
This gluten-free beetroot carrot cake is a vibrant and healthy twist on the traditional carrot cake.
The combination of grated beetroot and carrots provides a natural sweetness and moisture, resulting in a light, fluffy texture.
With the warm spices of cinnamon, ginger, and nutmeg, this cake is flavorful and comforting.
Topped with a creamy cream cheese frosting, this cake is perfect for any celebration or as a special dessert to enjoy year-round.
The beets not only add flavor but also provide an extra dose of nutrients.
Ingredients
- 1 medium beetroot, peeled and grated
- 2 medium carrots, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/2 cup olive oil or coconut oil
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup coconut oil (melted)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, mix the grated beetroot, grated carrots, honey or maple syrup, eggs, oil, and vanilla extract. Stir until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the cream cheese frosting, beat the cream cheese, powdered sugar, vanilla extract, and melted coconut oil until smooth and creamy.
- Frost the cooled cake with the cream cheese frosting and serve.
This gluten-free beetroot carrot cake is a wonderful combination of sweet vegetables, warm spices, and creamy frosting.
The beets and carrots together give the cake a moist texture, while the cinnamon and ginger add depth of flavor that’s perfect for any time of year.
The cream cheese frosting is the perfect finishing touch, adding a creamy and slightly tangy contrast to the sweetness of the cake.
It’s a great dessert for special occasions, but also a healthy option for those looking to enjoy a gluten-free treat that’s both nutritious and delicious.
Gluten-Free Beetroot Muffins with Orange Glaze
These gluten-free beetroot muffins with orange glaze are the perfect balance of earthy and citrusy flavors.
The beetroot provides moisture and natural sweetness, while the orange glaze adds a refreshing, zesty flavor that enhances the muffins’ natural sweetness.
These muffins are light, fluffy, and a healthy treat perfect for breakfast, snack time, or dessert.
With a touch of vanilla and cinnamon, they’re subtly spiced and wonderfully aromatic, offering a unique twist on the traditional muffin.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk or water
Orange Glaze:
- 1/2 cup powdered sugar
- 2 tbsp fresh orange juice
- Zest of 1 orange
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the grated beetroot, eggs, maple syrup or honey, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually fold the dry ingredients into the wet ingredients until well combined.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins are cooling, prepare the orange glaze by whisking together powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the orange glaze over the cooled muffins before serving.
These gluten-free beetroot muffins with orange glaze are a delightful and healthy treat that combines the earthy flavor of beetroot with the bright, fresh taste of orange.
The muffins are soft and moist, making them an excellent choice for breakfast or a snack.
The orange glaze adds a zesty touch that complements the natural sweetness of the beets, making these muffins both flavorful and visually appealing.
Perfect for any time of the day, they’re a nutritious gluten-free option you can feel good about enjoying!
Gluten-Free Beetroot Coconut Cake
This gluten-free beetroot coconut cake combines the earthy richness of beetroot with the tropical sweetness of coconut.
The beetroot adds moisture and natural sweetness, making the cake incredibly tender, while the coconut provides a delightful texture and flavor.
The combination of these two ingredients results in a fragrant, soft cake that is perfect for dessert or an afternoon treat.
Topped with a light coconut frosting, this cake offers a delicious and unique gluten-free option for any occasion.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1/2 cup desiccated coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
Coconut Frosting:
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup shredded coconut (for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, desiccated coconut, baking powder, baking soda, and salt.
- In another bowl, mix the grated beetroot, honey or maple syrup, eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the coconut frosting by mixing coconut cream, powdered sugar, and vanilla extract until smooth.
- Let the cake cool completely before frosting.
- Frost the cake with the coconut frosting and sprinkle with shredded coconut.
This gluten-free beetroot coconut cake is a deliciously moist and flavorful dessert that combines the sweetness of beets with the tropical flair of coconut.
The combination of ingredients creates a cake that’s tender and subtly sweet, with a delightful coconut topping that adds texture and flavor.
The coconut frosting gives the cake a creamy finish, while the shredded coconut provides a satisfying crunch.
It’s an elegant dessert that’s perfect for birthdays, holidays, or any occasion where you want to enjoy something gluten-free and delicious.
Gluten-Free Beetroot Poppy Seed Cake
This gluten-free beetroot poppy seed cake is a unique and delightful treat that brings together the sweet, earthy flavor of beetroot with the crunch of poppy seeds.
The beetroot adds moisture and richness to the cake, making it soft and dense, while the poppy seeds give it a subtle crunch and texture.
This cake is perfect for anyone looking for a gluten-free dessert that’s both flavorful and nutritious.
The addition of lemon zest and juice brightens the flavors, creating a balance of sweetness and citrus.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1/2 cup poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup honey or maple syrup
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup almond milk or water
Lemon Glaze:
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, mix the grated beetroot, honey or maple syrup, eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
- Let the cake cool completely before drizzling the lemon glaze over the top.
This gluten-free beetroot poppy seed cake is a flavorful and moist dessert with a perfect balance of earthy, sweet, and citrusy notes.
The beetroot contributes to the cake’s moist texture, while the poppy seeds add an intriguing crunch and flavor that elevates the overall experience.
The lemon glaze ties everything together with a refreshing citrus punch, making this cake a truly unique and delicious option for gluten-free baking.
Whether for a special occasion or a mid-afternoon treat, this cake is sure to impress with its complex flavors and beautiful presentation.
Gluten-Free Beetroot Banana Cake
This gluten-free beetroot banana cake is a delightful combination of sweet bananas and earthy beets, creating a moist and flavorful cake that’s perfect for any occasion.
The bananas add natural sweetness and soft texture, while the beetroot enhances the cake’s moisture and depth of flavor.
This cake is great for breakfast, snacks, or as a light dessert.
It’s a healthier option that’s packed with nutrients, yet still incredibly delicious.
The addition of cinnamon and vanilla adds a warm, comforting touch to every bite.
Ingredients
- 1 medium beetroot, peeled and grated
- 2 ripe bananas, mashed
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
Cream Cheese Frosting (optional):
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the mashed bananas, grated beetroot, honey or maple syrup, eggs, melted coconut oil, and vanilla extract. Stir until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- For the cream cheese frosting (optional), beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Let the cake cool completely before frosting. If using cream cheese frosting, spread it over the cooled cake.
This gluten-free beetroot banana cake is a flavorful and nutritious dessert that combines the sweetness of bananas with the earthy flavor of beets.
The result is a moist, dense cake that’s not only delicious but also packed with vitamins and minerals.
The optional cream cheese frosting adds a tangy, creamy finish that complements the cake’s natural sweetness.
Whether you choose to frost it or enjoy it plain, this cake is a delightful, healthy treat perfect for any time of day.
It’s an excellent way to enjoy the goodness of beets while satisfying your sweet tooth!
Gluten-Free Beetroot Almond Cake
This gluten-free beetroot almond cake is a moist and nutty dessert that combines the earthy sweetness of beetroot with the richness of almonds.
The beets provide a natural moisture to the cake, making it soft and tender, while the almonds give it a nutty depth of flavor.
This cake is naturally sweetened with honey or maple syrup and is perfect for anyone on a gluten-free or dairy-free diet.
It’s a simple yet elegant cake that’s perfect for any occasion, from afternoon tea to a special dessert after dinner.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups almond flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk or water
- 1/2 cup sliced almonds (optional, for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the almond flour, baking powder, baking soda, and salt.
- In another bowl, mix the grated beetroot, eggs, honey or maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
- Optionally, sprinkle with sliced almonds on top for extra crunch.
This gluten-free beetroot almond cake is a delightful blend of earthy and nutty flavors, offering a soft and moist texture that’s perfect for those on a gluten-free diet.
The almond flour gives the cake a rich, nutty flavor, while the beetroot adds natural sweetness and moisture.
The honey or maple syrup makes it just the right amount of sweet, and the optional sliced almonds on top add a satisfying crunch.
This cake is a perfect option for a healthy yet indulgent dessert that can be enjoyed by all.
Gluten-Free Beetroot and Pear Cake
This gluten-free beetroot and pear cake combines the natural sweetness of pears with the earthy flavor of beets, creating a soft and moist cake that’s full of flavor.
The pears add a subtle fruity sweetness that pairs perfectly with the richness of the beetroot.
This cake is both comforting and refreshing, with a delicate balance of flavors.
Topped with a light dusting of cinnamon or a drizzle of honey, this cake is a perfect gluten-free dessert for any time of the year, especially during the cooler months.
Ingredients
- 2 medium beets, peeled and grated
- 2 ripe pears, peeled, cored, and grated
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup olive oil or coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the grated beetroot, grated pears, honey or maple syrup, eggs, melted olive oil or coconut oil, vanilla extract, and almond milk until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot and pear cake is a wonderfully moist and flavorful dessert that combines the best of both fruits and vegetables.
The pear adds a sweet, light fruity flavor, while the beetroot gives the cake a rich, earthy depth.
The warm cinnamon notes enhance the cake’s comforting taste, making it the perfect treat for any time of the year.
Whether served as a dessert after dinner or as a midday snack, this cake is both nutritious and delicious, making it a wonderful gluten-free option for any occasion.
Gluten-Free Beetroot Zucchini Cake
This gluten-free beetroot zucchini cake is a wholesome and nutrient-packed dessert that combines the earthiness of beets with the subtle flavor of zucchini.
The zucchini adds moisture and lightness to the cake, while the beetroot infuses it with a rich, earthy sweetness.
With the addition of cinnamon, nutmeg, and a touch of vanilla, this cake is aromatic and comforting.
It’s a perfect dessert for anyone looking for a gluten-free, low-sugar treat that still delivers on flavor and texture.
Ingredients
- 2 medium beets, peeled and grated
- 1 medium zucchini, grated
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup olive oil or coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the grated beets, grated zucchini, honey or maple syrup, eggs, melted olive oil or coconut oil, vanilla extract, and almond milk until smooth.
- Gradually fold the dry ingredients into the wet ingredients until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot zucchini cake is a deliciously moist and hearty treat that combines two nutritious vegetables in a sweet, flavorful dessert.
The zucchini keeps the cake light and fluffy, while the beetroot adds a deep sweetness and rich texture.
The warming spices of cinnamon and nutmeg bring out the best in the cake, making it a comforting dessert to enjoy year-round.
It’s perfect for anyone looking to enjoy a gluten-free, veggie-packed treat that doesn’t compromise on taste.
Gluten-Free Beetroot and Carrot Cake
This gluten-free beetroot and carrot cake is a delightful and healthy dessert that brings together two naturally sweet vegetables: beets and carrots.
The cake has a rich, moist texture thanks to the combination of these vegetables, making it a wholesome treat.
The addition of warm spices like cinnamon and nutmeg, along with a hint of vanilla, enhances the flavor profile, making every bite comforting and flavorful.
This cake is perfect for those looking for a gluten-free alternative that’s both nutritious and indulgent, ideal for any occasion or simply to enjoy with a cup of tea.
Ingredients
- 1 cup grated beetroot (about 2 medium beets)
- 1 cup grated carrot (about 2 medium carrots)
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the grated beetroot, grated carrot, honey or maple syrup, eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot and carrot cake is a wonderfully moist and naturally sweet dessert.
The combination of grated beetroot and carrot not only gives the cake its texture but also provides a nutritional boost, making it a healthy dessert choice.
The warming spices add depth and aroma, making it feel cozy and comforting.
Whether you serve it for a special occasion or as a snack, this cake is sure to be a crowd-pleaser, offering a guilt-free indulgence that tastes as good as it looks.
Gluten-Free Beetroot Chia Cake
This gluten-free beetroot chia cake combines the vibrant color and earthy flavor of beetroot with the texture and nutrition of chia seeds.
The chia seeds absorb moisture, making the cake even more tender and providing a subtle crunch.
The beetroot lends both sweetness and moisture, resulting in a cake that’s both flavorful and healthy.
A light drizzle of maple syrup or honey adds a touch of sweetness, while the chia seeds provide extra fiber and omega-3s.
This cake is an excellent choice for those looking for a gluten-free, nutrient-dense dessert.
Ingredients
- 2 medium beets, peeled and grated
- 1/2 cup chia seeds
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup maple syrup or honey
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, chia seeds, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the grated beetroot, maple syrup or honey, eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually fold the dry ingredients into the wet ingredients and stir until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot chia cake is not only delicious but also packed with nutrition.
The chia seeds provide a lovely crunch and a boost of omega-3 fatty acids, while the beetroot ensures the cake remains moist and subtly sweet.
The maple syrup or honey adds just the right amount of sweetness, balancing the earthy flavors of the beets and chia.
Perfect for a healthy treat or dessert, this cake will satisfy both your sweet tooth and your nutritional needs.
It’s an ideal choice for anyone seeking a gluten-free, wholesome indulgence.
Gluten-Free Beetroot Orange Cake
This gluten-free beetroot orange cake is a refreshing and vibrant dessert that blends the sweetness of beetroot with the citrusy zing of orange.
The earthy flavor of beetroot pairs beautifully with the tangy, fragrant notes of orange zest and juice, creating a cake that’s moist, light, and full of flavor.
The combination of the two ingredients results in a cake that’s both flavorful and aromatic, perfect for a healthy dessert or snack.
Ideal for any occasion, this cake brings a burst of color and freshness to the table.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 orange, zest and juice
- 1/2 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the grated beetroot, honey or maple syrup, eggs, melted coconut oil, vanilla extract, orange zest, orange juice, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot orange cake is a refreshing and vibrant dessert that perfectly balances the earthy sweetness of beetroot with the tangy citrus flavor of orange.
The cake is light, moist, and aromatic, with the zest of orange adding a zesty fragrance and a refreshing burst of flavor.
Whether served as a treat for special occasions or as an everyday snack, this cake is sure to delight your senses and brighten your day.
It’s a simple yet elegant gluten-free option that everyone can enjoy.
Gluten-Free Beetroot Banana Cake
This gluten-free beetroot banana cake combines the natural sweetness of ripe bananas with the earthy, vibrant flavor of beets.
The bananas add moisture and a subtle sweetness to the cake, while the beetroot provides depth and richness.
This cake is perfect for those who are looking for a healthier alternative to traditional cakes, yet still want something delicious and satisfying.
It’s naturally sweetened with honey or maple syrup, making it a great option for anyone avoiding refined sugars.
Ingredients
- 2 medium beets, peeled and grated
- 2 ripe bananas, mashed
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mash the ripe bananas, and mix them with the grated beetroot, honey or maple syrup, eggs, melted coconut oil, vanilla extract, and almond milk.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
This gluten-free beetroot banana cake is a deliciously moist and naturally sweet treat.
The combination of bananas and beets ensures a soft, tender texture, while the honey or maple syrup provides just the right amount of sweetness.
With a hint of cinnamon, this cake is full of flavor and is perfect for anyone who wants a healthy dessert option that doesn’t compromise on taste.
It’s perfect for breakfast, an afternoon snack, or a light dessert!
Gluten-Free Beetroot and Coconut Cake
This gluten-free beetroot and coconut cake is a tropical-inspired dessert that beautifully blends the natural sweetness of beets with the rich flavor of coconut.
The coconut flour adds a light and airy texture, while the grated beetroot keeps the cake moist and tender.
A touch of vanilla and honey ties everything together, making this cake both delicious and healthy.
It’s a great gluten-free option for anyone who loves coconut and is looking for a unique, flavorful treat.
Ingredients
- 2 medium beets, peeled and grated
- 1/2 cup shredded coconut (unsweetened)
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or coconut milk
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, mix the grated beetroot, honey or maple syrup, eggs, melted coconut oil, vanilla extract, and almond milk or coconut milk until smooth.
- Gradually fold the dry ingredients into the wet ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot and coconut cake is a delightful combination of earthy beets and tropical coconut.
The cake is moist and flavorful, with the coconut adding both texture and a subtle sweetness.
The grated beetroot ensures a soft and tender crumb, while the honey or maple syrup provides natural sweetness.
This cake is perfect for coconut lovers and anyone looking for a gluten-free treat with a unique flavor profile.
Gluten-Free Beetroot Lemon Cake
This gluten-free beetroot lemon cake is a refreshing and vibrant dessert that pairs the earthy, sweet flavor of beets with the tangy freshness of lemon.
The beets provide moisture and richness, while the lemon zest and juice brighten up the flavor, creating a light, zesty cake.
This cake is perfect for those who enjoy a citrusy dessert with a touch of natural sweetness, and it’s a great option for a gluten-free treat that is both delicious and refreshing.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
- 1/2 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the grated beetroot, honey or maple syrup, eggs, melted coconut oil, vanilla extract, lemon zest, lemon juice, and almond milk until smooth.
- Gradually fold the dry ingredients into the wet ingredients, stirring until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot lemon cake is a delightful dessert that strikes the perfect balance between the natural sweetness of beets and the refreshing zing of lemon.
The cake is light, moist, and aromatic, with the lemon zest adding a citrusy brightness that enhances the earthy flavor of the beetroot.
It’s an ideal choice for anyone who loves citrus desserts, offering a gluten-free, healthy treat that’s perfect for any occasion.
The combination of flavors makes this cake both refreshing and satisfying!
Gluten-Free Beetroot and Pecan Cake
This gluten-free beetroot and pecan cake is a perfect balance of sweetness and nuttiness.
The beetroot adds a natural, earthy sweetness and moisture to the cake, while the pecans contribute a delightful crunch and richness.
With the addition of cinnamon and vanilla, this cake has a comforting and warm flavor profile.
It’s a great gluten-free dessert option for nut lovers and is versatile enough to be served as a snack or dessert after dinner.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup maple syrup or honey
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
- 1/2 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the grated beetroot, maple syrup or honey, eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually fold the dry ingredients into the wet ingredients until well combined.
- Stir in the chopped pecans.
- Pour the batter into the prepared cake pan and smooth the top.
- Top with additional chopped pecans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot and pecan cake is a deliciously moist and nutty dessert that brings together the natural sweetness of beets and the crunch of pecans.
The cinnamon and vanilla add comforting flavors, making it an irresistible treat.
Whether you enjoy it for breakfast, as a snack, or as a dessert, this cake is perfect for any occasion.
Its rich texture and flavor make it a delightful gluten-free option for those who enjoy nut-based treats with a twist.
Gluten-Free Beetroot and Chocolate Cake
This gluten-free beetroot and chocolate cake is a decadent yet healthy dessert that combines the rich, indulgent flavor of chocolate with the natural sweetness of beetroot.
The beetroot not only adds moisture but also enhances the chocolate flavor, making this cake even more rich and satisfying.
It’s a great gluten-free option for chocolate lovers, offering a guilt-free indulgence with the added benefit of the nutrients from the beetroot.
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups gluten-free flour blend
- 1/2 cup cocoa powder (unsweetened)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup maple syrup or honey
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
- 1/4 cup chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the grated beetroot, maple syrup or honey, eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Stir in the chocolate chips, if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot and chocolate cake is an indulgent treat that perfectly combines the richness of chocolate with the sweetness of beetroot.
The cocoa powder deepens the flavor, while the beetroot adds moisture, creating a tender, delicious cake.
The optional chocolate chips take it to the next level, making it a true chocolate lover’s dream.
This cake is ideal for special occasions or when you just want to enjoy a healthy yet indulgent dessert.
Gluten-Free Beetroot and Apple Cake
This gluten-free beetroot and apple cake is a light and flavorful dessert that combines the natural sweetness of apples with the earthy richness of beetroot.
The apples provide moisture and a subtle tartness, while the beets add a deep, earthy flavor and vibrant color.
With a touch of cinnamon and vanilla, this cake is comforting and perfect for the cooler months.
It’s a wonderful gluten-free dessert option that’s both delicious and healthy.
Ingredients
- 2 medium beets, peeled and grated
- 2 medium apples, peeled, cored, and grated
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup maple syrup or honey
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the grated beetroot, grated apples, maple syrup or honey, eggs, melted coconut oil, vanilla extract, and almond milk until smooth.
- Gradually fold the dry ingredients into the wet ingredients, stirring until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This gluten-free beetroot and apple cake is a deliciously moist and flavorful dessert that combines the sweetness of apples with the earthy richness of beetroot.
The cinnamon adds a warming, comforting flavor that makes this cake perfect for any occasion.
It’s a fantastic gluten-free treat that provides a healthy dose of fruit and vegetables, making it a guilt-free indulgence.
Whether you serve it as a dessert or snack, this cake will be a hit with anyone who enjoys a natural, wholesome treat.
