27 Easy Gluten Free Beetroot Cake Recipes for Every Occasion

Beetroot isn’t just for salads or juices—it can transform ordinary cakes into vibrant, moist, and naturally sweet desserts.

Gluten-free bakers rejoice: beetroot adds not only a stunning color but also a subtle earthiness and moisture that make cakes tender and flavorful without the need for wheat flour.

Whether you’re looking for a chocolatey indulgence, a spiced autumn delight, or a fruity treat, gluten-free beetroot cakes can be both nutritious and delicious.

In this blog, we’ve curated 27 gluten-free beetroot cake recipes that range from chocolate and citrus variations to nutty and spiced creations.

Each recipe is carefully crafted to highlight beetroot’s natural sweetness while ensuring a moist and satisfying texture.

Perfect for birthdays, holidays, or simply treating yourself, these cakes prove that gluten-free baking can be indulgent, colorful, and full of flavor.

27 Easy Gluten Free Beetroot Cake Recipes for Every Occasion

Gluten-free baking doesn’t have to be dull or dry.

With beetroot as a natural sweetener and moisture booster, your cakes can be vibrant, tender, and irresistibly flavorful.

From chocolatey indulgences to fruity or spiced varieties, these 27 gluten-free beetroot cake recipes offer something for every palate and occasion.

Whether you’re a seasoned baker or a beginner, these recipes demonstrate that gluten-free cakes can be just as indulgent and satisfying as traditional ones.

So, grab your beets, preheat the oven, and explore these creative, colorful, and utterly delicious cakes.

Moist Chocolate Beetroot Cake

This gluten-free chocolate beetroot cake is a luscious, moist treat that combines the natural sweetness of beets with rich dark chocolate.

Its vibrant hue makes it visually stunning, while the subtle earthiness of the beetroot enhances the chocolate flavor without overpowering it.

Perfect for birthdays, afternoon tea, or any special occasion.

Ingredients:

• 2 medium beetroots, boiled and pureed
• 1 cup almond flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup dairy-free milk (almond or oat milk)
• ½ cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan. Line with parchment paper for easy removal.
2. In a medium bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, mix the beetroot puree, eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth and well combined.
4. Gradually fold the dry ingredients into the wet mixture, adding the dairy-free milk slowly to maintain a smooth batter.
5. Stir in the chocolate chips if using.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before slicing. Serve plain, or top with a dairy-free chocolate ganache or whipped cream.

This chocolate beetroot cake is rich, moist, and surprisingly healthy.

The natural sweetness of beetroot reduces the need for excess sugar, and the almond flour gives it a tender, delicate crumb.

Spiced Beetroot and Carrot Cake

A vibrant gluten-free beetroot and carrot cake infused with warm spices like cinnamon, nutmeg, and ginger.

Sweet, earthy, and aromatic, this cake is perfect for cozy afternoons or holiday celebrations.

The combination of beetroot and carrot ensures moistness without added oil.

Ingredients:

• 1 cup grated beetroot
• 1 cup grated carrot
• 1½ cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 3 large eggs
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)
• ¼ cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line with parchment paper.
2. In a bowl, combine almond flour, baking powder, baking soda, salt, and spices.
3. In a separate large bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract.
4. Fold the grated beetroot and carrot into the wet mixture.
5. Gradually mix the dry ingredients into the wet mixture until just combined. Stir in walnuts and raisins if using.
6. Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes, or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, top with cream cheese frosting made from dairy-free cream cheese.

This spiced beetroot and carrot cake is naturally sweet, moist, and packed with flavor.

The warming spices create a comforting dessert that feels indulgent but is completely gluten-free.

Lemon Beetroot Drizzle Cake

A refreshing twist on a classic beetroot cake, this gluten-free lemon beetroot drizzle cake combines earthy beets with zesty lemon for a light, tangy dessert.

The drizzle adds a glossy sweetness, making it perfect for afternoon tea or a springtime gathering.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup honey or maple syrup
• ¼ cup melted coconut oil
• Zest of 1 large lemon
• 2 tbsp lemon juice
• ½ tsp vanilla extract

For the drizzle:

• ¼ cup powdered sugar
• 1–2 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a medium bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another large bowl, whisk together eggs, honey or maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla.
4. Add the beetroot puree to the wet mixture and mix well.
5. Gradually fold in the dry ingredients until fully combined. Pour the batter into the prepared loaf pan.
6. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes, then transfer to a wire rack.
7. Mix the powdered sugar with lemon juice to make the drizzle and pour over the cooled cake.

The lemon beetroot drizzle cake is a beautiful balance of earthy, sweet, and tangy flavors.

It’s moist, light, and visually stunning, making it an ideal gluten-free dessert to impress guests or enjoy with a cup of tea.

Coconut Beetroot Cake

This gluten-free coconut beetroot cake is a tropical twist on a classic dessert.

The natural sweetness of beets pairs beautifully with shredded coconut, creating a moist, flavorful cake with a tender crumb.

Perfect for brunch, tea time, or as a guilt-free treat.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup shredded unsweetened coconut
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, combine almond flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together eggs, coconut sugar, melted coconut oil, vanilla extract, and coconut milk.
4. Add the beetroot puree to the wet mixture and mix until smooth.
5. Fold the dry ingredients into the wet mixture until fully incorporated.
6. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
7. Let the cake cool completely before serving. Optionally, sprinkle extra shredded coconut on top.

This cake is moist, tender, and infused with a subtle coconut flavor that complements the earthy beetroot perfectly.

It’s a tropical, gluten-free delight for any occasion.

Beetroot and Orange Cake

A zesty, fruity gluten-free cake that combines the earthy sweetness of beetroot with fresh orange juice and zest.

Bright, moist, and flavorful, this cake is ideal for brunches, celebrations, or an elegant dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Zest of 2 oranges
• ½ cup freshly squeezed orange juice
• 3 large eggs
• ½ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. In a bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, and orange zest.
3. In a large bowl, whisk together eggs, honey or maple syrup, melted coconut oil, orange juice, and vanilla extract.
4. Stir in the beetroot puree until smooth.
5. Fold the dry ingredients into the wet mixture until just combined.
6. Pour batter into the prepared pan and bake for 40–45 minutes or until a toothpick comes out clean.
7. Allow to cool completely before serving. Optionally, drizzle with a light orange glaze.

This beetroot and orange cake is light, fragrant, and bursting with citrusy sweetness. It’s an elegant, gluten-free cake that feels refreshing and indulgent.

Pistachio Beetroot Cake

A nutty, vibrant gluten-free cake that combines beetroot with ground pistachios for a tender, moist texture and delicate flavor.

Topped with crushed pistachios, this cake is perfect for festive occasions or a luxurious dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1 cup ground pistachios
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• ¼ cup chopped pistachios for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, mix ground pistachios, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together eggs, coconut sugar, melted coconut oil, vanilla extract, and almond extract if using.
4. Stir in the beetroot puree until smooth.
5. Gradually fold the dry ingredients into the wet mixture until fully combined.
6. Pour batter into the prepared pan and smooth the top. Sprinkle with chopped pistachios.
7. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before slicing.

This pistachio beetroot cake is moist, nutty, and slightly sweet with a delicate earthy undertone.

The crushed pistachios on top add texture and a luxurious touch to a completely gluten-free cake.

Coffee Beetroot Cake

A sophisticated gluten-free cake combining the earthy sweetness of beetroot with the bold flavor of coffee.

This moist, flavorful cake is perfect for coffee lovers who want a dessert that’s both indulgent and naturally sweet.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup brewed strong coffee, cooled
• ¼ cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
2. In a medium bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together eggs, coconut sugar, melted coconut oil, vanilla extract, and brewed coffee.
4. Stir in the beetroot puree until smooth. Gradually fold in the dry ingredients.
5. Stir in chocolate chips if desired. Pour the batter into the prepared pan.
6. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before serving.

The coffee intensifies the chocolatey-beet flavor, creating a rich, aromatic, and moist cake. A perfect gluten-free dessert for coffee aficionados.

Banana Beetroot Cake

This naturally sweet, gluten-free cake combines the creamy sweetness of ripe bananas with the earthy richness of beetroot.

Moist, tender, and wholesome, it’s a delightful dessert or snack for all ages.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 2 ripe bananas, mashed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a medium bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together eggs, mashed bananas, melted coconut oil, and vanilla extract.
4. Stir in beetroot puree until smooth. Gradually fold in the dry ingredients. Add walnuts if using.
5. Pour batter into the pan and bake for 40–45 minutes or until a toothpick comes out clean. Cool completely before slicing.

This banana beetroot cake is naturally sweet, moist, and comforting.

The bananas enhance the beetroot’s natural flavors, making it a healthy, gluten-free favorite.

Ginger Spiced Beetroot Cake

A warming gluten-free cake that blends earthy beetroot with the aromatic flavors of ginger, cinnamon, and nutmeg. Perfect for cozy autumn or winter afternoons.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 3 large eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper.
2. Mix almond flour, coconut flour, baking powder, baking soda, salt, and spices in a bowl.
3. In a large bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla. Stir in beetroot puree.
4. Gradually fold in dry ingredients and pecans if using. Pour batter into the pan.
5. Bake for 40–45 minutes or until a toothpick comes out clean. Cool completely before slicing.

The warming spices complement the beetroot’s earthy sweetness, making this cake aromatic, moist, and comforting—a perfect gluten-free dessert for chilly days.

Beetroot and Almond Butter Cake

A nutty, moist gluten-free cake where earthy beetroot meets creamy almond butter.

Slightly sweet and rich, this cake is perfect for those who enjoy indulgent desserts with a wholesome twist.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1 cup almond flour
• ½ cup coconut flour
• ½ cup almond butter
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ¼ cup maple syrup
• ½ tsp vanilla extract
• ¼ cup chopped almonds for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
2. Mix almond flour, coconut flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk eggs, almond butter, maple syrup, and vanilla. Stir in beetroot puree.
4. Gradually fold in dry ingredients. Pour batter into prepared pan and sprinkle chopped almonds on top.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before serving.

This almond butter beetroot cake is rich, nutty, and moist with a wholesome texture.

The beetroot adds natural sweetness while keeping it tender and gluten-free.

Beetroot and Coconut Yogurt Cake

A light, moist, and fluffy gluten-free cake made with beetroot and coconut yogurt.

Perfectly balanced in sweetness with a tender crumb, this cake is ideal for breakfast, brunch, or a guilt-free dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut yogurt
• ¼ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Mix almond flour, coconut flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk eggs, coconut yogurt, melted coconut oil, coconut sugar, vanilla, and almond extract. Stir in beetroot puree.
4. Gradually fold in dry ingredients. Pour batter into prepared pan.
5. Bake for 40–45 minutes or until a toothpick comes out clean. Cool completely before slicing.

The coconut yogurt keeps this beetroot cake moist, light, and fluffy.

Its subtle sweetness and tender crumb make it a delicious gluten-free option for any time of the day.

Beetroot and Dark Chocolate Fudge Cake

A decadent, rich, gluten-free cake combining beetroot and dark chocolate for a fudge-like texture.

Perfect for chocolate lovers looking for a healthy twist on a classic indulgence.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped dark chocolate

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. In a medium bowl, mix almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk eggs, coconut sugar, melted coconut oil, and vanilla. Stir in beetroot puree.
4. Gradually fold in dry ingredients. Add chopped dark chocolate and mix. Pour into prepared pan.
5. Bake for 35–40 minutes or until a toothpick comes out mostly clean (slightly fudgy is fine). Cool completely before slicing.

This dark chocolate beetroot cake is rich, fudgy, and naturally sweetened.

The beetroot adds moisture and a subtle earthy flavor, making it an irresistible gluten-free dessert

Beetroot and Blueberry Cake

A vibrant gluten-free cake where sweet beetroot meets juicy blueberries.

The combination creates a naturally moist, fruity cake with a beautiful color contrast, perfect for brunch or a light dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
2. Mix almond flour, coconut flour, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla extract. Stir in beetroot puree.
4. Fold the dry ingredients into the wet mixture. Gently fold in blueberries.
5. Pour batter into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before serving.

The sweet beetroot and tangy blueberries create a moist, flavorful, and colorful gluten-free cake that’s perfect for any occasion.

Beetroot and Apple Cake

A naturally sweet gluten-free cake made with beetroot and apple, enhanced with warm spices.

Moist, tender, and aromatic, this cake is perfect for cozy evenings or a healthy dessert option.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1 large apple, grated
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ½ tsp nutmeg
• 3 large eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla extract. Stir in beetroot puree and grated apple.
4. Gradually fold in dry ingredients until fully combined. Pour batter into the prepared pan.
5. Bake for 40–45 minutes or until a toothpick comes out clean. Cool completely before slicing.

This beetroot and apple cake is moist, naturally sweet, and spiced perfectly.

The apple adds extra moisture and subtle sweetness, making it a comforting gluten-free treat.

Beetroot and Walnut Cake

A hearty gluten-free cake where earthy beetroot meets crunchy walnuts. Moist, nutty, and satisfying, this cake is perfect for afternoon tea or a wholesome dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. Mix almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, coconut sugar, melted coconut oil, and vanilla. Stir in beetroot puree.
4. Gradually fold dry ingredients into wet ingredients. Fold in chopped walnuts.
5. Pour batter into prepared pan and bake for 35–40 minutes. Cool before slicing.

The walnuts add a delightful crunch and depth of flavor to this moist, earthy beetroot cake. A perfect gluten-free treat for nut lovers.

Beetroot and Orange Almond Cake

A citrus-infused gluten-free cake combining beetroot, orange, and almond flour.

Light, fragrant, and moist, it’s a bright and flavorful cake ideal for breakfast or dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• Zest and juice of 1 orange
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. Combine almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, vanilla, orange juice, and zest. Stir in beetroot puree.
4. Fold in dry ingredients until just combined. Pour into pan.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool before slicing.

This beetroot and orange almond cake is fragrant, light, and moist. The orange adds brightness while the almond flour provides a tender, nutty texture.

Beetroot and Date Cake

A naturally sweet gluten-free cake made with beetroot and dates. Rich, moist, and slightly fudgy, it’s perfect for a healthy dessert or snack.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1 cup pitted dates, chopped
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. Combine almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk eggs, melted coconut oil, and vanilla. Stir in beetroot puree and chopped dates.
4. Gradually fold dry ingredients into wet ingredients. Pour into prepared pan.
5. Bake for 40–45 minutes or until a toothpick comes out clean. Cool before slicing.

The dates provide natural sweetness and a chewy texture, complementing the earthy beetroot. This cake is moist, rich, and completely gluten-free.

Beetroot and Pumpkin Cake

A cozy gluten-free cake combining beetroot and pumpkin puree. Lightly spiced, moist, and tender, it’s perfect for autumn or winter desserts.

Ingredients:

• 1½ cups pumpkin puree
• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ½ tsp nutmeg
• 3 large eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
2. Mix almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla. Stir in beetroot and pumpkin puree.
4. Gradually fold dry ingredients into wet ingredients. Pour into pan.
5. Bake for 40–45 minutes or until a toothpick comes out clean. Cool completely before slicing.

This beetroot and pumpkin cake is tender, moist, and full of warm, comforting flavors. Perfect as a seasonal gluten-free dessert or snack.

Beetroot and Coconut Lime Cake

A tropical-inspired gluten-free cake combining earthy beetroot with the bright, tangy flavor of lime and the richness of coconut.

Light, moist, and fragrant, it’s perfect for summer gatherings or afternoon tea.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• Zest and juice of 1 lime
• ½ tsp vanilla extract
• ¼ cup shredded unsweetened coconut (optional topping)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
2. In a bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, coconut sugar, melted coconut oil, lime juice, zest, and vanilla. Stir in beetroot puree.
4. Gradually fold dry ingredients into wet ingredients. Pour batter into prepared pan. Sprinkle with shredded coconut if desired.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool before slicing.

The lime adds a zesty freshness that balances the earthy beetroot, while coconut enhances the moist texture. This cake is a tropical, gluten-free delight.

Beetroot and Pear Cake

A naturally sweet, gluten-free cake combining beetroot with soft, juicy pears.

Spiced lightly with cinnamon, it’s a moist and flavorful dessert perfect for cozy afternoons.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 2 ripe pears, grated or finely chopped
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• 3 large eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Combine almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla. Stir in beetroot puree and grated pears.
4. Gradually fold dry ingredients into wet ingredients. Pour batter into prepared pan.
5. Bake for 40–45 minutes or until a toothpick comes out clean. Cool completely before slicing.

The pears add natural sweetness and extra moisture, creating a tender, flavorful cake. Perfect as a gluten-free dessert or snack.

Beetroot and Hazelnut Cake

A nutty and moist gluten-free cake combining earthy beetroot with ground hazelnuts.

Rich, flavorful, and slightly sweet, it’s a perfect treat for dessert lovers.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1 cup ground hazelnuts
• ½ cup almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ¼ cup chopped hazelnuts for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
2. Mix ground hazelnuts, almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, coconut sugar, melted coconut oil, and vanilla. Stir in beetroot puree.
4. Gradually fold dry ingredients into wet ingredients. Pour batter into prepared pan and sprinkle chopped hazelnuts on top.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool before slicing.

Hazelnuts add a rich, nutty flavor and texture that pairs beautifully with beetroot, creating a decadent, gluten-free cake.

Beetroot and Chia Seed Cake

A healthy, gluten-free cake that combines beetroot with chia seeds for added texture and nutrition.

Moist and naturally sweet, it’s perfect for a wholesome snack or dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 2 tbsp chia seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
2. Mix almond flour, coconut flour, chia seeds, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla. Stir in beetroot puree.
4. Gradually fold dry ingredients into wet ingredients. Pour batter into prepared pan.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before slicing.

Chia seeds provide a subtle crunch and extra nutrition, complementing the moist and earthy beetroot cake.

A healthy and satisfying gluten-free option.

Beetroot and Fig Cake

A naturally sweet gluten-free cake combining beetroot with figs.

The figs add a caramel-like sweetness that pairs beautifully with the earthy beetroot, making a moist and flavorful dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• ½ cup chopped dried figs
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
2. Mix almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, and vanilla. Stir in beetroot puree and chopped figs.
4. Gradually fold dry ingredients into wet ingredients. Pour batter into prepared pan.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before slicing.

The figs add natural sweetness and a chewy texture, balancing the earthy beetroot. This gluten-free cake is moist, rich, and full of flavor.

Beetroot and Poppy Seed Cake

A light, nutty, and slightly crunchy gluten-free cake that combines beetroot with poppy seeds.

Moist, subtly sweet, and aromatic, it’s perfect for breakfast, brunch, or dessert.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 2 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
2. Combine almond flour, coconut flour, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla. Stir in beetroot puree.
4. Gradually fold dry ingredients into wet ingredients. Pour into pan.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool before slicing.

The poppy seeds add a delicate crunch and nutty flavor that complements the earthy beetroot.

A light and delightful gluten-free cake for any occasion.

Beetroot and Coconut Cream Cheese Cake

A moist, gluten-free beetroot cake topped with a creamy, dairy-free coconut cream cheese frosting.

Earthy beetroot and slightly tangy frosting create a luscious combination perfect for celebrations.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

For the frosting:

• ½ cup coconut cream
• ¼ cup dairy-free cream cheese
• 2–3 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, coconut sugar, melted coconut oil, and vanilla extract. Stir in beetroot puree.
4. Fold dry ingredients into wet ingredients and pour batter into the prepared pan.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before frosting.
6. For the frosting, beat coconut cream, dairy-free cream cheese, powdered sugar, and vanilla until smooth. Spread over the cooled cake.

The beetroot cake is moist and earthy, while the coconut cream cheese frosting adds a creamy, tangy contrast, creating a decadent gluten-free dessert.

Beetroot and Matcha Cake

A vibrant and unique gluten-free cake combining earthy beetroot with the delicate flavor of matcha.

Lightly sweetened and moist, this cake is visually stunning and perfect for tea time or special occasions.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp matcha powder
• 3 large eggs
• ½ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
2. Mix almond flour, coconut flour, baking powder, baking soda, salt, and matcha powder in a bowl.
3. In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, and vanilla. Stir in beetroot puree.
4. Gradually fold dry ingredients into wet ingredients. Pour into prepared pan.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before slicing.

The subtle bitterness of matcha pairs beautifully with the earthy sweetness of beetroot, making this cake a unique, colorful, and gluten-free treat.

Beetroot and Cardamom Cake

A fragrant, spiced gluten-free cake combining beetroot with aromatic cardamom.

Moist and subtly sweet, this cake is perfect for a refined dessert or afternoon tea.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cardamom
• 3 large eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
2. Mix almond flour, coconut flour, baking powder, baking soda, salt, and cardamom in a bowl.
3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla. Stir in beetroot puree.
4. Gradually fold dry ingredients into wet ingredients. Pour batter into prepared pan.
5. Bake for 35–40 minutes or until a toothpick comes out clean. Cool completely before slicing.

The fragrant cardamom elevates the earthy beetroot, creating a sophisticated, moist, and gluten-free cake perfect for special occasions.