Desserts · Gluten-free · Snacks

Gluten Free Beet Orange Pound Cake

     It’s been a while! 😊

After making some drastic life changes and moving (again), I’ve gotten back into the kitchen for more fun!  If anyone has been checking out my Instagram feed, you can see that I’ve been all over.  I’m exploring my new area’s vegan offerings, seasonal produce, and local markets for delicious food finds.  I’ve been focusing on eating more in season plants that aren’t frozen, which was a habit I was in for a while.  Convenience is a B sometimes.
I’ve also been baking less because the weather here is a bit all over the place.  One day, it’s over 70 degrees and sunny, and the next it’s raining and in the high 50’s.  I’ve been trying to take it easy and not warm the house up too much by turning on the oven.  Sometimes, I can’t help myself, though. 😜
Fortunately, I happened to see one day that the folks at The Greater Knead (whose bagels I featured in this post last fall) were looking for help creating recipes with their newly packaged gluten free flour blend.  Knowing that I love to try different flour blends, I offered to create some recipes for them!  This is my first one: a pound cake featuring sweet shredded beets and a hint of orange, which is a combination I absolutely love.  I’m not too fond of orange juice unless I cook or bake with it, as it is too acidic and sweet by itself for me.  But, using orange juice can really brighten up a dish or baked good.  I think the acidity of the orange brings out the sweetness in the beet and balances the earthy quality it has.  I sweetened the cake with coconut sugar to offer some more depth of flavor.
The cake is a dense, slightly sweet treat that goes great with a cup of tea.  I left mine “naked”, but feel free to drizzle some simple glaze or icing over the top if you’d like more of a dessert presentation.  It’s best eaten the day of or after.  If you cannot finish the loaf by then, freeze the leftovers to avoid the cake going stale.
​     Be on the look out for the next recipe featuring this all-purpose flour blend!  ​✌️

Gluten Free Beet Orange Pound Cake

Adapted from: Vegan Richa’s Cream Cheese Pound Cake Recipe
Yield: 1 Cake (8.5 x 4.5 Loaf Pan)
Free from: Gluten, Soy*, Nuts*

  • 4 small cooked beets, shredded
  • 1/2 cup + 3 Tb vegan butter* (or coconut oil), melted
  • 1/4 cup orange juice, optional (or additional non-dairy milk)*
  • 1/2 cup non-dairy milk*
  • 2 Tb coconut cream/non-dairy yogurt*
  • 2/3 cup coconut sugar/dry sweetener of choice
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 cups GF all-purpose flour (I used The Greater Knead flour)
  • 1 1/2 tsp baking powder
  • pinch salt

*Use appropriate products free from soy and/or nuts

Preheat oven to 350 F.

  1. In a large bowl, grate the cooked beets in a medium to fine shred.
  2. In the same bowl, add the sugar, yogurt/coconut cream, vanilla, vinegar, baking powder and salt.
  3. Measure out the flour blend and add to the bowl.
  4. In a small cup, measure out the juice and non-dairy milk.  Add that to the bowl and mix all the ingredients until the texture becomes damp and crumbly.
  5. To the crumb mixture, pour the melted oil/butter on top.  Mix into the dough, folding until all the liquid is absorbed and a soft, pliable dough forms.
  6. Pour dough into an ungreased loaf pan and smooth the top to be level.
  7. Place the loaf pan into the preheated oven and bake for about 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
  8. Let cool completely before cutting.

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