Description
Vegan yellow cake with chocolate SunButter frosting made yellow with raw golden beets. Made gluten-free with almond and oat flour!
Ingredients
Vegan and Gluten-Free Yellow Cake
- 2 flax eggs (2 TBSP ground flaxseed meal + 6 TBSP filtered water)
- ¾ cup unsweetened almond milk
- 3 TBSP lemon juice
- 1¼ cups RAW golden beets, puréed*
- ¼ cup coconut oil, melted
- 1 ¼ cup unrefined coconut sugar
- 1½ cups gluten-free oat flour
- 1 cup almond flour
- 2 tsp baking powder
Chocolate SunButter Frosting
- 1/2 cup No Sugar Added SunButter
- 1/2 cup raw cacao powder
- 1/2 cup pure maple syrup
Instructions
- Preheat oven to 350°F and line a large rectangular pan with nonstick spray or parchment paper.
- (If you haven’t made your beet purée* yet, see notes). To a blender, add the beet purée, almond milk, lemon juice, and flax eggs. Pulse everything until it’s well-combined and bright yellow.
- Pour the mixture into a large mixing bowl and set aside.
- Heat the coconut oil in a small saucepan over medium heat. Once it’s totally melted, add it to the mixing bowl with the coconut sugar. Mix everything well with a spatula to combine.
- Next, sift in the oat flour, almond flour, and baking powder and stir everything well until there are no flour clumps. If you don’t have a sifter, simply mix the dry ingredients in another bowl and add them to the wet mixture while it’s beating. The batter should be thick but pourable.
- Add the batter to your cake pans and spread it into an even layer. Tap the pan several times on the counter to remove any air bubbles.
- Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- While the cake is cooling, prepare your chocolate frosting. Add the SunButter, cacao powder, and maple syrup to a bowl and whisk with a fork until smooth and creamy. Add a splash or two of almond milk to get a creamier consistency, if needed.
- Once the cake is cooled, frost it generously with a knife or spatula.
- Serve the cake immediately. Store any leftovers in the refrigerator for 3-4 days.
Notes
To make beet purée, rinse and peel raw beets and add to a food processor or high speed blender and pulse until you have a very fine beet paste– almost liquid. Measure out 1¼ cups for use in this recipe and reserve leftovers for another use.
Recipe adapted from my Vegan & Gluten-Free Red Velvet Cake
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free