Red Blush Cake

This a really yummy cake, with canned beets and pineapple in it. It is wheat-free, dairy-free and sugar-free.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 172 Calories

Ingredients

• 2 teaspoons vanilla extract
• ½ cup chopped walnuts (Optional)
• ½ cup raisins
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons cream of tartar
• 1 (8 ounce) can crushed pineapple with juice
• 1 teaspoon xanthan gum
• ½ cup frozen orange juice concentrate, thawed
• ¼ cup agave nectar
• 1 cup rice flour
• ½ cup oat flour
• ½ cup teff flour
• ½ cup buckwheat flour
• 1 (8 ounce) can beets, drained
• 3 tablespoons flax seeds
• 1 tablespoon finely grated orange zest
• 10 drops liquid stevia, or to taste

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Whisk rice flour, oat flour, teff flour, buckwheat flour, baking soda, and cream of tartar together in a bowl.

Step 3

Puree beets in a blender or food processor until smooth; transfer to a bowl.

Step 4

Stir pineapple with juice, orange juice concentrate, raisins, walnuts, agave nectar, flax seeds, orange zest, vanilla extract, xanthan gum, and liquid stevia into pureed beets. Add pineapple mixture to flour mixture and stir until batter is just-combined. Spoon batter evenly into two 9-inch round nonstick cake pans.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the pans for 20 to 30 minutes before removing to a wire rack to cool completely.