Gluten & Lactose-Free Carrot and Beetroot Cake

This gluten and lactose-free carrot and beetroot cake is naturally moist, gently spiced, and full of depth. Made using the pulp from freshly juiced vegetables, it transforms simple, wholesome ingredients into a balanced and comforting dessert. Thoughtfully sweetened with unrefined sugar, it reflects a mindful approach to baking — where flavour, nourishment, and pleasure coexist.

Ideal for slow afternoons, retreats, or as a refined yet grounding treat, this cake celebrates seasonal produce, simplicity, and care in the kitchen.

• 280 g muscovado sugar

• Zest of 1 orange

• 400 g carrot and beetroot pulp (from juicing)

• 4 eggs, at room temperature

• 240 ml sunflower oil

• 250 g gluten-free oat flour

• 2 tsp bicarbonate soda

• 2 tsp baking powder (gluten-free)

• 1½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp sea salt

1. 1. Preheat the oven to 180°C. Line a 23 cm loose-bottom cake tin with baking paper.

2. 2. In a large bowl, whisk the eggs with the muscovado sugar until well combined and slightly airy.

3. 3. Slowly add the sunflower oil, mixing gently until smooth.

4. 4. Fold in the orange zest and the carrot and beetroot pulp.

5. 5. In a separate bowl, mix the oat flour, bicarbonate soda, baking powder, cinnamon, nutmeg, and salt.

6. 6. Add the dry ingredients to the wet mixture, folding gently until just incorporated.

7. 7. Pour the batter into the prepared tin and smooth the surface.

8. 8. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

9. 9. Allow the cake to cool completely before removing from the tin.