Very sweet beetroot and carob pound cake (gluten free, vegan)

This recipe was created spontaneously. I had one 250g beetroot In the pantry and I had no idea what to do with it. Just came up to start my thermomix and oven and in 1hour I obtained a fantastic pound cake!



  • 130g oat milk
  • 200g coconut sugar (the cake was very sweet!)
  • 1 tsp vanilla paste (optional)
  • 8cm dried lemon zest*
  • 50g BIO extra virgin coconut oil


  • 50g freshly ground gold flaxseeds (linseeds)


  • 250g peeled raw beetroot


  • 50g ground millet flakes
  • 50g ground brown rice
  • 70g corn flour
  • 100g potato starch
  • 40g carob
  • 3 tsp gluten free baking powder
  • 1/2 tsp baking soda
  • 1 tbsp apple cider vinegar

+ some coconut oil to grease the pound cake pan and a tbsp of ground millet flakes to sprinkle.


  • 50g caramel marzipan*
  • 10g (max 20g) oat milk
  • 7 chopped with knife almonds

*I usually buy BIO lemons, clean them with sponge and dishawashing liquid, blanch with boiling water, peel very thinly and dry in a dehydrator. Remember that white piths are bitter so peel it very very thinly.
*caramel marzipan – put 100g coconut sugar in a blender, mix until powdered. Transfer to another dish and set aside. Put blanched almonds in a blender and grind. Add powdered coconut sugar and mix for a while to combine. Use to a chosen recipe, if there is something left put in a jar and store in the fridge. It’s best to prepare mazipan of doble amount of ingredients but 200g in a blender is enough.


  1. Prepare a pound cake pan. Grease it with coconut oil and sprinkle with ground millet flakes.
  2. Grind flaxseeds in a grinder and set aside.
  3. Grind flours in a high speed blender, transfer to a bowl and set aside.
  4. Preheat oven to 160°C with double heater mode without circulation.
  5. Put milk, sugar, vanilla, lemon zest and oil in a cooking blender. Set the temperature to 45°C and turn mixing on. When coconut oil meled and ingredients combined add groun flaxseeds and mix intensively.
  6. Add beetroot and blend until smooth.
  7. Add flours, starch, baking powder, soda and apple cider vinegar. Mix until combined and smooth.
  8. Transfer to a prepared pan and bake for about 45 minutes but no longer than 60 minutes. If you insert a wooden skewer or toothpick in the middle of the cake and remove, there should be a few moist crumbs attached, but not batter. Take out of the oven and let it cool.
  9. Prepare caramel marzipan. Take 50g and mix with oat milk. Pour or spread onto the top of the cake and put chopped almonds on.

Enjoy your meal!


  1. Pingback: Ciasto zebra (bezglutenowe, wegańskie) -

  2. Pingback: Zebra cake (gluten free, vegan) -

Leave a Reply

Your email address will not be published. Required fields are marked *