• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
go to homepage
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Cakes and Cupcakes / cake / Gluten Free Red Velvet Cake (all-natural with beets!)

    Gluten Free Red Velvet Cake (all-natural with beets!)

    Published Feb 6, 2019

    Jump to Recipe Print Recipe

    This fluffy, tender gluten free red velvet cake gets its burgundy hue from pureed beets in the cake. Beet powder tints the ombré cream cheese frosting pretty shades of pink. 

    Gluten Free Red Velvet Cake without Food Coloring being served

    I never got the point of red velvet cake until a few years ago when my niece requested one for her birthday. Determined to skip the bottle of red food coloring, I researched natural ways to tint the classically colorful cake. I found a blog called SophistiMom (which sadly doesn't seem to exist anymore) that detailed blending pureed cooked beets into the batter. Keeping the batter as acidic as possible preserved its rich burgundy hue. I whipped up a batch, brought it to the party, and took a taste. Earthy cocoa-beet cake melded with bright cream cheese frosting and I was hooked.

    Gluten Free Red Velvet Cake on a plate without Food Coloring

    The History of Red Velvet Cake

    Red velvet cake is thought to have originated during the Victorian era. The term "velvet cake" referred to any cake with a soft, tender crumb. The red velvet cake got its color from natural cocoa powder which, when combined with acidic ingredients like vinegar and buttermilk, turned the cake's crumb reddish-brown. During World War II rations, beets were often used as fillers in cake batters, and cakes were further tinted with the water from boiled beets. Today red velvet cakes commonly get their crimson hue from a large amount of red food coloring.

    Red Velvet Cake without Food Coloring

    But there are natural ways to color your cake too! This method uses pureed cooked beets. Unable to find the original recipe that I tried years ago (my gateway red velvet cake!), I did find another blogger's variation on the same recipe. I cut the recipe in half to make a petite cake, and began testing a gluten free version.

    Beets for Gluten Free Red Velvet Cake Recipe

    The key to keeping the color of natural red velvet cake bright is acidic batter. Buttermilk, lemon juice, and a splash of vinegar all add acidity. For the leavening, acidic baking powder is preferable to basic baking soda, though a small amount of baking soda adds big lift.

    Gluten Free Red Velvet Cake Ingredients in bowl
    Cake ingredients: oil, lemon juice, vinegar, buttermilk, vanilla, egg, beet puree, sugar, teff flour, oat flour, sweet rice flour, cocoa, baking soda, baking powder, and salt

    Dutch-Process Vs. Natural Cocoa Powder

    The cocoa powder turned out to be the real wild card in this recipe. All cocoa powder is an end product in the chocolate making process. First cocoa beans are ground into a liquid form called chocolate liquor (contrary to its name, it isn't alcoholic!) The cocoa butter, which makes up about 50% of the bean, is pressed out and cocoa solids are left behind in a crazy-looking cake. This cocoa solid cake is ground into cocoa powder.

    Natural cocoa powder is the result. The pH of natural cocoa powder ranges from 5.3 - 5.8, which is slightly acidic (7 being neutral on the pH scale of 0-14). The most commonly found brand of natural cocoa powder in the US is Hershey's; I usually choose Tcho, which is organic and made in San Francisco.

    When natural cocoa powder is treated with alkali, the result is Dutch-process cocoa. Dutch-process cocoa has a pH ranging from 6.8 - 8.1 (neutral to slightly alkaline). The alkalization process mellows the flavor of the the cocoa powder (think Oreos!) and the powder is darker in color and more soluble. Droste is a commonly found brand in the US, but my favorites are Rodelle's organic cocoa and Guittard's Cocoa Rouge. Black cocoa is extra alkalized and especially dark in color.

    Brands don't always label their cocoas clearly, so when purchasing cocoa, check the ingredient list. Natural cocoa will have just one ingredient – cocoa powder – while Dutch-process cocoa will contain alkali as the second ingredient.

    Normally for this recipe, natural cocoa would be preferable to maintain the most acidity in the batter. However, when I made the cake with just natural cocoa, the (admittedly bright red) cake turned out dense, with a more pronounced beet flavor and barely a hint of chocolate. I tested versions with half natural and half Dutch-process cocoa; the color was a lovely orange-red but I still didn't love the flavor. The version made with all Dutch-process cocoa had a burgundy crumb and a soft, rich, mellow cocoa flavor that was the clear winner.

    So even though my "red velvet" cake is more burgundy brown, flavor always wins!

    Gluten Free Red Velvet Cake Batter

    Gluten Free Red Velvet Cake

    When it came to choosing flours for my gluten free red velvet cake, I went for a blend of oat flour for fluff, sweet rice flour for stickiness, and ivory teff flour for softness. In addition to adding fiber and nutrients, the oat and teff flours round out the flavors of the cake, complimenting the earthy taste of cocoa, vanilla, and beets. With all those good tastes sharpened by tangy buttermilk, lemon, and vinegar, I can pretty much guarantee that this will be the most flavorful red velvet cake you've ever tasted.

    If you need flour substitutions, have no fear. Ivory teff flour can be a challenge to source (though you can order it here). Brown teff will likely work in its place, or try millet flour. You could also try replacing all three flours with the gluten-free all purpose flour blend of your choice (use the weight measurement for the most accurate results).

    Cream Cheese Frosting

    I love cream cheese frosting so much, I don't know why other frostings bother existing. Prior to tasting a really good red velvet cake, I theorized that the only reason people liked the things were because they're usually piled high with cream cheese frosting. But for this über-flavorful version, the frosting is simply the icing on the cake.

    Gluten Free Red Velvet Cake Cream Cheese Frosting Ingredients
    Cream cheese frosting ingredients: cream cheese, butter, powdered sugar, lemon juice, beet powder, vanilla, and salt

    Cream Cheese Frosting

    My friend and assistant Bebe had the clever idea to tint the frosting pink with beet powder and pipe it in an ombré pattern. This is actually far easier to do than it may appear as long as you've got a piping bag and a large star tip on hand. Just divide the frosting into 4 bowls and add different amounts of beet powder to each bowl for different shades of pink. Layer the frosting in the bag, starting with the plain white frosting and ending with the darkest hue, then pipe dots over each cake half, following the curves of the cake.

    Naturally colored cream cheese frosting

    2 Gluten Free Red Velvet Cakes on plates with Beet Ombre Frosting

    Can you taste the beets in this cake?

    Not really. The frosting tastes just like plain cream cheese frosting – even the one with a whole teaspoon of beet powder stirred in! In the cake, the beet flavor blends with the cocoa, vanilla, and flavorful flours to create an earthy-tasting base. If you're looking for it, you get the beet flavor in the finish, but most people wouldn't be able to guess the secret ingredient if you didn't give them a hint. The beet does add natural sweetness and moisture, meaning that less sugar and oil are needed to produce a tender crumb.

    side shot of Red Velvet Cake Recipe (gluten-free, dye-free) on cake stand

    Gluten Free Red Velvet Cupcakes & Red Velvet Sheet Cake

    This recipe makes a petite 6-inch cake with 2 layers, perfect for about 8 servings of cake, with a high frosting to cake ratio because, as we've discussed, CREAM CHEESE FROSTING. But you could easily double the recipe and bake this cake in a 9-inch square pan for a small red velvet sheet cake. A single batch of frosting should be plenty for a single layer cake. To feed a crowd, triple the cake recipe and double the frosting, and prepare in a 9x12-inch pan. For red velvet cupcakes, fill 6-8 muffin cups two-thirds of the way with batter and decrease the baking time as needed.

    overhead shot of Gluten Free Red Velvet Cake without food coloring

    My Best Red Velvet Cake Recipe

    I tested this recipe 10 times to get it just right! Every batch got devoured with no crumbs left behind. But this final version boasts all the things I want in a gluten free red velvet cake: burgundy hue, fluffy and tender crumb, and mellow chocolate flavor. I streamlined the recipe as much as possible, using oil instead of butter so that the cake can be made with just one bowl and a whisk. While some recipes call for grating raw beets, I find this an unpleasant and messy task. I prefer to boil the beets, let them cool, and puree them in a food processor. I've given all measurements in weight as well, so you can simply weigh the ingredients right into the mixing bowl.

    top down shot of slices of Gluten Free Red Velvet Cake (All Natural!)

    Do you love or hate red velvet cake?

    Let me know in the comments! And please let me know if you give this gluten free red velvet cake a go. It would make a super sweet gift for a Valentine or Galentine, washed down with a nice sparkling rosé. I know I'd feel quite loved if someone made one for me.

    slices of delicious Red Velvet Cake Recipe (gluten-free, dye-free) on plates

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten free red velvet cake, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Gluten Free Red Velvet Cake without Food Coloring
    4.67 from 12 votes

    Gluten Free Red Velvet Cake (all natural – with beets!)

    Print Recipe Pin Recipe
    This all natural gluten free red velvet cake gets its burgundy hue from pureed beets + beet cream cheese frosting piped in a pretty pink ombré.
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Cooling Time: 1 hour
    Total: 1 hour 15 minutes
    Servings: 8 servings

    Ingredients

    Cake:

    • Softened butter, for the pan
    • ¼ cup + 2 tablespoons (80g) organic granulated sugar
    • ¼ cup (50 g) sunflower oil or other neutral vegetable oil
    • 1 large egg
    • ¼ cup + 2 tablespoons (85g) beet purée (see headnote)
    • ¼ cup + 1 tablespoon (63 g) well-shaken cultured buttermilk
    • 2 teaspoons (8 g) strained fresh lemon juice
    • ¾ teaspoon (3 g) neutral vinegar (such as apple cider or rice)
    • ½ tsp (2 g) vanilla extract
    • ¼ cup + 2 tablespoons (57 g) ivory teff flour (I use Maskal Teff brand; see note for substitution suggestions)
    • ¼ cup (35 g) sweet rice flour (such as Bob’s Red Mill or Mochiko)
    • ¼ cup (27 g) GF oat flour (such as Bob’s Red Mill)
    • 2 tablespoons (12 g) Dutch-process cocoa powder (look for alkali in the ingredients list)
    • ¾ tsp baking powder
    • 1/8 tsp baking soda
    • 1/4 teaspoon fine sea salt

    Frosting:

    • 1 recipe cream cheese frosting
    • ~1 ½ teaspoons beet powder, sifted if lumpy (divided use)

    Instructions

    • Position a rack in the center of the oven and preheat to 350ºF. Grease a 6-inch round cake pan with softened butter and line the bottom with a round of parchment paper cut to fit.
    • In a large bowl, whisk together the sugar, oil, egg, beet puree, buttermilk, lemon juice, vinegar, and vanilla.
    • Place a strainer over the bowl and add the teff, sweet rice, and oat flours with the cocoa powder, baking powder, baking soda, and salt. Sift the flours into the beet mixture and whisk or stir to combine.
    • Scrape the batter into the prepared pan and bake until the cake springs back to the touch and a toothpick inserted near the center comes out with moist crumbs, 35-45 minutes. Remove from the oven and let cool slightly, then invert onto a wire rack, peel away the parchment, and let cool completely. The cake can be stored covered at room temperature for 1 or 2 days.
    • Make the cream cheese frosting as directed. Divide into 4 bowls. Leave one bowl white. To the second bowl, add a big pinch of beet powder. To the third bowl add ¼ teaspoon beet powder. And to the fourth bowl add 1 teaspoon beet powder. Stir each bowl well, adding more color if you like (the color continues to intensify as the frosting sits).
    • Cut the cake into two even layers using a serrated knife. Place the bottom half on a serving plate, cut-side up. Place the top half on a rimless plate or cutting board cut-side down. Layer the frosting into a large piping bag fitted with a large star tip, starting with the white frosting and ending with the most vibrant frosting. Pipe a line of frosting on the bottom cake layer, following the curve of the cake. Repeat with the top cake layer. Return to the bottom cake, and pipe another row of frosting next to the first. Repeat with the upper layer. Continue until both layers are covered in frosting; you should have just enough frosting to cover both layers, though if your frosting is extra fluffy, you’ll have a bit left over.
    • Carefully place the top cake layer over the bottom cake layer. The cake is best served at room temperature, though it’s easier to cut when cold. Optionally chill the cake until firm, then cut it into wedges using a large chef’s knife dipped in hot water and wiped clean between cuts, then let the slices come to room temperature before serving. Store leftover cake refrigerated airtight for up to 3 days; serve at room temperature.

    Notes

    To make the beet puree: Scrub 2 raw medium-sized red beets, place in a small saucepan covered by an inch of water, and boil until tender when pierced with a knife, 20-30 minutes or so. Drain, let cool to room temperature, peel, then cut into large pieces and puree in a food processor until smooth. You’ll probably have enough puree for a few cakes. Store in the refrigerator for up to 1 week, or freeze for up to several months.
    Substitutions: For the flours, you can probably use brown teff flour or millet flour in place of the ivory teff flour. Or you can try subbing your favorite gluten-free all-purpose flour blend in place of all the flours (preferably by weight). If you only have natural cocoa powder, it will work here, but the cake will have a more acidic, beet-forward flavor and the cake may be more dense. If you can’t find cultured buttermilk, try using kefir in its place, or plain runny yogurt thinned with a bit of milk or water to the consistency of heavy cream.
    Pan sizes: Double the recipe to make a 9-inch round layer cake or 9-inch square sheet cake, increasing the baking time as needed. Try tripling the recipe for a 9x12-inch sheet cake, increasing the baking time as needed (a double batch of frosting should be sufficient here). For cupcakes, fill 6-8 lined cupcake cups two-thirds of the way with batter and decrease the baking time as needed.
    Do-ahead: The cake can be made 1 or 2 days ahead and stored covered at room temperature. The cream cheese frosting can be made up to several days ahead, colored or not, and stored covered in the refrigerator. Bring to room temperature and stir well before using.
    Look for beet powder at health food stores with the herbs and spices, or order it here. (Extra beet powder is delicious with steamed milk and honey for a sweet beet latte!)
    I’ve given the measurements in grams which means that if you have a scale, you can weigh everything right into the bowl, zeroing out the scale between ingredients.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 332kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 23mgSodium: 151mgPotassium: 120mgFiber: 1gSugar: 21gVitamin A: 1250IUVitamin C: 0.8mgCalcium: 44mgIron: 0.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    More Gluten-Free Cake Recipes:

    • Gluten-Free Dairy-Free Pumpkin Bread
    • Gluten-Free Apple Cake in a Skillet
    • Gluten-Free Blueberry Coffeecake
    • Dairy-Free Gluten-Free Carrot Cake
    • Gluten-Free Red Velvet Cake {all-natural}
    • Gluten-Free Chocolate Bundt Cake
    • Gluten-Free Chocolate Cake with Peanut Butter Frosting
    • Gluten-Free Banana Cake with Chocolate Ganache
    • Gluten-Free Upside-Down Cake with Poached Quince
    • Gluten-Free Chocolate Zucchini Cake
    • Gluten-Free Pound Cake with Lemon and Berries
    • Gluten-Free Pear Cake with Chai Spices
    • Gluten-Free Peach Cake
    • Gluten-Free Plum Cake
    • Gluten-Free Lemon Almond Cake

    slices of Gluten-Free Red Velvet Cake without Food Coloring on plate

    slices of Gluten Free Chocolate Beet Cake with Cream Cheese Frosting

    You might also like...

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « Milk Tea Rice Pudding
    Next Post: Gluten Free Vegan Chocolate Tart with Tahini & Caramel »

    Reader Interactions

    Comments

    1. SallyBR says

      February 07, 2019 at 3:16 am

      Intriguing to say the least! I like the fact that the frosting does not end with a beet taste, it looks gorgeous.

      So do you need to worry at all about how much water still stays in the cooked beets? Or just puree them and not worry at all?

      Reply
      • Alanna says

        February 15, 2019 at 10:08 pm

        Aw thank you!! I'm not sure what you're asking about the beets. Just pull them out of the water and puree - they're dense so not watery :)

        Reply
        • SallyBR says

          March 06, 2019 at 12:27 pm

          ok dokie - makes sense. I confess to rarely cooking beets in water, I often roast them instead. But it's true, they are pretty dense

          thank you!

          Reply
    2. Monica Russell says

      February 07, 2019 at 4:20 am

      How does on make or where to procure Beet Powder?

      Reply
      • Alanna says

        February 15, 2019 at 10:11 pm

        Hm good question! I got mine at my amazing co-op in the section of bulk herbs and spices. It looks like you can buy some here, although it's a bit of a large quantity: https://www.lovebeets.com/product/beet-powder/ It's really good with steamed milk, honey, and ginger too!

        Reply
    3. christine says

      February 07, 2019 at 4:49 am

      Alanna! this is all so beautiful! I'm really, really loving all these pretty pink shades. Red velvet is my sister's favourite, already bookmarking this for her birthday (which isn't till July haha)!

      Reply
      • Alanna says

        February 15, 2019 at 10:11 pm

        Aw thank you friend! In that case you've got plenty of time to "taste test" and practice! ;)

        Reply
    4. Monisha Mittal says

      February 07, 2019 at 5:49 am

      Looks like you've outdone yourself. Look at that extraordinary multi-colored effect on the frosting. Simply wow. Can't wait to try, one of these days. Yes I like red velvet cake and yes i love cream cheese frosting.

      Reply
      • Alanna says

        February 15, 2019 at 10:13 pm

        Aw thanks Monisha! My lovely assistant Bebe made it look so pretty. Please let me know if you whip one up!

        Reply
    5. Marilyn says

      February 07, 2019 at 10:42 pm

      I've been lucky enough to taste this cake and it's fabulous. Beautiful and yummy

      Reply
      • Alanna says

        February 15, 2019 at 10:13 pm

        Aw thanks Marilyn! <3

        Reply
    6. Maria says

      February 09, 2019 at 12:16 pm

      Alanna this cake is absolutely gorgeous

      Reply
      • Alanna says

        February 15, 2019 at 10:14 pm

        Aw thanks Maria! My lovely assistant Bebe did an amazing job :)

        Reply
    7. Mohamed Abdel-Hady Mohamed says

      February 10, 2019 at 12:31 pm

      The images and the recipe are exquisite. Gonna try this recipe very soon, Thank you

      Reply
      • Alanna says

        February 15, 2019 at 10:15 pm

        Thank you! But did you mean to give it 4 stars?

        Reply
    8. Rodelle says

      February 11, 2019 at 12:21 pm

      LOVE this, Alanna! Thanks for the shout out - our cocoa really shines in recipes like this. <3

      Reply
      • Alanna says

        February 15, 2019 at 10:15 pm

        It's THE BEST! <3

        Reply
    9. Korena says

      March 18, 2019 at 9:44 pm

      Oh my gosh this is pretty, and sounds so delicious!!

      Reply
      • Alanna says

        March 20, 2019 at 10:18 pm

        Aw thank you!

        Reply
    10. noknok says

      June 13, 2019 at 3:02 am

      Could the egg be switched out for a flax egg?
      I'm not in the US, and cannot find dutched cocoa. If I were to try natural cocoa, what adjustments do I need to think about? I'm guessing, eliminate baking powder and maybe bump up baking soda instead?
      Thank you!

      Reply
      • Alanna says

        June 16, 2019 at 8:28 pm

        I did test this recipe with natural cocoa, and it comes out more heavy and dense, but with a brighter flavor and color. The batter will be more acidic, so reducing the acidity (such as you suggest with the leavening) might help! As for the flax egg, I've not had very good luck using this in other GF cake recipes. I would be more inclined to try aquafaba (the brine from canned chickpeas or white beans). Please let me know what you try!

        Reply
    11. L says

      December 01, 2019 at 10:02 am

      Looks amazing! I wonder if it is possible to bake the cake a couple weeks in advance and freeze it?

      Reply
      • Alanna says

        December 01, 2019 at 5:00 pm

        I think that would work fine!

        Reply
    12. Kim McAlear says

      January 20, 2020 at 1:38 pm

      Hi,
      I made this for a friend's birthday/dinner party and it was a great hit! Spot on, moist, and delicious!

      Reply
      • Alanna says

        January 22, 2020 at 11:47 am

        I'm so glad it was a hit! Thanks a bunch for the note. :)

        Reply
    13. Nishi Bhonsle says

      July 28, 2020 at 3:09 pm

      Can I replace the buttermilk with kefir or watered down sour yoghurt

      Reply
      • Alanna says

        July 28, 2020 at 6:05 pm

        Absolutely! Kefir is probably closer, but I bet either will work. :)

        Reply
    14. Annette S says

      March 30, 2021 at 6:34 pm

      Looks lovely and I can't wait to make it! One question: I am using a 9" pan (I've doubled the recipe as you suggest). Do you think it would also work to divide the batter into two 9" pans instead of baking in one pan and then cutting? Trying to spare myself the past horrors I've had of cutting a cake in half :) Would the cakes rise as well if baked in two pans? Thanks in advance for any info!

      Reply
      • Alanna says

        March 30, 2021 at 10:09 pm

        Hi Annette! Thanks for the sweet words! I *think* it should work to bake it in two 9-inch pans as long as there's enough batter to make the layers thick enough. 8-inch pans would make thicker layers, but I think either should work. Please let me know what you try?

        Reply
    15. Judith says

      April 07, 2021 at 10:22 am

      Hello, I've been wanting to make a beet red velvet cake and I'm so excited to try your recipe. I will be subsituting for GF flour blend because I have that on hand.
      Can you tell me your thoughts for making this for a number cake. Is this sturdy to cut into number shape?
      Thank you :)

      Reply
      • Alanna says

        April 07, 2021 at 3:46 pm

        What a fun idea! Hm I've never made a number cake, so I'm not positive, but the cake is pretty sturdy, so... I *think* it would work? I would imagine that a GF flour blend would be as sturdy as the one I use here, but it really depends on the mix itself. If you have the time, you might consider making a small test cake to make sure everything works the way you want it to before it's showtime. Please let me know what you try!

        Reply

    Leave a comment and rating Cancel reply

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

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake (dairy-free & grain-free options)

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

    Footer

    Instagram

    Fresh on TBG: GF Rhubarb Cake with Almond Flour & Fresh on TBG: GF Rhubarb Cake with Almond Flour & Olive Oil
✨
I don't remember tasting rhubarb until I moved from the LA area up to Northern California for college. There I fell in love with the tart stalks. Luckily for me, I also fell in love with a guy who's mom grows loads of rhubarb in her yard! We went to visit last weekend and came home with bags full of rhubarb and plump Meyer lemons from Mary's abundant garden. Just the ingredients needed to make this cake! 
✨
This GF rhubarb cake tastes like spring on a plate: redolent with the flavors of almond, olive oil, bright citrus, and tangy rhubarb. It looks deceptively fancy, with slices of pink-hued stalks arranged in concentric circles. But don't be fooled: the batter comes together with just a bowl and a whisk in a matter of minutes.
✨
If you don't have any rhubarb on hand, don't fret: swap in other fruit such as fresh or frozen berries, cherries, peaches, or anything else you like. 
✨
This recipe uses the GF flours almond, oat, sweet rice, and millet. I’ve also tested a grain-free version with almond, cassava, and tapioca flours that works beautifully. Make it DF by using plant yogurt. 
✨
Get the recipe via the link in my profile, by searching “rhubarb cake” on #bojongourmet , or copy/paste the following url into your browser window:
✨
https://bojongourmet.com/gluten-free-rhubarb-cake/
✨
#feedfeedglutenfree #f52community #f52grams #f52picnic #f52farmstand #rhubarb #rhubarbseason #rhubarbcake #glutenfreecakes #gfcake #glutenfreecake
    Weekend brunch plans? I just got a huge bag of Mey Weekend brunch plans? I just got a huge bag of Meyer lemons from my MIL’s tree and I’m craving these fluffy GF lemon ricotta pancakes 🥞. 

These are easy to whip up even when you’re still half asleep, no whipping or folding required. They taste like little pillows of sweet, cheesy goodness. 

Made with:
✨ricotta
✨eggs
✨butter
✨sugar
✨lemon zest & juice
✨vanilla
✨sweet rice, millet, & oat flour
✨baking soda & powder
✨salt

Top these lacy little cakes with maple syrup, spring berries, and yogurt or butter. 

Get the recipe via the link in my profile or by searching “pancakes” on #bojongourmet. 

Bojon appétit! 

https://bojongourmet.com/plows-ricotta-pancakes/
#glutenfreepancakes #pancakes🥞 #feedfeedglutenfree #f52community #f52farmstand #glutenfreebreakfast #gfbreakfast #ricottapancakes
    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack