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Place the cooked beetroots in a food processor or chopper and blitz until fine pieces add the egg, milk and vegetable oil and blitz again for a 30 seconds to make a smooth paste.
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In a large mixing bowl, place the gluten free self raising flour, gluten free oats and mixed spice, stir to combine then beat in beetroot mixture and vanilla extract.
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Add the blueberries and fold through the mix.
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Grease and line a square baking tray (I used a 9 inch square), pour in the mix and place in an oven preheated to gas mark 5/190c, bake for 40-50 mins until firm to the touch and browned on top.
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While still warm brush the top with some extra honey to give it a light sticky glaze. Cut into 16 pieces and enjoy!
Gluten Free and Refined Sugar Free Beetroot and Blueberry Traybake Cake
Back to all recipes.Looking for a healthier bake that doesn’t compromise on flavour? This moist and wholesome gluten free beetroot and blueberry traybake is naturally sweet, refined sugar free, and perfect for coeliac friendly baking. It’s a great way to sneak in some veggie goodness—ideal for fussy eaters or coeliac kids who might not usually go near beetroot! Packed with juicy blueberries and earthy beetroot, this vibrant cake is as nutritious as it is delicious, making it a brilliant treat for lunchboxes, after school snacks, or weekend baking.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 50 Mins
- This recipe makes 16 slices
This recipe contains:
- Dairy
- Egg
Ingredients
250g cooked beetroot
1 egg
75ml milk
100ml vegetable oil
100g honey
270g gluten free self raising flour
100g gluten free oats (or switch to extra flour if you can't tolerate oats)
1tsp mixed spice
1tsp vanilla extract
125g blueberries
Method
Nutritional Information (Per slice)
Cals
Calories
172
Carbs
25g
Fibre
1g
Fat
7g
Sugar
7g
Protein
2g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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