Golden Beet Orange Cake is super moist and flavorful. With a hint of roasted beet flavor behind the orange, this usual cake is as tasty as it is beautiful.
I’m so excited about this recipe. The idea for this cake had been simmering at the back of my mind since I picked up our last farm share in November. All winter I’ve had one last bunch of beets hanging around the refrigerator. This week I finally got around to roasting those beets. The chioggia beets ended up in a salad. The golden beets were destined for this cake.
It was a no-brainer to use my Chocolate Orange Beet Cake recipe as the starting point for this recipe. I knew I would use fresh orange again since beet and orange are a match made in heaven. It was a simple 1:1 swap to replace the golden beet puree for the red beet puree. Almond flour replaced the cocoa in the batter. Either cocoa or almond flour can replace a portion of flour in most cake recipes so this was an easy switch.
Brown sugar would muddy the golden color of the cake, so I used granulated sugar instead. The spices were nixed to keep a pure orange/beet flavor. Without the acidic cocoa and brown sugar, there is no need to use baking soda along with baking powder. There’s a little acidity in the batter from the orange juice, but the cake works just fine with only baking powder. The final touch is an orange glaze to finish.
This really is an easy recipe. Once the beets are roasted and pureed, everything is made in one bowl, no creaming , no folding or whipping. The beets can be roasted several days ahead.
Click through the slider to see how to make Golden Beet Orange Cake:
I absolutely love the flavor of this cake. Golden Beet Orange Cake has a pronounced beet flavor that still manages to be subtle. Of course, since beets are a healthy vegetable we can pretend that this is a healthy recipe, right?
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