Red Blush Cake


"This a really yummy cake, with canned beets and pineapple in it. It is wheat-free, dairy-free and sugar-free."
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1 h 15 m servings 172 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk rice flour, oat flour, teff flour, buckwheat flour, baking soda, and cream of tartar together in a bowl.
  3. Puree beets in a blender or food processor until smooth; transfer to a bowl.
  4. Stir pineapple with juice, orange juice concentrate, raisins, walnuts, agave nectar, flax seeds, orange zest, vanilla extract, xanthan gum, and liquid stevia into pureed beets. Add pineapple mixture to flour mixture and stir until batter is just-combined. Spoon batter evenly into two 9-inch round nonstick cake pans.
  5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the pans for 20 to 30 minutes before removing to a wire rack to cool completely.


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