Whenever I “overdo” the fresh veggies I buy at the grocery store or farmer’s market, I always try to come up with unique ways to use them before they inevitably rot away.

I developed this dish as a tasty way to eat a lot of the foods I just had laying around in the kitchen!

In my own attempt to eat a gluten-free diet, I used almond flour in replacement of regular flour. I didn’t want to overwhelm any of the natural sweetness of the root vegetables, so I decided to just add a bit of sea salt and hold off any other herb or spice. Sometimes simple is best!

Nutrition Facts

This recipe makes 12 servings:

Per serving: 80 calories, 9g carb, 2g protein, 4g fat, 2g fiber

Gluten-Free Veggie Cake
Yields 12
Write a review
  1. 1 large sweet potato, peeled and shredded
  2. 3 medium carrots, peeled and shredded
  3. 1 medium onion, peeled and shredded
  4. 2 medium beets, peeled and shredded
  5. 2 large eggs
  6. 2 tbsp. oil (olive, walnut, coconut, etc.)
  7. 1/4 cup almond flour
  8. 1 tsp sea salt
  1. Preheat oven to 350F. Lightly coat or spray an 8x8-inch baking pan.
  2. After prepping the vegetables, remove as much of the water as possible. Place the vegetables in a cheesecloth and squeeze until most of the liquid is removed.
  3. In a large mixing bowl, combine the raw, shredded vegetables.
  4. In a small bowl, combine the eggs, almond flour, sea salt, and oil.
  5. Mix the egg mixture with the vegetables until well combined. Then, place in the pan, cover with foil, and bake for 45-minutes.
  6. Remove the foil and bake for an additional 10-minutes or until the top begins to brown.
  7. Remove from the oven and allow to cool completely. Slice and serve warm.
  1. *Shred raw veggies using the shredding blade of a food processor
  2. **If you do not have a cheesecloth, you can simply press the vegetables with paper towels to help absorb and remove the excess liquid.
Nutrition by Erin