Gluten-Free Carrot Juice Pulp Cake

Gluten-free Carrot Juice Pulp Cake Recipe

Last month, during the 21-Day Juicing Challenge, I created a Gluten-Free Spiced Carrot Juice Pulp Muffin recipe with no added sugar to boot. The recipe turned out so amazingly that I’ve been making juice pulp muffins with reckless abandon ever since.

I’m an avid juicer, and I just hate throwing away heaps of juice pulp, especially carrot, apple, ginger juice pulp.

It’s taken quite a few years of juicing to finally start creating recipes out of the juice pulp that I have leftover. And, today’s recipe is a continuation of that quest.

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This recipe for Gluten-Free Carrot Juice Pulp Cake is absolutely amazing. In fact, we ate this cake in less than 24 hours. I need more!

It is mildly sweet: I sweeten it only with fresh dates and vanilla liquid stevia. It’s perfect as a breakfast cake, or with a cup of tea.

Since I live sugar-free (I only eat fruit), I really don’t like things that are overly sweet anymore. There was a day when I would be shocked at hearing myself say this, but now, semi-sweet is fine with me.

I also love how this recipe is super quick. Making juice pulp muffins is lovely, and they’re gorgeous to eat; but making muffins can be a bit of a hassle. I wanted to create a recipe where I didn’t have to carefully scoop batter into muffin moulds. Sometimes I just want to make things easier on myself.

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So, here we are…this recipe is a great way to enjoy a big glass of carrot juice and make a delicious gluten-free cake at the same time!

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Delicious Gluten-Free Carrot Juice Pulp Cake {No Added Sugar}
Prep time

Cook time

Total time


a recipe that uses up left over juice pulp. Don’t throw that stuff away!
Serves: 1

  • A food processor
  • 3 cups of juice pulp using 5 Carrots & 1 apple
  • 1/4 c olive oil
  • 7 dates
  • 3 apricots
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tbsp cinnamon
  • 2 tsp cloves
  • 1/2 cardamon
  • 1 tsp of liquid stevia
  • 1/4 tsp nutmeg
  • 1 egg
  • 1/4 cup of the carrot juice
  • 1/3 cup chickpea flour
  • 1/3 + 3 tbsp cup brown rice flour
  • 3 chopped figs
  • 1 cup of sliced almonds

  1. Make a carrot apple juice using 5 carrots and 1 apple — you want to create 3 cups of juice pulp.
  2. Put the juice pulp into a food processor. Add the 7 dates, 1 egg, 1/4 cup of olive oil, 1 tsp of liquid stevia and 1/4 cup of carrot juice (from the juice you just made). Turn the processor on. Frequently scrape the sides of the bowl.
  3. Add the apricots, baking soda, cinnamon, ground cloves, ground cardamon, nutmeg. Again, scrape the sides of the bowl frequently.
  4. Add the chickpea and brown rice flour. You want the mixture to be very well incorporated and smooth.
  5. Scoop the batter into a medium sized bowl, and fold in the sliced almonds (hold 3 tbsp back to top the cake with) and 3 chopped figs.
  6. Grease and line with parchment paper a 7×7 inch cake tin.
  7. Scoop the batter into the cake tin, and smooth the batter evenly into the tin. Sprinkle the top of the cake with 3 tbsp of sliced almonds.
  8. Bake the juice pulp cake at 380 degree F for 35-40 minutes. You want the cake to be firm to the touch.


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