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+ servings

Upside Down Beet Cake

Hannah Messinger
This upside down beet cake is a light and delicately sweet way to end any Easter lunch.
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Servings 8


  • 3 T unsalted butter
  • 1/4 cup brown sugar
  • thinly sliced cooked beets (skins removed)
  • 4 large eggs separated
  • 1/2 cup brown sugar
  • 2 teaspoons orange zest
  • 1 1/4 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt


  • Preheat oven to 350.
  • Melt butter in an 8" cake pan, swirling it around to coat the sides. Sprinkle brown sugar over the bottom. Layer with sliced beets.
  • Cream together egg yolks, sugar and orange zest. Mix in almond flour, baking soda and salt.
  • Beat egg whites until foamy and doubled in size, but not until peaks form. Fold egg whites into the rest of the batter and pour into the pan. Bake on a middle rack for 30-35 minutes, or until top is golden and a toothpick comes out clean.
  • Let the cake rest for 5 minutes, then carefully turn your cake pan over onto a serving plate. Tap the pan before lifting it.
  • This cake does need to be stored in the refrigerator!
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