Anti Inflammatory Cake Recipes Vegan Gluten Free & Delicious

Inflammation can be a silent saboteur, affecting everything from your mood to your gut health. But what if you could indulge your sweet tooth while nourishing your body with anti-inflammatory ingredients?

That’s exactly what today’s post is all about! I’m thrilled to share my favorite anti-inflammatory cake recipes that are vegan and gluten-free.

These cakes aren’t just delicious—they’re packed with ingredients like turmeric, ginger, almonds, and berries that help to calm inflammation naturally. Whether you’re navigating chronic health issues, supporting a loved one, or just seeking a treat that loves you back, these cakes prove you don’t have to sacrifice flavor or texture for wellness.

So preheat your oven, grab your mixing bowls, and let’s create some magic that’s as kind to your body as it is to your taste buds!

Why You’ll Love This Recipe

• Wholesome Ingredients: Each recipe features nutrient-dense, anti-inflammatory foods like almond flour, turmeric, ginger, and fresh berries.
• Vegan & Gluten-Free: Perfect for anyone with dietary restrictions—no eggs, dairy, or gluten in sight!
• Flavorful & Moist: Forget dry, bland cakes. These are moist, aromatic, and bursting with natural sweetness.
• Easy to Make: Simple steps make these cakes accessible for both novice and experienced bakers.
• Versatile: Enjoy as breakfast, snack, or dessert. They’re crowd-pleasers at gatherings and potlucks.

Ingredients

Below is a handy table for the key ingredients used across our top three anti-inflammatory vegan gluten-free cake recipes. Scroll further for detailed lists for each cake!

Turmeric Carrot Cake

• 2 cups almond flour
• 1 cup oat flour (certified gluten-free)
• 1 1/2 cups finely grated carrots
• 2 tbsp ground flaxseed + 6 tbsp water (flax eggs)
• 3/4 cup unsweetened almond milk or other plant-based milk
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup raisins or chopped walnuts (optional)
• 1 tbsp lemon juice

Blueberry Lemon Ginger Cake

• 2 1/4 cups almond flour
• 3/4 cup oat flour (certified gluten-free)
• 2 tbsp ground flaxseed + 6 tbsp water (flax eggs)
• 1 cup unsweetened almond milk or oat milk
• 1/3 cup date syrup or maple syrup
• 1/4 cup coconut oil, melted
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 2 tsp lemon zest
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 1/2 cups fresh or frozen blueberries
• 2 tbsp lemon juice

Chocolate Beet Cake

• 1 3/4 cups almond flour
• 1/2 cup oat flour (certified gluten-free)
• 2 tbsp ground flaxseed + 6 tbsp water (flax eggs)
• 3/4 cup unsweetened almond milk or soy milk
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 2/3 cup cocoa powder (unsweetened, Dutch process or natural)
• 1 cup cooked and pureed beets (about 2 small beets)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp vanilla extract

Equipment

• Mixing bowls (medium and large)
• Whisk and spatula
• Measuring cups and spoons
• Box grater (for carrots and beets)
• 9-inch round cake pan or 8×8-inch square pan
• Parchment paper or nonstick spray
• Oven
• Cooling rack
• Food processor or blender (for pureeing beets)

Instructions

Turmeric Carrot Cake

1. Preheat your oven to 350°F (175°C). Line your cake pan with parchment paper or lightly spray with oil.
2. Prepare flax eggs: In a small bowl, combine 2 tbsp ground flaxseed with 6 tbsp water. Let sit for 5 minutes until thickened.
3. Mix dry ingredients: In a large bowl, whisk together almond flour, oat flour, turmeric, cinnamon, ginger, baking powder, baking soda, and salt.
4. Combine wet ingredients: In another bowl, whisk plant milk, maple syrup, coconut oil, lemon juice, and flax eggs until smooth.
5. Fold in carrots: Add grated carrots to the wet mixture and stir well.
6. Mix dry and wet: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Fold in raisins or walnuts if using.
7. Bake: Transfer the batter to your prepared pan. Smooth the top with a spatula. Bake for 40-45 minutes or until a toothpick comes out mostly clean.
8. Cool: Let the cake cool in the pan for 15 minutes. Then transfer to a rack to cool completely before slicing.

For extra moisture, don’t overbake—check at 40 minutes and adjust as needed.

Blueberry Lemon Ginger Cake

1. Preheat oven to 350°F (175°C). Prepare your pan with parchment or oil.
2. Make flax eggs: Mix ground flaxseed and water, set aside.
3. Mix dry ingredients: Combine almond flour, oat flour, ginger, cinnamon, baking powder, baking soda, salt, and lemon zest.
4. Combine wet ingredients: In a separate bowl, whisk almond milk, date syrup, coconut oil, lemon juice, and flax eggs.
5. Combine mixtures: Pour wet ingredients into dry and mix gently. Fold in blueberries last, being careful not to overmix.
6. Bake: Pour into prepared pan and smooth the top. Bake 35-40 minutes, or until golden and a tester comes out clean.
7. Cool: Let cool in pan for 10 minutes, then move to a rack to finish cooling.

If using frozen blueberries, toss them in a little oat flour to prevent sinking.

Chocolate Beet Cake

1. Preheat oven to 350°F (175°C). Line or grease your cake pan.
2. Prepare flax eggs: Mix flaxseed and water, allow to gel.
3. Puree beets: Steam or roast beets until soft, then puree in a food processor.
4. Mix dry ingredients: Whisk together almond flour, oat flour, cocoa powder, ginger, cinnamon, baking powder, baking soda, and salt.
5. Mix wet ingredients: In another bowl, combine almond milk, maple syrup, coconut oil, vanilla, flax eggs, and beet puree.
6. Combine: Add wet to dry ingredients and mix until just combined.
7. Bake: Pour into the pan, spread evenly, and bake for 40-45 minutes, or until the center is set and a toothpick comes out mostly clean.
8. Cool: Allow to cool before slicing.

Don’t be afraid of the beets—the flavor is subtle, and they make the cake incredibly moist!

Tips & Variations

• Switch up the flours: Try hazelnut or coconut flour for a different flavor profile (adjust liquid as needed).
• Add-ins: Mix in chopped nuts, seeds, or shredded coconut for extra texture and nutrition.
• Frosting ideas: Top with vegan cashew cream cheese frosting or a simple lemon glaze (powdered coconut sugar + lemon juice).
• Make it muffins: Pour batter into a muffin tin and bake for 18-22 minutes for grab-and-go treats.
• Spice it up: Add a dash of cardamom, nutmeg, or black pepper for a warm, aromatic twist.
• Sugar-free option: Swap maple or date syrup for monk fruit syrup or pureed dates for a lower glycemic treat.
• Storage: Store cakes in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

“Baking is both science and art—feel free to experiment with your favorite anti-inflammatory ingredients!”

Nutrition Facts

The following nutrition estimates are for one slice (1/10th) of each cake, made as written and without added frostings or toppings:

Values are approximate and will vary with substitutions or added toppings.

Serving Suggestions

• Breakfast: Pair a slice with a glass of Green Goodness Juice for a revitalizing start to your day.
• Dessert: Serve with a dollop of coconut yogurt or vegan ice cream. Try this Goat Milk Ice Cream Recipe (No Eggs) (swap for coconut milk to keep it vegan!).
• Snack: Enjoy with a cup of herbal tea or turmeric latte for a soothing afternoon treat.
• Celebrations: Dress up with berries, edible flowers, or a dusting of cinnamon for birthdays or holidays.
• Lunchbox: Cut into bars and pack for a nutritious, energy-boosting snack on the go.

“These cakes are perfect for sharing with friends at picnics, brunches, or any gathering where you want to spread a little wellness.”

Conclusion

Living an anti-inflammatory lifestyle doesn’t mean giving up the joys of baking and sharing sweets with family and friends. With these vegan and gluten-free anti-inflammatory cake recipes, you can delight in every bite, knowing you’re supporting your health with whole, plant-based ingredients.

From the sunny flavors of turmeric and carrot to the bright zing of blueberry lemon ginger, or the rich, earthy goodness of chocolate beet, there’s a cake here for every palate and every occasion.

Don’t forget to experiment with your favorite spices and seasonal fruits. And if you’re looking for more wholesome vegan bakes, check out our Lazy Cookie Cake Recipe or whip up a batch of Kodiak Banana Muffins for your next treat.

Happy baking, and may your kitchen always be filled with warmth, laughter, and the irresistible scent of cake!

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