Tarragon Beet Bundt Cake with Orange Glaze

Makes one bundt cake


For the cake

Olive oil or non-stick spray
3 ½ cups whole-wheat flour
1 ½ cups light brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups almond milk
â…” cups almond oil
¼ cup grated beets
3 tablespoons tarragon orange beet syrup (recipe follows)
1 tablespoon orange zest
1 tablespoon vanilla

For the orange tarragon glaze

1 ½ cups powdered sugar
1 tablespoon orange zest
2 teaspoons fresh tarragon, chopped superfine
¼ cup fresh orange juice


Preheat over to 375° F. Prepare the bundt pan by greasing with oil or non-stick spray liberally and set aside.

In a large mixing bowl sift together dry goods, flour, sugar, baking soda and salt, set aside. In another large mixing bowl whisk together wet ingredients; almond milk, almond oil, grated beets, tarragon syrup orange zest and vanilla. Working in small amounts slowly whisk in the dry goods into the wet until all is incorporated and smooth and creamy. Batter should be thick but still semi “loose” like a thick cake batter. Pour batter into prepared bundt pan and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 5-8 minutes and then remove from pan and place warm cake on a plate.

Meanwhile, in a medium size bowl, combine powdered sugar, orange zest and tarragon. Slowly pour in orange juice and stir to make a glaze.

Drizzle the glaze over top of the cake, preferably while warm, not hot, just warm, this will allow the glaze to run down the cake easier. Serve.

Tarragon Orange Beet Syrup

Makes approximately a ½ cup of syrup


3 sprigs fresh tarragon
½ cup orange juice
1 tablespoon orange zest
1 tablespoon grated red beets
½ cup sugar


In a medium size saucepan, over medium high heat add tarragon, orange juice and zest, beets and sugar. Bring to a boil, reduce heat and simmer a few minutes until thick. Strain and discard everything but the syrup.