Sweet Juice Pulp Cake

Don’t waste juice pulp- bake it!

Ever wonder what to do with all of the juice pulp? You definitely shouldn’t toss it. Save it and transform it into a delicious bite! This healthy breakfast cake is full of fiber and missed nutrients leftover from your juiced produce.

Juice Pulp Cake recipe from Body Compass Discovery's blog

Too many times I sent pounds and pounds of pulp to my compost pile. It always bothered me because it seemed like such a waste of goodness. I just had to create a juice pulp recipe to get those missed bits back in to my body! Sometimes there is just SO much pulp and hardly any juice…. it can definitely be repurposed.

I got the idea from this recipe for sweet potato bars from Sweet Pea’s Kitchen. It calls for mashed sweet potatoes only but when you gather the pulp from the juicer the texture is very similar! I figured I would do less sugar since I was using some fruit too. I also chose to do gluten free coconut flour, but any type of flour can be used.

For my substitution of soft veggie I used a juice pulp of sweet potatoes, beets and oranges. I think another variety would work just fine too, such as one including apples or carrots.
juice prep with beets, oranges and sweet potatoes

On a side note, this is one of my favorite juices so blend away! It’s great beauty juice for the skin!
freshly squeezed sweet potato, beet and orange juice

Gather the fresh pulp from your juicer. Mix in a bowl with vegetable oil, eggs and sugar. Add in the dry ingredients little by little. I did not overmix mine because it does depend on your juice pulp consistency how smooth it may be. Don’t worry- this will all blend together just fine as it bakes. Mine was not chunky or stringy- it turned out spongy and a beautifully consistent golden-pink color.
juice pulp breakfast cake

Pour the juice pulp cake batter in to greased pan. Bake at 350F for about 30 minutes. Let cool and grab a slice!
juice pulp cake slice

juice pulp cake slice

Sweet Juice Pulp Cake

Breakfast cake made from freshly juiced pulp.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Servings 15 servings


  • 1 3/4 cup juice pulp sweet potatoes/beets/oranges
  • 2 cups flour coconut
  • 3/4 cup sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt


  • Gather fresh pulp from your juicer. Mix in a bowl with vegetable oil, eggs and sugar.
  • Add in the dry ingredients little by little. Do not worry about mixing until creamy (depends on your pulp of choice).
  • Pour batter in to a greased pan. Bake at 350F for about 30 minutes. Let cool and then grab a slice!


Any variety of produce for juice pulp will work, such as apples or carrots instead.

This breakfast cake was so moist and flavorful! It is seriously my favorite way to repurpose pulp from the juicer. Instead of getting rid of it just make it into something edible again!

Juice Pulp Cake recipe from Body Compass Discovery's blog

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  1. Amanda
    April 22, 2018

    This is such a great idea, thank you! I too don’t like throwing out the pulp, I will have to try this one day!

  2. Chelsie
    February 25, 2020

    I substituted the egg with applesauce and used coconut oil instead of vegetable and added hemp seeds

    This was absolutely so delicious!

  3. Melissa
    March 15, 2020

    Can I use Almond flour instead of coconut flour?

  4. Christine
    March 28, 2020

    Is the batter supposed to be really thick?

  5. Michelle
    May 5, 2020

    I tried this with apple and pear pulp. The idea is good. The taste wasn’t bad but no one had seconds. I suppose we are too use to decadent desserts!

  6. Sara
    August 19, 2020

    Great idea. Can we use whole wheat flour?

    • August 20, 2022

      You can but I recommend half and half- the whole wheat just tends to make it more dense.

  7. Elen
    November 17, 2021

    Can I substitute the sugar for monk fruit sweetener?

    • August 20, 2022

      You can definitely try! I haven’t personally done so

  8. Kaitlyn
    May 31, 2022

    Lemon pulp cake is in the oven now! Thanks so much, cant wait to see how it turns out!

  9. Laurelyn Barnett
    January 11, 2023

    I made 1/2 recipe with pineapple pulp. Used 1/2 almond flour 1/2 coconut flour, one pinch cinnamon and 1/2 c melted and cooled unsalted butter instead of oil. 1/4c coconut sugar since pineapple is soooo sweet. Oh and 1/2 tsp almond flavor. Ahhh YUM! Unfortunately I have 12 cups of pineapple pulp to get rid of after juicing. This only made a small dent in that. Love that it’s gluten free. Thanks for inspiration!

  10. Lauren
    October 30, 2023

    Please add a picture of what the batter thickness is supposed to be like. I used less pulp, and honey with coconut flour and it’s really really thick. Doesn’t seem right.

    • December 13, 2023

      Hi Lauren,
      This is an old recipe and unfortunately I no longer have a juicer or I would! I can say that if you used less pulp that could be a factor because it contributes to thinning out the consistency of the batter usually with the retained juice that still remains.

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