Gluten-free Celery Bread (Cake)

Celery Bread (Cake)

The women in my family suffer from migraine headaches. I was inspired by Anthony William (Medical Medium) to drink celery juice before breakfast to prevent migraines. It certainly beats taking medication.

I had leftover pulp from celery juice and decided to create a gluten-free cake using almond flour. I used chocolate hemp milk to sweeten the cake. You can substitute almond milk or oak milk in this recipe.

You can omit the sugar and make celery bread instead.
For a sugar-free recipe, substitute coconut cream and omit the sugar.

My friends asked me to share this recipe:


2 cups almond flour (or almond meal)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup brown sugar or 1/4 cup coconut palm sugar

2 organic pasture-raised eggs, room temperature

1/4 cup celery pulp

1 teaspoon pure vanilla extract (or 1 teaspoon almond extract)


  1.  In a large bowl whisk the dry ingredients (almond flour, baking powder, baking soda, sugar and salt).
  2.  Add the eggs, almond milk and vanilla and mix until all the ingredients are well-incorporated.
  3.  Pour the mixture into a greased bread pan or glass dish and bake at 350 degrees for about 25 minutes.

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