Commercial Bakery Sugar Free Red Velvet Cake
Indulge guilt-free with this Commercial Bakery Sugar-Free Red Velvet Cake, a moist and tender dessert crafted for health-conscious food lovers. Made with almond flour and sweetened naturally with erythritol, this gluten-free and sugar-free red velvet cake offers the perfect balance of flavor and nourishment. A splash of natural red food coloring and a hint of cocoa powder create its signature crimson hue, while the creamy, tangy frosting is made with softened cream cheese, butter, and powdered erythritol. Ideal for anyone following a low-carb or diabetic-friendly diet, this bakery-style cake is easy to prepare in under an hour and delivers stunning results for birthdays, celebrations, or everyday indulgence. Serve it chilled to savor every velvety bite!
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Recipe Information
Ingredients
- 200 grams Almond Flour
- 15 grams Cocoa Powder (unsweetened)
- 150 grams Erythritol (granular sweetener)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoons Salt
- 240 milliliters Unsweetened Almond Milk
- 1 tablespoon Apple Cider Vinegar
- 3 large Eggs
- 120 milliliters Coconut Oil (melted)
- 2 teaspoons Vanilla Extract
- 2 tablespoons Natural Red Food Coloring
- 200 grams Cream Cheese (softened)
- 50 grams Unsalted Butter (softened)
- 100 grams Powdered Erythritol
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract (for frosting)
Instructions
Preheat the oven to 175°C (350°F) and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
In a separate bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes to create a vegan buttermilk substitute.
Whisk the eggs in a large bowl, then add the melted coconut oil, vanilla extract, and red food coloring. Mix until fully incorporated.
Gradually stir the dry ingredients into the wet ingredients, alternating with the almond milk mixture. Mix until the batter is smooth and no lumps remain.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and unsalted butter together in a mixing bowl until smooth and creamy.
Add the powdered erythritol, lemon juice, and vanilla extract to the cream cheese mixture. Beat until light and fluffy.
Once the cakes have cooled completely, spread a layer of frosting atop the first cake layer. Place the second cake layer on top, then frost the top and sides of the entire cake.
Decorate as desired and refrigerate for 1-2 hours before serving for best results.
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.6 g | 448% | |
| Saturated Fat | 183.9 g | 920% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 29.0 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1236 mg | 95% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
