Paleo Classic Red Velvet Cake
Indulge in the rich, sophisticated flavors of a guilt-free treat with this Paleo Classic Red Velvet Cake recipe! Crafted with almond flour and naturally sweetened with maple syrup, this paleo-friendly dessert boasts a moist, tender crumb and the iconic red hue thanks to nutrient-packed beet puree. A luscious coconut cream frosting, delicately sweetened with honey and brightened by a hint of lemon juice, takes the cake to new heights. Free of refined sugars, dairy, and grains, this wholesome recipe is perfect for anyone following a clean-eating lifestyle or seeking a healthier twist on a timeless favorite. With just 20 minutes of prep and 25 minutes of baking, this stunning two-layer red velvet cake is sure to steal the spotlight at your next celebration!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 4 Eggs
- 0.75 cup Maple syrup
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Beet puree
- 0.5 cup Coconut oil, melted
- 1 cup Coconut cream
- 2 tablespoons Honey
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with coconut oil.
In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk until well mixed.
In another bowl, beat the eggs until frothy. Add maple syrup, apple cider vinegar, vanilla extract, and beet puree. Mix until well combined.
Slowly add the wet ingredients to the dry ingredients. Mix until thoroughly combined.
Stir in the melted coconut oil until the batter is smooth and evenly mixed.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, whisk together the coconut cream, honey, and lemon juice in a bowl until smooth and fluffy.
Once the cakes are completely cooled, spread the frosting over the top of one cake layer, then place the second layer on top and frost the top and sides.
Slice and serve, or store in the refrigerator for up to three days.
Nutrition Facts
Calories |
4259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.6 g | 373% | |
| Saturated Fat | 154.1 g | 770% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2227 mg | 97% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 334.6 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 636 mg | 49% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2688 mg | 57% | |
*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.
