Sugar Free Gluten Free Red Velvet Cake
Indulge in a guilt-free dessert with this Sugar-Free Gluten-Free Red Velvet Cake, a healthier take on the classic favorite that's just as rich and decadent. Made with nutrient-packed almond flour and coconut flour, this cake skips the refined sugars in favor of natural sweeteners like erythritol or monk fruit. The vibrant red hue comes from natural food coloring, while unsweetened cocoa powder adds a subtle chocolatey depth. Topped with a luscious cream cheese frosting sweetened with powdered erythritol, each slice is light, moist, and perfectly satisfying. Ideal for anyone following gluten-free or sugar-free diets, this easy-to-make cake is ready in under an hour and perfect for birthdays, holidays, or anytime you’re craving a wholesome treat!
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Recipe Information
Ingredients
- 2.5 cups Blanched almond flour
- 0.25 cup Coconut flour
- 3 tablespoons Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated erythritol or monk fruit sweetener
- 4 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Natural red food coloring
- 0.25 cup Coconut oil (melted)
- 8 ounces Cream cheese (softened, for frosting)
- 0.5 cup Powdered erythritol or monk fruit (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Unsweetened almond milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.
In a medium-sized bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, and salt. Set aside.
In another large mixing bowl, whisk together the eggs, granulated erythritol, almond milk, apple cider vinegar, vanilla extract, and red food coloring until smooth.
Gradually add the dry ingredients to the wet ingredients while mixing continuously. Stir until a smooth batter forms.
Add the melted coconut oil into the batter and mix until well incorporated.
Divide the batter evenly between the two prepared cake pans, spreading it out smoothly.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese, powdered erythritol, vanilla extract, and almond milk together until smooth and creamy.
Once the cakes are completely cooled, spread a layer of frosting over the top of one cake. Place the second cake on top and spread frosting evenly over the top and sides of the cake.
Slice, serve, and enjoy your sugar-free, gluten-free red velvet cake!
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1428 mg | 62% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 16.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 401 mg | 31% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 738 mg | 16% | |
*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.
