“Theres something so beautifully striking about the rich hue of a red velvet cake. I’ve dyed this one naturally using raw beets, which results in a beautiful pink hue. To get the best results, leave the beet raw and blend it as per the method below — cooking the beet first seems to reduce the colour somewhat.” Low Carb Red Velvet Cake – You must try this recipe.
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1 h
12 Servings
371 cals
Ingredients
Pink cake base:
- 1 1/3 cups coconut flour (160 g/ 5.6 oz)
- 3/4 cup + 1 tbsp almond flour (80 g/ 2.8 oz)
- 1/2 tsp xanthan gum or glucomannan powder
- 2 1/2 tbsp cacao powder or Dutch process cocoa powder (14 g/ 0.5 oz)
- 1/4 tsp sea salt (omit if using salted butter)
- 1 large raw beetroot, peeled and cubed (150 g/ 5.2 oz)
- 1 cup unsweetened almond milk (240 ml/ 8 fl oz)
- 2 tbsp white wine vinegar (30 ml)
- 1 tbsp lemon juice (15 ml)
- 1 tsp baking soda
- 8 large eggs
- 1 1/4 cup granulated Erythritol or Swerve (250 g/ 8.8 oz)
- 1 3/4 sticks unsalted butter, melted (198 g/ 7 oz)
Cream cheese filling & frosting:
- 1 cup cream cheese (240 g/ 8.5 oz)
- 1/3 cup powdered Erythritol or Swerve (53 g/ 1.8 oz)
- 3/4 stick butter, softened (85 g/ 3 oz)
- 1/2 tsp sugar-free vanilla extract
Directions
- Preheat oven to 180 °C/ 350 °F (fan assisted) and grease and line two 20 cm/ 8″ springform pans.
- Add the coconut flour, almond meal, xanthan gum, cocoa powder, baking soda, erythritol and salt, to a food processor and process — this will help to break down the almond meal, making it super fine. Depending on your food processor, you may need to stop and stir the ingredients around a bit to help the process.
- Transfer to a large mixing bowl.
- Add the raw beets, almond milk, vinegar and lemon juice to the food processor. Blend until smooth and a vibrant pink.
- Pour into the dry mix, stirring until combined. Add the melted butter and mix until combined.
- Separate the egg yolks from the egg whites. Lightly whisk the egg yolks, and then add to the cake batter.
- Beat the egg whites in a mixer until stiff peaks form. Slowly fold into the cake batter.
- Pour the batter evenly into the two cake pans. Bake for 25-30 min, until an inserted toothpick comes out clean.
- Let cake cool for 10 minutes inside the pan. Flip out of the pan and let cool to room temperature before frosting.
- To make the cream cheese frosting, add all ingredients to a bowl and mix on low-medium speed until combined.
- To assemble the cake, place one of the cooled cakes on a cake stand or serving plate, and spread 1/3 of the icing on top.
- Add the second layer, and use the remaining icing to cover the top and sides.
- Slice and enjoy! 🙂
Note
- For a dairy-free red velvet cake, substitute the butter with palm shortening (sustainably sourced), and the cream cheese with thick coconut cream.
Nutrition Facts
Per Serving: 371 calories; 33.8 g fat; 5.4 g carbohydrates; 10.1 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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