Red Velvet Cake with Cream Cheese Frosting (grain-free, dairy-free, sugar-free, Paleo)
Yummy, moist, rich & creamy RED VELVET CAKE made healthy? No problem. This easy recipe is grain-free, sugar-free and dairy-free as well as artificial colorant free. It also contains hidden veggies, but don’t let that put you off. The sweet potato and the beetroot add to the delicious texture, color and flavor.
PIMP UP your healthy red velvet cake. Nothing is better than a layered cake! See how to make a double-layered red velvet cake at the end of this post.
Ingredients (cake):
-1/3 cup coconut flour
-1/2 cup almond flour
-1/2 cup cacao powder (raw, unprocessed cocoa)
-8 teaspoons agave syrup
-4 eggs
-1/2 cup cold-pressed coconut oil
-2 small beetroots
-1 medium sweet potato
-1/2 teaspoon cinnamon
-1 teaspoon raw ground vanilla (or pure, unsweetened vanilla extract)
-pinch sea salt
Ingredients (frosting):
-1 cup raw cashews
-about 1 cup + 3 tablespoons (optional) filtered water
-5 tablespoons cold-pressed coconut oil
-5 tablespoons 100% pure maple syrup
-1 teaspoon raw ground vanilla (or pure, unsweetened vanilla extract)
-3 teaspoons freshly squeezed lemon juice
-pinch sea salt
Instructions (cake):
-wash the beetroots and the sweet potato and wrap in foil (with the peels still on) and roast in the oven at 180 degree’s Celsius (360 F) for 30-60 minutes or until soft and thoroughly cooked
-cool the beetroots and sweet potato by placing them into the fridge until cold and then remove the peels (they should come off easily if fully roasted). Chop and place into a blender or food processor
-add the coconut oil, eggs, agave syrup into the blender with the beetroots and sweet potato and blend until it becomes a well mixed puree
-now add the cacao powder, the cinnamon, the vanilla and the sea salt and blend again
-pour the mixture into a bowl and add the coconut flour and the almond flour. Mix well
-preheat the oven to 180 degree’s Celsius (360 F)
-grease a round cake pan with extra coconut oil (I use one that is 20cm in width) and pour the cake batter into it
-place into a fully preheated oven and bake for 20 minutes or until cooked through
-once baked, leave to cool to prepare the cake for the frosting
Instructions (frosting):
-soak the raw cashews in a bowl with about 1 cup of filtered water and a big pinch of sea salt for 3 hours
-once soaked, pour out the water and rinse the cashews with fresh water
-place the cashews (without the water) into a high-powered blender or food processor
-add the coconut oil, the fresh lemon juice, the vanilla and the pure maple syrup to the blender and blend until smooth. You may need to add 1-3 tablespoons filtered water to the mix to help the blending process (do not exceed 3 tablespoons or it will be too watery)
-once blended, place the frosting into a bowl and into the fridge to set for an hour
-frost the cooled cake with a spoon or the back of a butter knife
-sprinkle with cinnamon (optional)
-slice, serve, eat and enjoy!
PIMP IT UP & MAKE A LAYERED CAKE: To make this cake a double-layered one, all you need to do is double all of the ingredients for both the cake batter and the frosting to make 2 single cakes. Once the two single cakes have been baked & frosted, place the one cake on top of the other cake and there you go: You have a double-layered red velvet cake with delicious cream cheese frosting.
