Paleo Classic Red Velvet Cake

Indulge in a guilt-free dessert with this Paleo Classic Red Velvet Cake, a healthier twist on the iconic treat. Made with nutrient-dense almond flour, naturally sweetened with maple syrup, and tinted with vibrant beet puree, this cake is a grain-free and refined sugar-free option perfect for paleo and clean-eating lifestyles. The velvety layers are complemented by a luscious coconut cream frosting, lightly sweetened with honey and brightened with a hint of lemon juice. Easy to prepare in just under an hour, this recipe delivers all the rich, moist decadence of a traditional red velvet cake without compromising on wholesome ingredients. Perfect for special occasions or as a show-stopping dessert, this paleo red velvet cake is sure to impress! Keywords: Paleo Red Velvet Cake, gluten-free dessert, healthy red velvet, beet puree cake, coconut cream frosting.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with coconut oil.

Step 2

In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk until well mixed.

Step 3

In another bowl, beat the eggs until frothy. Add maple syrup, apple cider vinegar, vanilla extract, and beet puree. Mix until well combined.

Step 4

Slowly add the wet ingredients to the dry ingredients. Mix until thoroughly combined.

Step 5

Stir in the melted coconut oil until the batter is smooth and evenly mixed.

Step 6

Divide the batter evenly between the prepared cake pans.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 9

For the frosting, whisk together the coconut cream, honey, and lemon juice in a bowl until smooth and fluffy.

Step 10

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.

Step 11

Slice and serve, or store in the refrigerator for up to three days.

Nutrition Facts

Serving size	(1122.6g)

Amount per serving	% Daily Value*
Calories	4084.4

Total Fat 275.0g	0%
Saturated Fat 149.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 744mg	0%
Sodium 2331.5mg	0%
Total Carbohydrate 382.5g	0%
Dietary Fiber 28.1g	0%
Total Sugars 333.8g
Protein 73.2g	0%

Vitamin D 164IU	0%
Calcium 568.1mg	0%
Iron 13.2mg	0%
Potassium 1097.1mg	0%

*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.

Source of Calories

Fat: 57.6%

Protein: 6.8%

Carbs: 35.6%