Friday, February 14, 2014

Grain & Dye-Free Red Velvet Cake

Haters can hate, but it's Valentine's Day and I see nothing wrong with making a healthier treat for my sweethearts. My daughter absolutely adores red velvet cake; sugar and gluten aside, the bottle of red food dye most recipes for the cake require horrifies me!

To show how much I love my girl, I pick up my LEAST favorite vegetable to try to get an authentically red velvet cake. Yes, that's right: I have a fear of beets. I don't like them any way I have ever had them prepared. Beets are my kryptonite.

I conquered the mighty beet today, though, and thank goodness the challenge paid off. I created this recipe by piecing together several I found online, and my taste testers were smitten.


If you want a dairy-free option, simply use a coconut cream-based frosting option. For sweetener I used a combination of palm sugar and erythritol. I imagine that any natural sweetener would work, but obviously I haven't tested it with a liquid like raw honey or maple syrup, so can't report if it would change the texture or flavor.

I honestly don't bake much with nut flour anymore, but as a once-a-year treat I couldn't resist.

If you have a red velvet lover, I can't recommend this one enough. And as a beet-loather I can promise you it does NOT taste like the vegetable, but just tasty, sweet goodness.

One note: the sprinkles in the photo are clearly not paleo, but are also sweetened with organic sugar and contain no food dyes. If you don't like it, don't eat them ;)

Happy Valentine's Day!

Grain-Free Red Velvet Cake

cake:
2 small beets, peeled
2 cups blanched almond flour
1/3 cup unsweetened cocoa powder
1 cup total granular natural sweetener
1/2 tsp. salt
1/2 tsp. baking powder
3 eggs
1 tbs. vanilla extract
1 tsp. almond extract

frosting:
1.5 cups organic cream cheese, softened
1 tsp. vanilla extract
a few drops of vanilla stevia extract, to taste
2-3 tbs. coconut or unsweetened vanilla almond milk


Preheat oven to 350.

Quarter the beets and add to a sauce pot of water. Bring to a boil on stove top and boil until tender. Drain and add to a food processor or blender.

Add remaining ingredients and process until smooth. Pour into greased 8x8 baking pan (I used heart-shaped tins for Valentine's!). Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Baking time will depend on the size of your pan(s).

Allow to cool thoroughly before frosting.

To make frosting, combine cream cheese, vanilla and stevia in a stand mixer. Beat on high until smooth. Add milk 1 tbs. at a time until desired texture is reached. Allow to chill to thoroughly thicken before using to frost cake.



2 comments:

  1. What delicious looking cake! Red velvet is good any time of the year…pinned!
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  2. What does this taste like with blueberries?

    Marlene
    PicCell Wireless

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