Red Velvet Cake

Do you want a slice of moist Red Velvet Cake with gorgeous cream cheese frosting? This Red Velvet Cake has no sugar, no gluten, no lectins, and most importantly no toxic dyes or artificial food coloring.

Are you curious how this Red Velvet Cake gets its red color without artificial dyes? The answer is simple & organic—Beets. Now if you immediately thought—“Eww gross, beets in a cake sounds disgusting.” Then you are NOT alone. I tested this recipe out on several friends who don’t follow the lectin-free lifestyle. Each of them was pleased with how delicious, moist, and sweet the cake tasted. They were shocked to find out they were eating beets. Here’s what they said…

“I’m not practicing lectin free, but I do enjoy the meals Brie prepares. She made a Red Velvet Cake a.k.a cake made with BEETS, I was pleasantly surprised, it was EXCELLENT!” -@pretty2mee

“I was so impressed by both the texture and taste of Brie’s Red Velvet cake and the best part was how great I felt after eating dessert. When I found out the cake was made with beets I was blown away. How wonderful to have enjoyed dessert and then to find out that it was made from ingredients that are wholesome and that nourish your body.” -Laura B

Let’s talk dyes…

Dyes and artificial coloring should never be in our food. Did you know that most unnatural dyes have contaminants that are known to cause cancer? Some well-known carcinogens like Benzidine, 4-aminobiphenyl and 4-aminoazobenzene can be found in artificial dyes.

Red Velvet Cake

with Cream Cheese Frosting

INGREDIENTS

Here’s all the goodies you need to make Red Velvet Cake.

• 1/3 cup (32 g) beetroot powder-sifted

• 4 tbsp apple cider vinegar

• 1 1/2 tsp vanilla extract

• 1 tsp chocolate extract

• 1 tsp almond extract

• 2 cup (200 g)blanched almond flour

• 2 1/4 tsp baking powder

• 1/2 tsp salt

• 1/2 cup Lakanto Monkfruit Golden

• 1/3 cup almond milk

• 3 eggs

• shortening**

• parchment paper

• (2) 6 inch round baking pans

Here’s all the goodies you need to make Cream Cheese Frosting.

• 8 oz organic cream cheese (room temperature)

• 4 oz butter* (room temperature)

• 1/2 c powdered monkfruit sweetener

• 1.5 tsp vanilla extract

INSTRUCTIONS

Here’s how to make Red Velvet Cake home.

1. Preheat oven to 350°

2. Grease (2) 6-inch round cake pans with shortening and line the bottom of each pan with parchment paper

3. In a small bowl, create a paste with the beetroot powder, vinegar, and extracts. Set aside

4. In a medium to large size bowl, whisk together almond flour, baking powder, salt, and Monkfruit sweetener

5. In a separate bowl, whisk the eggs until the yolks are foamy and thoroughly combined. Add almond milk and beet paste, whisking until the beet paste is thoroughly combined and uniform in color

6. Pour the bowl of liquids into the bowl with the dry ingredients. Use a spatula to mix until thoroughly combined.

7. Pour half of the mixture into the first pan and pour the remaining half of the batter into the second pan.

8. Bake both pans on the same center rack for 30 minutes (cooking times may vary depending on oven and pan size). To check for doneness- insert a toothpick into the center of the cake and then remove; if crumbs remain on the toothpick, then cook for additional time until toothpick comes out clean.

9. Remove pans from the oven and carefully turn the cakes out of the pans onto a cooling rack (the parchment paper will come out with the cake, remove this and allow to cool on racks before frosting)

Here’s how to make Cream Cheese Frosting at home.

1. Cream the cream cheese and butter with the paddle attachment until smooth and creamy in a stand mixer. Scraping down the sides of the bowl and reincorporating as necessary

2. Switch the paddle attachment to the whisk attachment. Add the monkfruit sweetener starting at medium-high speed until combined. Scraping the side and reincorporating until all the powdered sweetener is entirely combined

3. Turn mixer to medium-high, add the extract, only mixing until the texture is smooth and consistent. Do not over mix.

4. Frost a cool cake

NOTES:

* Butter notes: Use compliant butter

** Shortening notes: Use compliant shortening. 

(Compliant butter/shortening brands and suggestions can be found on the YES/NO list- page on this website)

Here is the printable recipe…

Print

With ImageWithout Image

Red Velvet Cake

Yield: (2) 6-in cakes

Author: Lectin Free Wife

Ingredients

For the Red Velvet Cake

• 1/3 cup (32 g) beetroot powder-sifted
• 4 tbsp apple cider vinegar
• 1 1/2 tsp vanilla extract
• 1 tsp chocolate extract
• 1 tsp almond extract
• 2 cup (200 g)blanched almond flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup Lakanto Monkfruit Golden
• 1/3 cup almond milk
• 3 eggs
• shortening**
• parchment paper
• (2) 6 inch round baking pans

For the Cream Cheese Frosting

• 8 oz organic cream cheese (room temperature)
• 4 oz butter* (room temperature)
• 1/2 c powdered monkfruit sweetener
• 1.5 tsp vanilla extract

Instructions

For the Red Velvet Cake

1. Preheat oven to 350°
2. Grease (2) 6-inch round cake pans with shortening and line the bottom of each pan with parchment paper
3. In a small bowl, create a paste with the beetroot powder, vinegar, and extracts. Set aside
4. In a medium to large size bowl, whisk together almond flour, baking powder, salt, and Monkfruit sweetener
5. In a separate bowl, whisk the eggs until the yolks are foamy and thoroughly combined. Add almond milk and beet paste, whisking until the beet paste is thoroughly combined and uniform in color
6. Pour the bowl of liquids into the bowl with the dry ingredients. Use a spatula to mix until thoroughly combined.
7. Pour half of the mixture into the first pan and pour the remaining half of the batter into the second pan.
8. Bake both pans on the same center rack for 30 minutes (cooking times may vary depending on oven and pan size). To check for doneness- insert a toothpick into the center of the cake and then remove; if crumbs remain on the toothpick, then cook for additional time until toothpick comes out clean.
9. Remove pans from the oven and carefully turn the cakes out of the pans onto a cooling rack (the parchment paper will come out with the cake, remove this and allow to cool on racks before frosting)

For the Cream Cheese Frosting

1. Cream the cream cheese and butter with the paddle attachment until smooth and creamy in a stand mixer. Scraping down the sides of the bowl and reincorporating as necessary
2. Switch the paddle attachment to the whisk attachment. Add the monkfruit sweetener starting at medium-high speed until combined. Scraping the side and reincorporating until all the powdered sweetener is entirely combined
3. Turn mixer to medium-high, add the extract, only mixing until the texture is smooth and consistent. Do not over mix.
4. Frost a cool cake

Notes:

* Butter notes: Use compliant butter

** Shortening notes: Use compliant shortening. 

(Compliant butter/shortening brands and suggestions can be found on the YES/NO list- page on this website)

Try some of these…