Red Velvet Paleo Cake

From Paleo Desserts by Jane Barthelemy (Da Capo Press, 2012)

This cake is a luscious deep red color because it includes beets. I think it’s even yummier than my mom’s. It is moist and very tasty with basic Crème Cheese Frosting. It took twelve trials for me to finally get this recipe’s rich burgundy color and velvety texture. And let me tell you, that’s a lot of beets! So, in any event, I hope you truly enjoy it. For best results, follow this recipe exactly.

Makes one double-layer 8-inch round cake or 12 regular cupcakes • Equipment Needed: A food processor; any style blender; and a digital scale, as apples and beets vary in size.
You'll Need:
  • 1 ¼ cup Just Like Sugar Table Top natural chicory root sweetener. A second choice is 1⅔ cup Organic Zero Erythritol
  • 1 ¼ cup medium-shredded unsweetened coconut flakes (not coconut flour)
  • ¼ cup arrowroot powder
  • ½ tsp baking powder
  • ¼ tsp unprocessed salt
  • 1 tsp nutritional yeast (optional)
  • 1 Tbsp pure cacao powder
  • 1 large beet, cubed and lightly steamed (170 grams)
  • 4 large eggs, at room temperature
  • ¼ tart apple, unpeeled, cored, and cut into chunks (50 grams)
  • 1 Tbsp pure vanilla extract
  • ½ tsp almond extract
  • 1 Tbsp raw yacon syrup (optional, for a caramel flavor)
  1. Preheat oven to 350F. Grease and lightly dust with coconut flour or arrowroot powder two 8-inch round cake pans or a 12-cupcake pan.
  2. In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
  3. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. To the ingredients in the food processor, add the arrowroot, baking powder, salt, nutritional yeast, and cacao powder. Mix well and pour into a large mixing bowl.
  5. For the wet ingredients, it is better to use a blender for a smooth red color. Place in the blender the beet, eggs, apple, vanilla, almond extract, and yacon syrup (if using).
  6. Blend very well until the beet and apple are liquefied and smooth.
  7. Pour the wet ingredients into the dry ingredients. Stir briefly until smooth.
  8. Pour the batter into the prepared baking pan(s). Bake cupcakes for 20 to 25 minutes, or 8-inch layers for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan(s) on a rack.



Follow the recipe, using a 24-compartment mini muffin tin. Bake the mini cupcakes for 14 to 18 minutes. Let cool for 15 minutes in the pan, and then transfer to a rack or serving plate.