Search form

Red Velvet Paleo Cake

Share this content.

Red Velvet Cake
Number of Servings: 
1 cake (Serves 8)
Recipe Source: 
Paleo Desserts by Jane Barthelemy ($19.99, Da Capo Press, 2012)

Ingredients

  • 1 1⁄4 cups Just Like Sugar Table Top natural chicory root sweetener
  • 1 1⁄4 cups medium-shredded unsweetened coconut flakes (not coconut flour)
  • 1⁄4 cup arrowroot powder
  • 1⁄2 tsp baking powder
  • 1⁄4 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
  • 1⁄4 tart apple, unpeeled, cored, and cut into chunks (50 grams)
  • 1 Tbsp pure vanilla extract
  • 1⁄2 tsp almond extract
  • 1 Tbsp raw yacon syrup (optional, for a caramel flavor)

Equipment

  • Food Processor
  • Blender
  • Digital Scale (for apples and beets)

Directions

  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  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 arrowroot, baking powder, salt, nutritional yeast, and cacao powder. Mix well and pour into a large mixing bowl.
  5. For wet ingredients, it is better to use a blender for a smooth red color. Place in blender the beet, eggs, apple, vanilla, almond extract, and yacon syrup (if using).
  6. Blend very well until beet and apple are liquefied and smooth.
  7. Pour  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.
Nutrition Info: 
157 Calories, 4 g Protein, 80 mg Cholesterol, 12 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 3 g Fiber, 11 g Total fat (8 g sat), 141 mg Sodium, ★ Vitamin B2 (riboflavin), Phosphorus

Share this content.

Contributor

Jane Barthelamy

Jane Barthelemy has served as Dessert Chef, Head Chef, and CFO of various restaurants and bakeries around the country. She writes and teaches seminars on gluten-free & Paleo food, and runs her own private healing practice, Quantum Body Healing.

You Might Also Like...

Carrot Ginger Paleo Cake

slices of spicy carrot cake

Chai Latte Cheesecakes

A plated mini-cheesecake with a little taste cut out

Cheesecake Base

A blueberry cheesecake on a plate ready to serve.
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.