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5
from 1 vote
Paleo Red Velvet Cake With Cream Cheese Frosting
This paleo cake is perfect for every holiday occasion!
Prep Time
10
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
15
people
Calories:
334
kcal
Author:
Allianna Moximchalk
Cost:
$10
Equipment
mixing bowls
electric mixer
spatula
10.5 inch silicone bundt cake mold
sheet pan (to place mold on)
cutting board or large plate (for flipping cake)
frosting piping bag or spoon
Ingredients
3 3/4
cup
almond flour
3/4
cup
arrowroot flour or tapioca flour
Either can be used interchangeably for the sake of this recipe.
1 1/2
tsp
baking powder
3/4
tsp
baking soda
1
tbsp
cocoa powder
3/4
cup
blonde coconut sugar
the coconut sugar has to be blonde if you want the color to come through in this cake!
3/4
cup
maple syrup
1
tbsp
apple cider vinegar
2
tbsp
coconut oil
6
whole
eggs
1
tsp
vanilla
0.5
fluid oz
Red food coloring
You can use a plant based dye free food coloring, but just note that the color may not be as bright.
olive oil (for spraying bundt cake mold)
I love Trader Joes Extra Virgin Spanish Olive oil spray!
For the cream cheese frosting:
8
ounces
(one container) kite hill almond cream cheese
If you are not dairy free, you can use regular cream cheese. I have always
1/4
cup
pure maple syrup
Instructions
Preheat oven to 350 F and spray the silicone baking mold with olive oil spray or your nonstick spray of choice.
In a large mixing bowl, mix all of the dry ingredients. In a separate bowl mix the wet ingredients, then combine gently.
Place the bundt mold on a sheet pan for support prior to pouring any batter in. Slowly and evenly pour the batter into the mold.
Place in the oven and bake for 55 minutes.
Upon removing from the oven, allow the cake to sit for 20 minutes to set.
Place a cutting board or large plate on top of the silicone mold and flip the cake over, allowing it to separate from the mold.
For the frosting:
Mix the almond cream or the cream cheese with the maple syrup in a food processor for 30 seconds.
Put the frosting in a piping bag and drizzle over the cake. If you do not have a pipping bag you can use a spoon.
Notes
You can store the cake in the fridge for up to 1 week.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Cholesterol:
18
mg
|
Sodium:
179
mg
|
Potassium:
75
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
203
IU
|
Calcium:
127
mg
|
Iron:
1
mg