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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 Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 334kcal
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: 334kcal | Carbohydrates: 34g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 179mg | Potassium: 75mg | Fiber: 3g | Sugar: 20g | Vitamin A: 203IU | Calcium: 127mg | Iron: 1mg