Gluten Free Red Velvet Cake

Gluten Free Red Velvet Cake

I don’t know when it began, but John and I have always had a sweet tooth for a really good slice of red velvet cake. We love it so much that we even had this as our wedding cake which isn’t the most traditional choice! I’m looking forward to the day that we get to share our love for Red Velvet with Leo too. I thought that I’d never be able to find a version that was healthier AND tasted better than the ones we used to eat before I went on my health kick, but after much searching online my husband stumbled on this recipe from Plated with Styled. After a few portion / ingredient tweaks we created the version below! Now we have a tradition every anniversary or birthday to bake this as our special treat. My husband likes to remind me that baking is a VERY precise science (I’ve been known just ‘estimate’ measurements!), so take the measurements seriously for this recipe and use a knife to make sure every cup or teaspoon is exact otherwise you might get something besides a red velvet cake coming out of the oven!

In the off chance that you have leftovers (you can keep in the fridge for up to a week), cut into slices, put the individual slices wrapped in tinfoil and put in the freezer. They make a great treat when defrosted! I never let food go to waste in my house hold :)

Serves: 12
Prep time: 30 minutes
Cook time: 26 minutes plus an hour to cool

Ingredients:

Cake:

  • 1 cup of coconut flour

  • 1 cup of arrowroot starch (or tapioca flour)

  • 4 tbsp of cocoa powder

  • 2 tsp of baking soda

  • 1/2 tsp of salt

  • 8 eggs

  • 1/2 cup of coconut sugar (or sub monkfruit sugar for a lower glycemic alternative)

  • 1 cup of olive oil

  • 1/2 cup of raw honey

  • 1 cup of cultured full fat buttermilk

  • 2 tsp of vanilla extract

  • 1 tsp of distilled vinegar

  • 2 tbsp of beet powder

Buttercream Frosting:

  • 2 cups of grassfed butter (bring to room temperature to help mix!)

  • 3x 8oz packages of cream cheese (bring to room temperature to help mix!)

  • 1/2 cup of maple syrup

  • 1 tsp of vanilla

  • 3 tbsp of tapioca flour

Instructions:

  1. Preheat oven to 350 degrees

  2. In a medium mixing bowl, combine coconut flour, arrowroot starch, cocoa powder, baking soda, beetroot powder and salt

  3. Separate the egg whites into a KitchenAid mixer or large mixing bowl and put the egg yolks to the side in a large bowl

  4. Whip the egg whites on high speed until a meringue forms

  5. With the mixer on medium, slowly add the coconut sugar and continue to whip

  6. In the large bowl with the egg yolks, add the olive oil, honey, buttermilk, vanilla, and vinegar. Mix until combined

  7. Add the dry ingredients until combined

  8. GENTLY add a heaping of the egg whites, folding with a spatula until combined. Do this until you’ve combined all the egg whites and batter

  9. Gently pour and split the batter into three coconut oil greased cake pans

  10. Bake in the center rack at 350 degrees for 26 minutes (you can test with a toothpick!)

  11. Let the cakes cool for 15 minutes and then flip over onto a plate to cool to room temperature before frosting

  12. For the frosting, combine all ingredients except for the tapioca flour. Once the ingredients are well mixed, then add the tapioca flour slowly to help thicken the frosting

  13. Put to the side until the cakes have cooled

  14. Once the cakes have cooled, start with one of the layers and add a generous amount of frosting, then carefully stack another cake layer on top and repeat and then finish my frosting the sides of the three layer cake

  15. Enjoy!