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Author Notes: It was my friend's birthday and she mentioned she'd had a red velvet cake which I hadn't heard of. This is my version, no grains, no dairy, so I can eat it too. Yum! —vanessa green
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 4 tablespoons cacao
- salt, pinch
- 4 eggs, separated
- 1/4 cup coconut sugar
- 1/2 cup olive oil
- 1/4 cup honey
- 1 teaspoon vanilla essence
- 1 teaspoon apple cider vinegar
- 1 tablespoon beet juice (grate beet and strain through tea towel)
- 1 cup cashews
- 2/3 cup water
- 2 teaspoons honey
- Preheat oven to 350F. Combine dry ingredients - flours, cacao, baking soda and salt.
- Combine egg yolks, olive oil, honey, coconut milk, vanilla essence, apple cider vinegar and beet juice
- whisk egg whites to soft peaks in third bowl. add 1.4 cup coconut sugar
- mix dry and wet ingredients, fold in whites and sugar.
- Bake 25min. Cool before icing
- To make icing process cashews, water, vanilla, honey and beet juice until smooth.
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