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
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Ingredients
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1/2 cup
coconut flour
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3/4 cup
almond flour
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4 tablespoons
cacao
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salt, pinch
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4
eggs, separated
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1/4 cup
coconut sugar
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1/2 cup
olive oil
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1/4 cup
honey
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1 teaspoon
vanilla essence
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1 teaspoon
apple cider vinegar
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1 tablespoon
beet juice (grate beet and strain through tea towel)
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1 cup
cashews
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2/3 cup
water
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2 teaspoons
honey
Directions
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Preheat oven to 350F.
Combine dry ingredients - flours, cacao, baking soda and salt.
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Combine egg yolks, olive oil, honey, coconut milk, vanilla essence, apple cider vinegar and beet juice
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whisk egg whites to soft peaks in third bowl. add 1.4 cup coconut sugar
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mix dry and wet ingredients, fold in whites and sugar.
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Bake 25min. Cool before icing
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To make icing process cashews, water, vanilla, honey and beet juice until smooth.
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