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Prep time
1 hour
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Cook time
30 minutes
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Serves
12
Author Notes
I'm allergic to chocolate and follow a mostly paleo diet so making a red velvet layer cake seemed like an impossible challenge. Once I began researching and testing the recipe, I realized it wasn't that difficult and the results were rich, creamy, and totally delicious. —Laura Dembowski
Ingredients
- Cake
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1 1/2 pounds
beets, roasted until very soft
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5
large eggs
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2 cups
coconut sugar
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1 cup
olive oil
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2 1/4 cups
paleo flour blend
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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1/4 cup
finely grated dark chocolate or carob, plus more for garnish
- Frosting
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2 cups
raw cashews, soaked overnight
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1/2 cup
unsweetened almond milk
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1/3 cup
pure maple syrup
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1 tablespoon
fresh lemon juice
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1 tablespoon
vanilla bean powder
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3/4 cup
carob or cocoa powder
Directions
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Make the cake. Preheat oven to 350 degrees F. Oil two 8 or 9 inch round cake pans.
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In a high powered blender, puree the beets with ¼ cup water until completely smooth. Measure out 2 cups of the beets for the cake and save the rest for another use.
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In a large bowl, whisk together eggs, sugar, and oil until combined and lightened in texture, about 5 minutes. A hand or stand mixer would also work, but I like the challenge. Gently stir in the beet puree, followed by the flour, baking powder and soda, and the grated chocolate or carob.
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Divide batter evenly between the prepared pans and bake about 25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool completely in pans.
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Make the frosting. In a high powered blender (I did the beets at the same time with a quick rinse in between), place the cashews, milk, syrup, and lemon. Blend until completely smooth, using a tamper if your blender has one. Pour into a bowl. Stir in the vanilla and carob or cocoa powder until well incorporated. Refrigerate overnight for best results to allow to set.
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Assemble the cake. Cut each of the cake layers in half horizontally. Place one layer on a cake plate or stand. Top with frosting, spread into an even layer. Top with cake, and more frosting. I added some chopped carob on this middle frosting layer, a totally optional step that just adds a little something extra. Feel free to use dark chocolate if you choose. Cake, frosting, cake, and the rest of the frosting on top. I used an offset spatula to make a swirl pattern and sprinkled with some grated carob. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Cake may also be frozen, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator overnight.
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