Red Velvet Cake

Red Velvet Cake is a delightful treat which can now be enjoyed by people managing diabetes or looking to reduce their carb intake. 

By using almond flour instead of traditional wheat flour and natural sweeteners. like allulose or monk fruit extract, we’ve created a version that’s still got a rich, velvety texture and vibrant red color but without skyrocketing your blood sugar.

Ingredients

For the cake:

– 2 1/2 cups almond flour

– 1/2 cup cocoa powder

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 cup unsalted butter, softened

– 3/4 cup allulose or monk fruit extract

– 4 large eggs

– 1 tsp vanilla extract

– 1 tbsp red food coloring (natural, if available)

– 1/2 cup unsweetened almond milk

– 1 tsp apple cider vinegar

For the frosting:

– 8 oz cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1/2 cup allulose or monk fruit extract

– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.

3. In a large bowl, beat the softened butter and allulose or monk fruit extract until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.

5. In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Let sit for 5 minutes to create a “buttermilk.”

6. Alternately add the dry ingredients and the “buttermilk” to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

9. For the frosting, beat the softened cream cheese, butter, allulose or monk fruit extract, and vanilla extract until smooth and creamy.

10. Once the cakes have cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

11. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.