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–+ servings
Anna

Gluten-Free Red Velvet Cake

5 from 1 vote
This healthy gluten-free red velvet cake is everything you could imagine and expect from an authentic red velvet cake. It is dense and soft with a moist and velvety crumb. However, the best part about red velvet cake is the cashew cream frosting. My cashew cream frosting recipe is vegan, dairy-free, delicately sweet, and undeniably creamy.
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Prep Time 20 minutes
Cook Time 20 minutes
Extra Time 2 hours
Total Time 2 hours 40 minutes
Servings: 16 Pieces
Course: Dessert
Cuisine: American, Gluten Free
Calories: 270
Ingredients Equipment Method Nutrition

Ingredients
  

RED VELVET CAKE:
  • ½ cup (70 g/2.5 oz) buckwheat flour
  • 1 ½ cup (140 g/5 oz) almond flour
  • ½ cup (60 g/2.1 oz) arrowroot starch
  • 3 tbsp (23 g/0.8 oz) cocoa powder
  • ¾ tsp salt
  • ¾ cup (150 g/5.3 oz) xylitol
  • ¾ cup (150 g/5.3 oz) soft butter or ghee
  • 3 eggs
  • ½ cup (130 g/4.5 oz) natural yogurt or coconut yogurt
  • 1 ½ tsp vanilla extract
  • lemon zest (optional)
  • 1 cup + 4 tsp beetroot juice
  • 1 ½ tsp apple cider vinegar
  • 1 ½ tbsp lemon juice
  • 3 tsp baking powder
FROSTING:
  • 1¼ cup (230 g/8.1 oz) tofu organic
  • 1 cup (230 g/8.1 oz) cashew cream
  • ½ cup + 1 tbsp (120g/ 4.2 oz) xylitol
  • 1½ tsp vanilla extract
  • 1½ tbsp lemon juice
  • ½ cup coconut oil melted
BEETROOT JUICE:
  • 2 medium beetroots
  • 1¼ cup filtered water
CASHEW NUTS CREAM:
  • 1½ cup (180 g/6.3 oz) natural unsalted cashew nuts
  • ½ cup filtered water
DECORATION:
  • Fresh fruits blackberry, raspberry, and blueberry.

Equipment

  • 3 Baking Pans 10 in/20 cm, preferably with a removable bottom
  • Large bowl
  • Stand Mixer
  • Blender
  • Baking Sheet
  • Kitchen scale and/or Measuring Spoons
  • Cheesecloth
  • Whisk

Method
 

CASHEW NUTS CREAM:
  1. Soak the 1½ cup (180 g/6.3 oz) natural unsalted cashew nuts for approximately 6 hours. Discard the water and wash the cashews well.
  2. Blend the cashews with ½ cup filtered water until it becomes a very smooth cream.
BEETROOT JUICE:
  1. Wrap the beets in parchment paper and place them on a baking sheet. Bake the beets in the oven at 170-180°C/340-350℉ for at least 60 minutes.
  2. When the beets are soft, remove them from the oven and let them cool.
  3. Peel the skin and cut them into small pieces. Add the beetroot pieces to the blender with 1¼ cup filtered water. Blend until smooth. Strain with cheesecloth or use a fine metal strainer.
RED VELVET CAKE:
  1. Preheat the oven to 180°C/350℉.
  2. In a large bowl, whisk ½ cup (70 g/2.5 oz) buckwheat flour, 1 ½ cup (140 g/5 oz) almond flour, ½ cup (60 g/2.1 oz) arrowroot starch, 3 tbsp (23 g/0.8 oz) cocoa powder, and ¾ tsp salt. Set aside.
  3. Make powdered xylitol by placing ¾ cup (150 g/5.3 oz) xylitol in a high-powered blender or food processor and blend on high for 30 seconds.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat ¾ cup (150 g/5.3 oz) soft butter and powdered xylitol together on medium-high speed until combined and becomes a smooth cream light in color, about 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
  5. Gradually add the eggs one at a time and beat on high speed until the cream doubles in volume, about 2 minutes. With the mixer on low speed, add the ½ cup (130 g/4.5 oz) natural yogurt, lemon zest, and 1 ½ tsp vanilla extract. Continue beating until everything is smooth.
  6. Add the flour mixture, 1 cup + 4 tsp beetroot juice, 1 ½ tsp apple cider vinegar, and 1 ½ tbsp lemon juice. With a rubber spatula, mix everything slowly until combined and without pieces of flour. Lastly, add 3 tsp baking powder and fold gently.
  7. Grease 3 baking pans and place discs of parchment paper to protect the base. Divide batter between cake pans. Bake in a preheated oven for 20 minutes.
    This red velvet cake has a “wet” appearance and will be baked when it is firm. Wait at least 15 minutes to unmold the pans. When the red velvet cake layers are completely cooled, frost and decorate using your imagination!
FROSTING:
  1. Add ½ cup + 1 tbsp (120g/ 4.2 oz) xylitol in a high-powered blender or food processor and blend on high for 30 seconds. Then add 1¼ cup (230 g/8.1 oz) tofu, 1 cup (230 g/8.1 oz) cashew cream, 1½ tsp vanilla extract, 1½ tbsp lemon juice, and ½ cup coconut oil and blend again until smooth.
ASSEMBLING:
  1. After the cake layers are completely cooled, assemble the cake. Starting with one of the cake layers as a base, add the frosting and repeat this process. Finish by placing the frosting on top of the cake. Refrigerate the cake for at least an hour to firm it up. Decorate with fresh fruit before serving!

Nutrition

Serving: 1PieceCalories: 270kcalCarbohydrates: 29gProtein: 6.3gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 7.4gCholesterol: 52mgSodium: 135mgPotassium: 315mgFiber: 2.4gSugar: 1.6gVitamin A: 288IUVitamin C: 1.5mgCalcium: 106mgIron: 1.6mg
Tried this recipe?Let us know how it was!