Gluten-Free Red Velvet Cake With Beets
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Cooked & Loved · by Irena Macri★ 4.5 (6)

Gluten-Free Red Velvet Cake With Beets

NUTRITION · PER SERVING90M COOK
CAL 26%·PRO 25%
CARBS 40G31% OF CAL
5G FIBER0G ADDED0G INTRINSIC10G OTHER25G TOTAL SUGAR
FAT 48G83% OF CAL
21G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A gluten-free red velvet cake made with beets for natural color and almond flour for low-carb baking. The pale interior belies the stunning pink cream cheese frosting. Serve with coffee or as a special occasion dessert.

dessertamericanbaked goodgluten freelow carbvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • ¾ cup butter (softened and unsalted or coconut oil for dairy-free)
  • 1.25 cups sugar-free granular sweetener
  • 3 large eggs (at room temperature)
  • 1 tablespoon vanilla extract
  • ½ cup heavy cream (or thickened part of coconut milk from a can for dairy-free)
  • 2 tablespoons lemon juice (or white vinegar)
  • 2 medium raw beets (peeled and finely grated (excess juices squeezed out and reserved, see notes on handling the beets))
  • 2 cups almond flour
  • ½ cup coconut flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking soda or baking powder
  • ¼ teaspoon salt
  • 17 oz cream cheese (softened (500 grams))
  • ½ cup butter ((8 tablespoons))
  • ½ to ⅔ cup sugar-free powdered sweetener such as Swerve or Natvia brand
  • 2 teaspoons vanilla extract
  • ¼ cup heavy cream
  • 2-3 tablespoons reserved beet juice for color
PREP
30M
SODIUM
473MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.