Low Sodium Paleo Almond Flour Red Velvet Cake

Total time2 hr 5 min

Prep time35 min

Cook time30 min

Low Sodium Paleo Almond Flour Red Velvet Cake

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Ingredients

12 servings

For the frosting

3 cups raw cashews, soaked in cold water for at least 4 hours, then drained
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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½ cup full-fat coconut cream
¼ cup maple syrup
2 tbsp fresh lemon juice
1 tsp vanilla powder
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cake

3 cups blanched almond flour
½ cup tapioca starch
3 tbsp beet powder
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs
¾ cup coconut sugar
½ cup coconut oil, melted and cooled
½ cup full-fat coconut milk
2 tbsp apple cider vinegar
1 tsp vanilla powder

Instructions

1
Place the drained cashews, coconut cream, maple syrup, lemon juice, vanilla powder, and salt in a high-speed blender or food processor. Blend on high, scraping down the sides as needed, until completely smooth and creamy with no visible cashew pieces, about 2–3 minutes. Transfer to a bowl, cover, and refrigerate for at least 1 hour until firm enough to spread.
2
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

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