Breastfeeding Friendly Paleo Almond Flour Red Velvet Cake
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Learn more →Ingredients
12 servings
For the frosting
- 3 cups raw cashews, soaked in cold water for at least 4 hours, then drained
- ½ cup full-fat coconut cream
- ¼ cup maple syrup
- 2 tbsp fresh lemon juice
- 1 tsp vanilla powder
- ¼ tsp fine sea salt
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
- 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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