Berry Red Velvet Cake and FOOD DYE | Maria's Nutritious and Delicious Journal

Berry Red Velvet Cake and FOOD DYE | Maria's Nutritious and Delicious Journal

HEALTHIFIED" RED VELVET CAKE:
1/2 cup coconut oil or butter, softened
9 eggs
1 cup Swerve (or erythritol) or other sugar substitute
1 tsp stevia glycerite (omit if using Swerve)
1/2 tsp strawberry extract (or other)
1/2 cup unsweetened almond or coconut milk
1 TBS natural red food coloring
2 1/2 TBS unsweetened cocoa powder
1/2 tsp Celtic sea salt
3/4 cup coconut flour
3/4 tsp aluminum-free baking powder ( or baking soda)

Cream Cheese Frosting
2 (8 oz) packages cream cheese or 16 oz coconut cream
1/2 cup confectioner's Swerve (or erythritol, powdered)
1/2 tsp stevia glycerite (omit if using Swerve)
1/4 cup butter or coconut oil

Frosting: Make sure your cream cheese or coconut cream is at room temperature. In a medium sized bowl, mix until smooth then add in sweetener. Beat in butter or coconut oil until smooth. Set aside.

Preheat oven to 350 degrees F. Grease a 9 inch cake pan (or three 6 inch pans if you want three layers like I did in the photo) with coconut oil spray and dust with a thin layer of cocoa powder. In a large bowl, cream the butter and sweeteners together until fluffy. Add in the the eggs, almond milk, food coloring and vanilla. In another bowl, combine the coconut flour, cocoa powder baking powder and salt. Then mix the dry and wet ingredients alternately until everything is a smooth batter. Place the batter into prepared pan. Bake for 40-45 minutes or until batter is set.

Invert pan and let cake cool completely. Slice cake into two layers (unless using three 6 inch pans, then just cut tops off to make them square and stack). Transfer bottom cake layer to a serving dish. Frost the bottom layer of the cake (do this again with second layer for 6 inch pans). Add the top layer to cake and cover with frosting. Makes 12 servings. Option: Make into cake balls and dip into healthy frosting