Grain-Free Red Velvet Cake

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5 from 4 votes

Prep Time15

Cook Time25

Cool Time35

Total Time1 15

Course: Dessert

Servings:

Author: Alex Snodgrass

Ingredients

For the Cake:

nonstick cooking spray
2 cups superfine almond flour
1 cup tapioca flour
3 tablespoons cocoa powder
1/2 teaspoon kosher salt
3 large eggs, room temperature
1/2 cup avocado oil
1/2 cup maple syrup
2 tablespoons coconut sugar
1/4 cup unsweetened coconut milk
2 tablespoons pure vanilla extract
1 teaspoon distilled white vinegar
1½ teaspoons baking soda
1-2 teaspoons red food color gel (see note)

For the Frosting:

4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 teaspoons vanilla extract
2½ cups powdered sugar
1/4 cup chopped pecans, optional, for topping

Instructions

Make the Cake:

Preheat the oven to 350℉. Coat a 9-inch square baking pan with cooking spray and place a parchment sling into the pan for easy removal. Set aside.
In a medium bowl, sift together the almond flour, tapioca flour, cocoa powder, and salt. Set aside.
In a large mixing bowl or in a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3 to 4 minutes until they are pale yellow and fluffy. Add the avocado oil, maple syrup, coconut sugar, coconut milk, vanilla extract, vinegar, and baking soda. Beat on medium to combine.
Reduce the speed to medium-low and, working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides of the bowl as needed. Mix for 1 to 2 minutes until everything is well combined. Add the red food gel and mix once more.
Pour the batter into the prepared baking pan. Transfer to the oven and bake until the top is lightly browned and a cake tester inserted in the middle comes out clean, about 25 minutes. If the top starts to get overly browned, place a sheet of foil over the top, but do note this is a darker cake.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Use the parchment sling to carefully transfer the cake to a wire rack to cool completely.

Make the Frosting:

In a stand mixer with the paddle attachment, add the cream cheese, butter, and vanilla extract. Beat on medium speed for 2 to 3 minutes until light and fluffy. Next, slowly add the powdered sugar, beating on low at first to get it combined. Continue to increase the speed and beat on high for 2 to 3 minutes until well combined. Transfer the icing to the fridge until your cake is completely cooled.
Once cool, use an offset spatula to spread the frosting over the top of the cake and garnish with pecans, if using. Slice, serve, and enjoy!

Notes

To get the true ‘red’ color that you want in a red velvet cake, I recommend using food color gel instead of traditional liquid food coloring. I have made this cake with the traditional liquid food coloring and while the flavor of the cake is still great, it did not turn out ‘red’ and actually looked more purple.

Red food gel can vary in color so you may need more or less food coloring, depending on the brand you get. Usually 1½ teaspoons of the gel creates a rich, beautiful red color.

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