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Flourless Red Velvet Cake with Beets (Paleo)
Gluten-free and paleo, this honey-sweetened flourless red velvet cake gets its color from a surprising source: beets!
Flourless Red Velvet Cake with Beets (Paleo)
Prep Time 10 minutes
Cook Time 27 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 27 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Flourless Red Velvet Cake with Beets (Paleo)
Instructions
  1. Heat oven to 350ºF.
  2. In a blender, combine 6 oz. melted unsweetened bakers chocolate, beets, eggs, vanilla, coconut oil, vinegar, 2/3 cup honey and salt. Blend until pureed. If adding in chocolate chips, fold into batter.
  3. Pour into two 8-inch round baking pans, which have been lined with parchment paper.
  4. Bake for 25-27 minutes, or until the center of each cake springs back when touched lightly. Cool completely.
  5. Whip heavy cream until stiff peaks form. Fold in 2-3 tbsp of honey, or to taste.
  6. Spread onto cakes, creating a 2-layer cake with cream between the layers and on top. Decorate with fresh berries, nuts and mint leaves.
  7. If desired, melt together remaining 2 oz chocolate, 1 tbsp coconut oil and 1/4 cup raw honey, and drizzle over cake for extra chocolate flavor.
Recipe Notes

To make this dessert dairy-free:

Place 4 cans of full fat coconut milk in the fridge overnight. When ready to make cream, remove coconut milk from fridge, open and gently scoop the coconut cream from the top of the can. Discard the watery remains or the better option—use them in a smoothie later.

Transfer coconut cream to a stand mixer and whip on high until light and fluffy. Add honey and whip until well mixed.

Frost cake with this coconut cream, instead of heavy cream. And enjoy!

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