Healthy Devil’s Food Cake with Red Velvet Frosting
Healthy Devil’s Food Cake with a Red Velvet Frosting — a moist, yet airy, chocolate cake topped a devilish, naturally red frosting.
Sugar free. Low carb. High protein. High fiber. Gluten free. Oh yes. *heavy breathing*
Devil’s Food Cake is supposed to have a slight reddish tint. That wasn’t really a main concern for me since I knew it was going to be coated in frosting and so many modern Devil’s Food Cakes are just brown (plus, I care more about overall flavor and texture). Surprisingly, this cake DOES have a hint of red color! How excitingggg.
Red Velvet is a difficult flavor to encapsulate since it’s not exactly chocolate, but it’s not vanilla either. It’s supposed to have just a hint of chocolate. Thankfully, this frosting is sweet, buttery, vanilla-y and chocolatey! Weeee. And don’t worry, you don’t taste the secret ingredient, hehehe.
But what tops the cake?
Literally, grated chocolate. But, figuratively, the fact that this recipe is totally healthy. No butter, no oil, no white flour, no white sugar, and no artificial food dyes.
This Devil’s Food Cake may be healthy, sugar free, low carb, high protein, paleo, and gluten free, but it tastes like PURE. SIN.
Ohhh mahhh gaahhhd give me the entire thing!
Healthy Devil's Food Cake with Red Velvet Frosting
- 154g (1¼ cups + 2 tbs) Coconut Flour
- 75g (¾ cup + 3 tbs) Unsweetened Dutch Processed Cocoa Powder
- 144g (¾ cup) Granulated Erythritol
- 1½ tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 6 large Eggs
- 246g (1 cup) Unsweetened Applesauce
- ¾ cup Unsweetened Vanilla Almond Milk
- ½ cup Brewed Coffee (cooled to room temperature)
- 2 tbs Vanilla Extract
- 1 tbs Natural Butter Flavor
- 2 tsp Liquid Stevia Extract
- Preheat the oven to 350 degrees Fahrenheit. Spray two 8” cake pans with cooking spray and line with parchment paper circles.
- In a medium-sized bowl, whisk together the coconut flour, cocoa powder, erythritol, baking powder, baking soda and salt.
- In an electric stand mixer bowl fitted with a beater attachment, add the eggs, applesauce, almond milk, coffee, vanilla extract, butter flavor and stevia extract. Mix on low speed.
- Dump the dry ingredients into the stand mixer and mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
- Pour the batter into the prepared cake pans. Tap the pan on the counter a few times to make sure it’s level. Bake for ~50 minutes, or until the surface springs back when tapped. Let cool in the pan.
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse and gently scrub 2 medium beets, then individually wrap them in foil. Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.
- Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a blender and purée until completely smooth. While blending, add the coconut milk, vanilla paste, butter flavor and powdered erythritol.
- Pour the mixture into a bowl (scrape out as much as you can!), then stir in the protein powder until thickened. Frost the cake, slice and enjoy!
270 calories for a slice of cake AND frosting?! FOR REAL?! Not only that, but it’s got 7g of healthy fats, 12g of filling fiber, and 25g of satiating protein. Oh yes.
Watch me make this cake with TheFeedFeed when I took over their SnapChat!
With love and good eats,