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Healthy Devil’s Food Cake with Red Velvet Frosting (refined sugar free, low carb, high protein, high fiber, gluten free) - Healthy Dessert Recipes at Desserts with Benefits
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Healthy Devil's Food Cake with Red Velvet Frosting

Servings: 2 8" cake layers
Prep Time: 1 hour 40 minutes
Cook Time: 50 minutes
Total Time: 2 hours 30 minutes
Moist and fluffy Gluten Free Devil's Food Cake recipe with an all natural Red Velvet Frosting! Secretly sugar free, low carb, high protein, and paleo too!



  • 154g (1¼ cups + 2 tbs) Coconut Flour
  • 75g (¾ cup + 3 tbs) Unsweetened Dutch Processed Cocoa Powder
  • 144g (¾ cup) Granulated Erythritol
  • 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!
Nutrition Facts
Healthy Devil's Food Cake with Red Velvet Frosting
Amount Per Serving (1 serving = 1/10th slice of cake + frosting)
Calories 270 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4.5g28%
Cholesterol 125mg42%
Sodium 310mg13%
Carbohydrates 28g9%
Fiber 12g50%
Sugar 6g7%
Protein 25g50%
Vitamin A 200IU4%
Vitamin C 3.3mg4%
Calcium 150mg15%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cake & Cupcakes