Disclosure: This post may contain affiliate links. Please read my privacy policy.
These Paleo Red Velvet Fondant Cakes are delicious pots of red velvet chocolate goodness for two! They are made with almond flour and coconut flour, which makes them grain-free and naturally gluten-free. They are also non-processed, which means that there is no red food-dye in the ingredient list, just some freshly juiced beet juice!
I had meant to post this recipe earlier as a Valentine’s day Paleo dessert option, but the truth is… red velvet isn’t just a one season dessert!
Before Valentine’s day, I was asked to do a guest post for Bakepedia. Which I was super excited about!
I wasn’t sure what to make, though. All I knew was that it would be Paleo.
After much thinking, I decided to attempt a grain-free version of red velvet cake.
It was something that I had never done before, so I was up for the challenge.
So
I tested MANY potential recipes.
AKA- there was lots of trial and error… recipes that stayed brown, recipes that tasted bitter, and recipes that just weren’t good enough.
In the process, though, I learned that beet juice isn’t enough for a non-processed red velvet recipe; you need some sort of acidity to turn the mixture red.
Like baking powder and apple cider vinegar.
And in the mist of all that trial and error, I came up with some good recipes!
Like my Paleo Red Velvet Drop Cookie recipe, a chocolate coconut cookie recipe (that I’ll be posting soon), and these Paleo Red Velvet Fondant Cakes. 🙂
To get the recipe for these Paleo Red Velvet Fondant Cakes (for two), head to my guest post on Bakepedia or look below. I hope you enjoy it!
Paleo Red Velvet Fondant Cakes (for 2) (naturally gluten-free)
Ingredients
- 3 tablespoons coconut oil, , melted
- ¼ cup Enjoy Life chocolate chips
- 1 large egg
- ¼ cup maple syrup
- 1½ teaspoons apple cider vinegar
- 1 teaspoon vanilla
- 2 tablespoons beet juice
- â…› teaspoon salt
- ½ cup almond flour
- ½ teaspoon coconut flour
- 2 teaspoon unsweetened cocoa powder
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F.
- Set a pot of water on the stove and heat on high until the water boils, then lower the heat to medium.
- Put the coconut oil and chocolate chips in a plastic bowl.
- Put the plastic bowl on top of the boiling water and let the mixture melt, while mixing the chocolate with a spatula.
- Remove the bowl from the pot of hot water as soon as the chocolate has melted. Whisk the melted ingredients together and set the bowl aside.
- In a separate bowl, whisk together the egg and maple syrup until it thickens a bit. Add the vinegar, beet juice, vanilla, and chocolate/coconut oil mixture to the bowl and whisk well.
- In another separate bowl, mix together the salt, almond flour, coconut flour, cocoa powder and baking powder together.
- Pour the dry ingredients into the bowl with the wet mixture and whisk.
- Evenly pour the batter into two ramekins.
- Bake for 30 minutes, on the lower shelf of the oven. The outside of the cakes should look hard, and puff out. They will probably also crack, but look a bit soft in the middle.
- Let cool for a little bit, but make sure to still eat it warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Need to try !!!