Our daughter-in-law Cady’s birthday fell on Thanksgiving this year. We were with them at the ranch where she and Jordan are living right now as he fights to win against cancer.
The ranch is all about health and nutrition, so I figured it would be fun to surprise Cady with a special cake, one that would live up to healthier standards.
Where to begin? I searched Pinterest and the internet, and finally settled on the following recipe.
Must say it was a big hit in taste and texture (super moist.) Now granted, I bucked the hard-core standards and still made the traditional cream cheese frosting (Cady thanked me later for not compromising on such an important taste element!) and while it took a lot longer than a typical cake, I had great help in the kitchen (my dear husband), and loved every minute of better-for-you baking.
Paleo Red Velvet Cake
1/2 cup raw organic honey
1/2 cup softened grassfed butter
3 free range eggs
2 tsp vanilla extract
3 cups blanched almond flour
2 puréed red beets approx 1 cup (see below)
2 tbsp raw cacao powder
1 tsp baking soda
1/2 tsp salt
Steam two to three red beets for about 45 minutes or until fully cooked. To test it, insert a fork in a beet. If it goes through easily, it’s done. Peel the beets. Cut them into small pieces for easy purée. Transfer to food processor or blender. I added about 2-4 tbsp of butter instead of water for easy blending and less watery consistency. Keep blending until its completely puréed.
Preheat oven to 350F.
Combine all ingredients and mix well.
Line with wax paper and grease the bottom of two 8×8 cake pans.
Spread a layer of dough on the two cake pans about 1 inch thick. OR, use a large jelly roll plan
It will look bright red before baking, and more of a chocolate color after baking. Key is to not overcook!
Bake for 15 minutes or until the toothpick comes out clean after inserted in the middle of the cake. Let it cool before frosting with cream cheese frosting.
Cream Cheese Frosting
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract