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–+ servings

Best Almond Flour Red Velvet Cake (Gluten-Free)

Gentle Tummy
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Ingredients
  

Cream Cheese Frosting:

  • 16 ounces cream cheese (2 blocks)
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 cups powdered sugar (sifted to remove clumps)
  • 2 pinches salt

Instructions
 

  • Preheat your oven to 350°F (180°C). Grease and line the bottom of two 9-inch or three 6-inch round cake pans or a jelly roll pan with parchment paper.
    In a large mixing bowl, combine the dry ingredients, including almond flour, tapioca flour, cocoa powder, organic sugar, baking powder, baking soda, and salt, and mix with an electric mixer, stand mixer or whisk until well combined. Sifting them first will eliminate any clumps.
    In a separate bowl, whisk together eggs, maple syrup, applesauce, melted butter, apple cider vinegar, vanilla extract, lemon juice, and red food coloring until smooth.
    Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Lightly tap the pans on the counter to evenly distribute the batter and remove any air bubbles.
    Bake in the preheated oven for 28-34 minutes or until a toothpick inserted into the center comes out clean. Remove the pans from the oven and Allow the cakes to cool in the pans for 10 minutes and then transfer them to a cooling rack to cool completely.
  • In a mixing bowl, beat cream cheese, butter, vanilla extract, lemon juice, and salt together until creamy. Gradually add powdered sugar and continue to beat until smooth and well combined. You can place the frosting on the fridge or freezer until it is firm enough to pipe.
  • LAYERED CAKE:
    Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and repeat. Place the third cake layer on top. Scoop a cup of frosting into a separate bowl and apply a thin crumb coat of frosting on the top and sides of the cake. Place the cake in the freezer for 10 minutes to set. Then frost the top and sides with a thicker layer of frosting. Add the remaining cream cheese frosting to a piping bag and pipe a decorative border around the top edge of the cake. Finish it off with your choice of sprinkles. Store in the fridge until ready to serve.
  • MINI CAKES:
    Use a round cookie cutter or an upright jar and to cut out the mini cake rounds. Add the cream cheese frosting to a piping bag. Pipe on a thinner layer of frosting to the bottom cake. Then gently press the top cake down on the frosting. Then pipe a thicker layer of frosting on the top cake. Finish it off with your choice of sprinkles on top of the cake. Store in the fridge until ready to serve.

Video

Did you make this recipe?Please let me know in the comments below how it turned out :)