Decadent but Innocent Red Velvet Cake

It’s part of my job to produce many #IndulgingInnocently recipes, something which I absolutely adore doing. This recipe is me pushing the boat out a bit, following a conversation with James about creating something like a healthy version of a Red Vvelt Cake.

…So here’s my take on it! Although this recipe is dairy-free, gluten-free and contains now refined sugar, it’s bloody delicious and replicates the layered cake + icing combo pretty damn well. Ideal for a summer celebration or special occasion, it’s up to you how you decorate the cake – that’s part of the fun, right! Enjoy 🙂


For the cakes –

  • ½ cup almond flour (I used Sukrin)
  • ½ cup gluten-free flour (I used Dove’s Farm)
  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon beetroot powder (I used Absolute Spice)
  • ⅓ cup stevia (I used Truvia) or coconut sugar
  • 2 eggs
  • 2-3 large chunks vacuum-packed cooked beetroot, drained
  • 1 teaspoon vanilla extract
  • ¼ cup coconut milk (I used The Coconut Company)
  • 2 tablespoons coconut oil (I used Lucy Bee)
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao powder (I used Kaizen Living)

For the coconut frosting:

  • 1 x can coconut milk – left in the fridge for at least 24 hours
  • 3 tablespoons stevia or Sukrin Zero icing sugar
  • 1 teaspoon vanilla extract


Get baking!

  1. Preheat the oven to 180 degrees C and lightly grease and line 2 x non-stick cake tins.
  2. Mix together the flours, baking powder, cinnamon, stevia and beetroot powder (if using) in a large bowl.
  3. In a blender (I use my trusty Nutri Ninja Auto-iQ) whizz up the eggs, beetroot, vanilla and coconut milk until smooth.
  4. Gently heat the coconut oil and maple syrup in a small pan, then remove from the heat and whisk in the cacao powder to create a smooth chocolate sauce.
  5. Pour both the chocolate sauce and blended beetroot mixture into the dry ingredients and give it a good mix – it will be a vibrant pink colour!
  6. Spoon out between the two lined cake tins and smooth out evenly, then bake for about 15-20 minutes until risen and cooked through.
  7. Leave to cool in the tin for about 30 minutes, then turn out onto a wire rack and let them cool down completely.
  8. Meanwhile prepare the frosting: Open the can of chilled coconut milk – the cream should be at the top and separated from the liquid – scrape this out and place in a bowl. Add the stevia/icing sugar and vanilla, then beat until thick and smooth, then keep in the fridge until required.
  9. When your cakes have cooled completely, spread half of the coconut cream mixture on top of one of the cakes. Arrange the second cake on top, then spread with the remaining coconut mixture.
  10. Decorate how you want – I went for pomegranate seeds and a drizzle of Sweet Freedom Choc Shot. Now slice up and serve!


Ideally this cake (once iced) is best eaten within 1-2 days. Keep in the fridge in an airtight container as the frosting will stay firm.