PALEO RED VELVET FONDANT CAKE

One of the most common applications for using nubeleaf’s Organic Beet Powder as a natural colorant is in cakes and (red velvet) cupcakes. Bake up this paleo-friendly red velvet cake for your sweetie (or yourself!) this Valentine’s Day for a healthy, tasty treat!

 

The Recipe

3 tablespoons melted coconut oil

1/4 cup chocolate chips

1 large egg

1/4 cup maple syrup

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla

2 tablespoons nubeleaf Organic Beet Powder

1/8 teaspoon salt

1/2 cup almond flour

1/2 coconut flour

2 teaspoons cocoa powder

1/2 teaspoon baking powder

Paleo Red Velvet Fondant Cake
 

Directions:

Preheat the oven to 350°F. Set a pot of water on the stove until boiling, then lower the heat to medium. Put coconut oil and chocolate chips into 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. Add the vinegar, beet powder, 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 (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!

 
 

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