For those of you who know me, you’ll know that my fave cake in the world is Blue Velvet Cake with Cream Cheese frosting! I even had it as our wedding cake!
So, for my birthday, I wanted to find a way to make a healthy version of blue velvet cake. Is that even possible!??? After lots of research, I decided to come up with my own recipe. I wanted a recipe that would be flourless, keto friendly, gluten free and dairy free! Could it be done!??
Well, I am happy to tell you that last night, I tested the recipe…and it turned out super moist AND super dense!!!! I was soooo surprised. I’m so glad it worked out because now I get to share the recipe with you today.
Ready? Let’s get started.
Blue Velvet Cake Ingredients:
- 3 cups almond flour
- 1/2 cup coconut flour
- 1 tablespoon baking cocoa
- 1 cup of 0 calorie monk fruit sweetener (you could also use real sugar here)
- 3/4 cup of vegan butter, melted (you could also use real butter here)
- 8 eggs
- 1/2 cup unsweetened almond milk (or any type of milk)
- 1 tablespoon vanilla extract
- 1 and 1/2 tablespoons baking powder
- 0.75 fl oz of blue dye
- One 6 oz package of blueberries (also get an extra 6 oz package for decorations later)
Cream Cheese Frosting Ingredients:
- 24 oz softened vegan cream cheese (regular cream cheese ok too)
- 1/3 cup softened vegan butter (regular butter ok too)
- 2/3 cup – 1 cup powdered monk fruit sugar (regular powdered sugar ok too)
- 1 tablespoon vanilla extract
This is the monk fruit sweetener that I used! So far, the only brand that I can find is Lakanto. I love these because it actually tastes that real sugar, but it’s 0 calorie! Amazing.
I used Tofutti cream cheese to replace real cream cheese. This tastes a bit sweeter than regular cream cheese, so pick your preference and go with it. I still think it tastes good, but if you want the true milkiness and creaminess that comes with full fat cream cheese, just go for the real thing unless you need to be dairy free!
Blue Velvet Cake Directions:
- Pre-heat the oven to 350 degrees F.
- Mix together all of the cake ingredients in a bowl until there are no more lumps! (Only use one 6 oz package of blueberries.)
- Then spray down a circular cake pan with some olive oil or coconut oil and pour the batter in.
- Since this will be a 3 layer cake, depending on whether you want to bake 1 tall cake (you’ll need to cut it into 3 layers after it’s done baking) or 3 shorter cakes (no cutting required), the times will be different. For one tall cake like mine, I baked it at 350 degrees F for 1 hour and 45 minutes. It did this in 15 minute increments because I was really scared of it burning. I’m not sure if there is something wrong with my oven (new oven), so please test yours in increments and let me know if it also took you that long. For the 3 smaller cakes, I think 18-22 minutes would be good. The best way to check if your cake is done is to slide a toothpick into the center of the cake and take it out. If there is no wet batter sticking to it, it’s done.
- Allow you cake to cool to either at room temp, or by putting it in the fridge if you’re low on time. You do not want to cut your cake while it is still hot or even warm! You also don’t want you icing to melt on the cake.
Cream Cheese Frosting Directions:
- Slightly warm the butter in a bowl in the microwave. It should not be fully melted. Just soft.
- Slightly warm the cream cheese in a bowl in the microwave. It should not be fully melted. Just soft.
- Mix in all the ingredients in a bowl until all the lumps are gone.
- Then let cool in the fridge.
- Cut the cooled cake into 3 even layers (unless you baked 3 separate cake layers).
- Make sure the cake layers are like cylinders with flat tops. If baking created a little dome on top, cut the dome off so you have a flat top. This will allow the layers to lay evenly.
- Place the first later on the bottom of a cake pedestal, then smother some chilled cream cheese frosting on it. Try to make it even so that when you cut the cake, the layers look straight.
- Place the second layer of cake on top of that frosting, and then smother some more chilled cream cheese on top of that.
- Place the third and final layer of the cake on the very top!
- Now frost the entire cake with the chilled cream cheese frosting!
- For decorations, I lined the bottom rim and top rim with fresh blueberries! I used about one 6 oz package of fresh blueberries here.
- Chill the cake in the fridge to let it all set. I’d probably let it cool for about an hour.
- Then cut and serve!
OMG look how beautiful those layers turned out! And look at that stunning blue!
How did it taste?
It was dense, moist, and sweet. I loved it. I can’t believe I made a flourless, keto friendly, gluten free, dairy free blue velvet cake that doesn’t taste like cardboard. Like seriously guys, they should have this at restaurants. It’s really THAT GOOD! I think the butter in the batter really helped pull everything together so nicely.
This recipe makes 16 servings. Each slice is 45 g fat, 17 g carbs, and 12 g protein at 434 calories.
If you’re trying to go even lower carb for keto, you can remove the blueberries all together.
Tag me @blogilates if you end up making this cake! I wanna see how yours turns out!
Yesterday’s Day 13 Food Log:
For lunch, I had a Beyond Burger, sautéed broccoli, cauli rice with coconut aminos and sriracha, and a side salad of butter lettuce and cilantro dressing. YUM!
Snacked on some macademia nuts. Ugh, love these.
Had a peach mango drink midday at work.
Had raspberries and a Chobani non dairy yogurt on the way home from work.
Had my vegan seaweed soup with carrots and mushroom balls for dinner.
Snacked on some plantain chips as I was making my cake.
Also snacked on popcorn while I was baking. I was in a very snacky mood. Period is coming, so makes sense!
Oh AND I had a mini slice of blue velvet cake with cream cheese, some blueberries, and some strawberries. Yup. Very snacky.
There ya go! Hope you enjoyed the recipe post. 2 more days til my bday! Ahh!
What’s your fave type of cake?