fbpx

Hey guys!

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:

  1. Pre-heat the oven to 350 degrees F.
  2. Mix together all of the cake ingredients in a bowl until there are no more lumps! (Only use one 6 oz package of blueberries.)
  3. Then spray down a circular cake pan with some olive oil or coconut oil and pour the batter in.
  4. 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.
  5. 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:

  1. Slightly warm the butter in a bowl in the microwave. It should not be fully melted. Just soft.
  2. Slightly warm the cream cheese in a bowl in the microwave. It should not be fully melted. Just soft.
  3. Mix in all the ingredients in a bowl until all the lumps are gone.
  4. Then let cool in the fridge.

Decorating Instructions!

  1. Cut the cooled cake into 3 even layers (unless you baked 3 separate cake layers).
  2. 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.
  3. 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.
  4. Place the second layer of cake on top of that frosting, and then smother some more chilled cream cheese on top of that.
  5. Place the third and final layer of the cake on the very top!
  6. Now frost the entire cake with the chilled cream cheese frosting!
  7. For decorations, I lined the bottom rim and top rim with fresh blueberries! I used about one 6 oz package of fresh blueberries here.
  8. Chill the cake in the fridge to let it all set. I’d probably let it cool for about an hour.
  9. 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.

Nutritional Content:

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?

The Conversation (36)

Got some thoughts? Share them!

Leave a Reply

  • Macy says:

    Curious as to how the following substitutions might turn out:
    – Dark choco. cocoa (unsweetened) in place of regular cocoa
    – raspberries for blueberries
    – red color dye for blue ^ to match the berries

    & maybe toasted unsweetened coconut flakes for the outside of the cake!

    Thanks for the recipe, Cassey~

  • Kathryn Smith says:

    I finished making the cake today. It was just as good as you described it. I didn’t make it vegan, but it doesn’t matter when it came to taste. I have several go-to keto dessert recipes & this has just become one of them. I also used Splenda as my sweetner, but other than that no other changes.

  • Victoria says:

    I am so grateful, Cassey! I am pretty much on all those crazy diet. I try not to eat carbs, flour, sugar, or dairy. I am so happy you came up with a cake that is delicious even with all that replaced. I am definitely going to try this. Please come up with a few more breaking recipes like these!

  • Alexis says:

    I wish I could get vegan cream cheese and butter here in China! There’s so may sweet goodies I miss when I’m not at home!

  • A brazilian fighter recovering from depression says:

    i should try this cake sometime… here in brazil is very difficult to find berries.. and I love all of them!
    But I buy a lot of frozen blueberries when I found.
    U should try protein flavour vanilla with blueberries..is the best
    cassey thank u for those work outs, recipes, sir george and all your kind words. We are always with u!

  • Andrea says:

    This is almost a dairy free recipe (eggs), but I am going try this using a flax egg.

    • Kara says:

      Eggs aren’t dairy.

    • Megan says:

      You’ll have to let me know how that turns out! I’m vegan and was wondering if a flax egg or apple sauce would be a better substitute. Hope it turns out well.

  • Cindy Eckles says:

    Thanks for including the recipe for the cake. My husband wants to continue eating foods that are on the Keto diet. I would love to make the cake but my husband is diabetic and I don’t know how that will effect his blood sugar.

  • Lisa says:

    My favorite cake is a GF carrot cake, made with almond flour, with a cream cheese frosting.

    • Lexie says:

      Ooh! I’m GF and I miss carrot cakes! Where do you get the recipe?

  • Sara Smith says:

    Happy birthday Cassey! You are truly inspiring and I thank you for motivating me! I am now very motivated to make that blue cake!! You’re the best!! XOXO from Arkansas

  • Jamie Johnson says:

    Happy Birthday, Cassey!!! Hope you have a great day and an even better year!!!

    Cake looks great! Hope it tastes good, too!

  • Aasta says:

    My favorite cake depends on my mood that day, but I’m always down for some cheesecake! 😋 The blue velvet looks delicious! 👏🏻 I’ve had neither red velvet nor blue velvet, so maybe I’ll have to try it…. Also, happy birthday Cassey! 🎉

  • skline3386 says:

    Happy birthday today, Cassey! I hope you have a wonderful day and are richly blessed! Cake looks amazing! Very impressive!

  • Amber says:

    What is the diameter of the cake pan you used?

  • Andrea R. says:

    I have honestly never ever seen a blue velvet cake and WOW this is def in my to do list this week!!!! Thank you so much for sharing this!!!!

  • Kel says:

    Question! Whats the difference between blue velvet and red velvet cake? If it’s just the colour why do you prefer the blue? This looks AMAZING!!!!

  • Britt says:

    Thanks for sharing the recipe!!!! It looks amazing! Thanks for also making in keto friendly. Just wondering, why did you use 8 eggs? I’ve never made a cake with that many eggs. Does the egg flavour come through? How many eggs would you recommend for a fluffier lighter cake? Love you xoxo

  • Where’d you find this recipe?! Or did you just kind of make it up on your own tomorrow thank you so much for sharing. I’d love to give this a try .

  • Katie Lee says:

    Hey Cassey! Would you please make a post about exactly what exercises you did during your 90 day journey? I’ve gained a lot of weight from the holidays, and having a really discouraging time trying to loose it.. I would really appreciate knowing what you did to burn the calories!

  • Elizabeth says:

    Nothing about this cake is flourless! Gluten free and flourless are very different things.

  • Emily Jo says:

    I’m excited to try this!! Such a need for gf df desserts and this is so creative! Thanks Cassey!

  • Emily says:

    I love baking! There are so many good cakes, its hard to choose my fave. I think I’ll always have a soft spot for banana cake because it reminds me of my Grandma!
    I wonder if I can make a classic banana loaf using some of these substitutes? And Grandma could be the official taste tester! haha! Xx

  • KJ says:

    Im totally bookmarking this entry! Healthy dessert still rocks!💙👍awesome sharing Cassey! Thats where research and science helps😊

  • Karla says:

    Hi there! I was wondering if you could sub in coconut sugar for the monk fruit sweetener and ghee for the butter??

  • May says:

    You should make a cheap clean eats with this recipe. I really miss those cooking videos🎂

  • Joy Grace Gable says:

    This looks amazing!! Do you think I could have this on the 28 day reset? It seems too good to be true. 🤔 Either way I’ll try it soon!

  • kiran says:

    im going to try red velvet with strawberry toppings .. i love strawberry a lott.. hope it tastes good

  • Martap383 says:

    I absolutely love red velvet cake, this is the first time I’ve ever heard of blue velvet cake. Sounds like the perfect excuse to give it a try :p. Thank you so much for the recipe and on top of that I really appreciate how accessible the ingredients are. I can’t count the amount of times I’ve looked up recipes online and ended up not even knowing what half of the ingredients or where to find them. I’ve been trying to reduce my dairy intake and this also gives me a chance to try something flourless and gluten free. Thank you again for the recipe and everything else you’ve posted throughout the years that halped slowly change my life for the better.

  • Naaz says:

    I want lose around 10 kgs , plz help ke oit

  • Hannah says:

    This looks amazing Cassey! It’s so cool how you created your own recipe for what you wanted too! My sister is really into red velvet cake and she is gluten intolerant so I will definitely try this out for her for something a bit different!

  • Sabrina says:

    Omg thank you so much for sharing this recipe Cassey! I think I’m going to make this for my birthday to share with my friends and family! You’re such a rockstar!!!!

    Much love from LA :) Glad you’re feeling better!

SHOW MORE COMMENTS...