Paleo Red Velvet Fondant Cakes (for 2)

Paleo Red Velvet Cake

paleo red velvet

You might remember Dominique as the winner of our Pumpkin Recipe Contest with her Paleo Pumpkin Streusel Muffins and we invited her back to bring a paleo treat for us. She didn’t disappoint and here are her Paleo Red Velvet Fondant Cakes. Easy, chocolaty, with that red velvet flavor and color so many of us love. Also visit Dominique at her blog,

paleo red velvet 2

These grain-free cakes are the ultimate ooey-gooey red velvet chocolate dessert. Made out of almond flour and coconut flour, they are naturally gluten-free. They are also non-processed, which means there is no food-dye here, just some all-natural beet juice! These delicious chocolate cakes are so good, you’ll be glad this recipe only serves 2.

Paleo Red Velvet Fondant Cakes (for 2)
Makes: Makes 2 cakes
  • 3 tablespoons coconut oil, melted
  • ¼ cup of Enjoy Life chocolate chips
  • 1 large egg
  • ¼ cup of maple syrup
  • 1½ teaspoons of apple cider vinegar
  • 1 teaspoon vanilla
  • 2 tablespoons beet juice
  • ⅛ teaspoon salt
  • ½ cup of almond flour
  • ½ teaspoon of coconut flour
  • 2 teaspoon of cocoa powder
  • ½ teaspoon baking powder
  1. Preheat the oven to 350°F.
  2. Set a pot of water on the stove and heat on high until the water boils, then lower the heat to medium.
  3. Put the coconut oil and chocolate chips in a plastic bowl.
  4. Put the plastic bowl on top of the boiling water and let the mixture melt, while mixing the chocolate with a spatula.
  5. 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.
  6. In a separate bowl, whisk together the egg and maple syrup until it thickens a bit. Add the vinegar, beet juice, vanilla, and chocolate/coconut oil mixture to the bowl and whisk well.
  7. In another separate bowl, mix together the salt, almond flour, coconut flour, cocoa powder and baking powder together.
  8. Pour the dry ingredients into the bowl with the wet mixture and whisk.
  9. Evenly pour the batter into two ramekins.
  10. Bake for 30 minutes, on the lower shelf of the oven. The outside of the cakes should look hard, and puff out. They will probably also crack, but look a bit soft in the middle.
  11. Let cool for a little bit, but make sure to still eat it warm.

Dominique’s Tip:

  • The cakes are a more vivid red when they emerge from the oven, but upon cooling the color becomes a bit more subdued.

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