Red Velvet Cake

Our precious grandson BC is 3 years old.  He told DD that he wanted me to make him a “red cake” for his birthday.  Really…red?

DD explained.  At Valentine’s, she and some of the ladies decided to bake goodies for the widows in their church.  The baking took place at DD’s apartment.  Some of the goodies were healthier than others, of course.  One of the things they made were Red Velvet Cake balls.  BC tasted one and loved it.  Just because DD feeds him a Type A diet, does not mean that he doesn’t go for junk food when he has an opportunity!

So when he asked for “red cake” he was hoping that I would make more of the amazing Red Velvet Cake balls.

I only remember having Red Velvet Cake once in my life and it was long, long ago.  When I was in 2nd grade I became allergic to chocolate.  So I couldn’t have Red Velvet Cake for many years because of the chocolate.  After I had been on the BTD for several years, I realized I was no longer allergic to chocolate.  I enjoy a square of 100% unsweetened chocolate several times a week.  But now, of course, I can’t eat wheat, so I still didn’t eat Red Velvet Cake.

I thought that I could probably adjust a recipe to make it compliant, but I really didn’t want to buy red food coloring, and I really didn’t want to feed it to BC.

I have discovered that – while the Type O diet and the Paleo diet are not identical, and are certainly not based on the same science or philosophy – I can find some really good Type O recipes on Paleo sites.  So I googled Paleo Red Velvet Cake.  There were several recipes.  I started reading.  I eventually settled on one that was mostly beneficial or neutral for both Type Os and Type As.  I say “mostly” because it did call for coconut oil.  That is the subject for another blog.  I did use the coconut oil for this recipe.

Can you guess where the Paleo Red Velvet Cake gets its red color?  Beets!

So in a way it’s like carrot cake or zucchini bread.  A vegetable based cake.  Here is the recipe with a few adjustments by me.

Red Velvet Cake


2 large beets (to make 1 ½ cups beet purée)
6 large eggs, room temperature
1 T apple cider vinegar  (This has to do with cocoa powder and red color.  Does not affect taste)
3/4 cup agave
3/4 cup almond flour
1/2 cup tapioca flour
1 t baking soda
1/4 t salt
1/2 cup unsweetened cocoa powder
1/4 cup coconut oil
1 t extra virgin olive oil
1 t vanilla


Cook the beets:

Preferably the day before – preheat the oven to 400°F.
Wrap whole beets with foil and place on a baking sheet. Roast for 45 minutes.  You know they are done when you can easily stick a fork in them.
Let beets cool, then run under cold water and remove skin with hands.

This is actually a great way to cook beets.  The skin slips right off, no peeling required.

Prepare the cake:

Set oven temperature to 350°F. Spray bread pan or 9×9 pan with cooking spray

Put beets in food processor and puree.  Add eggs, apple cider vinegar and agave. Keep blending.

Add almond flour, tapioca flour, baking soda, salt, cocoa powder olive oil and coconut oil. Blend until smooth.

Pour batter into pan.  Bake 45 minutes until the edges are brown and center is set.

The original recipe, called Red Velvet Bread, was on this website

DD is the only person I told that the cake had beets in it.  I held my breath when my Honorable Husband did a taste test from a bit of batter before BC arrived.  He pronounced it very good.  BC liked it, everyone liked it.

The birthday was a success!


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