Sugar Free Red Velvet Texas Sheet Cake
A guilt-free version of the traditional red velvet cake. This cake is moist and not too sweet, and is topped with a creamy cream cheese frosting. We added chopped walnuts, and we loved it.
Indulging in a slice of red velvet cake can be a guilty pleasure, but what if I told you that it doesn’t have to be? With this delicious and healthy version of a classic red velvet sheet cake made with almond flour, you won’t even know this healthy red velvet sheet cake is good for you. It’s moist, fluffy, and has that perfect balance of sweetness.
This Texas sheet cake (as I like to call it) is perfect to serve for Valentine’s Day, birthday parties or any celebration. Not only is this red velvet cake recipe a healthier version of the traditional recipe, it also has the same moist texture and flavor but in a sugar free version. It’s topped with cream cheese frosting and additional chopped walnuts, this variation is delicious and doesn’t make you feel guilty after indulging.
If you are looking for a healthier version of red velvet cake, why not try almond flour red velvet Texas sheet cake? It’s so good!
Can you make this cake without the red dye?
Yes! Although the cake will look more like a chocolate cake, it will definitely still taste the same.
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Does this taste good?
Absolutely! This almond flour red velvet sheet cake is a light and fluffy, not too sweet confection that will leave you wanting more. It’s truly irresistible!
How do I store this cake?
You can store this cake in an airtight container in the fridge for up to four days.
What is the substitution for almond flour?
The only substitution that is a one to one ratio is sunflower flour. Sunflower flour has a similar texture to almond flour. It also has a slightly nutty flavor that will pair nicely with the red velvet cake.
Can you freeze this cake?
Of course! Nearly every cake can be frozen! This almond flour red velvet cake can be frozen for up to three months. Thaw the cake in the fridge before serving it.
Can I make this into cupcakes?
Yes, you can easily turn this recipe into cupcakes. Simply divide the batter evenly among 12 muffin liners and bake for 18-20 minutes.
Can you display this cake outdoors in the summer?
No, it has butter in the ingredients and can melt quickly. It’s best to keep the cake indoors in a cool and dry place.
What makes almond flour red velvet sheet cake special?
Almond flour red velvet sheet cake is a delicious and healthier alternative to the traditional red velvet cake. Instead of using all-purpose flour, we used almond flour which gives the cake a slightly nutty flavor. We also added chopped walnuts, which provided a crunchy texture and added an extra layer of flavor.
Treat yourself to a guilt-free slice of almond flour red velvet sheet cake! This classic recipe is made with almond flour and sweetened with natural sugar alternatives. Serve this delicious and healthy version of a traditional cake for any special occasion. It’s light, fluffy, and definitely irresistible!
Almond Flour Red Velvet Sheet Cake
Ingredients
- 6 eggs
- 1 cup granulated monk fruit
- 3 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup canola or sunflower oil
- 2 teaspoons baking powder
- 1/4 cup coconut flour
- 1 1/2 teaspoon red food color
Yields 12-15 squares of cake
Prep Time: 45 minutes | Baking Time: 20 minutes
Instructions
- Preheat the oven to 350 degrees and prepare a 9’’x13’’ baking tray with parchment paper.
- First, pick four out of the six eggs and divide eggs whites from yolks. Next, place the eggs whites into a medium-size bowl and set aside.
- Place the yolks and the two remaining eggs into a large bowl, add oil, vanilla extract, and food color and whisk to combine. Then add granulated sweetener, baking powder, and cacao powder. Mix until combined. Then add almond flour and combine. The batter will be stiff, and that’s alright. For that same reason, I keep the coconut flour for the last, so don’t combine it yet. [Note: you can add the coconut flour at this point, adding it later makes it easier to integrate]. Keep this batter on the side.
- Use an electric mixer to beat the egg whites until it forms firm picks and when turning the bowl upside down, it doesn’t move.
- Add one-third of the meringue into the cake mixture and gently combine. As it gets easier to mix, you can add coconut flour. Fold it in slowly to keep as much air inside as possible. Then add the remaining meringue by parts, until is all well combined.
- Pour the batter into the prepared tray and extend it evenly. Bake for 20-25 minutes or until the center of the cake is set. You can do the toothpick test to know when the cake is ready by inserting a clean toothpick, it should come out clean.
- All the ingredients are at room temperature to make the cream cheese frosting. Use an electric mixer to combine them, adjusting the sweetness to taste. Now it is time to cover the cake. I choose to use a piping bag to get a fancy look, but you can always use a knife, extending the frosting evenly.
- Refrigerate the cake for one hour before serving for the frosting to set.
Tips
- This cake is not too sweet, but the frosting can be, so adjust sweetness to taste.
- I’ve made this cake many times, and an essential step is to make the meringue apart, so don’t skip it. The result will be a light, fluffy and soft cake.
- Keep the cake covered and refrigerated for up to five days.
Be sure to pin this for later and get the printable recipe below.
Sugar Free Red Velvet Texas Sheet Cake
Ingredients
- 6 eggs
- 1 cup granulated monk fruit
- 3 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup canola or sunflower oil
- 2 teaspoons baking powder
- 1/4 cup coconut flour
- 1 1/2 teaspoon red food color
- Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees and prepare a 9’’x13’’ baking tray with parchment paper.
- First, pick four out of the six eggs and divide eggs whites from yolks. Next, place the eggs whites into a medium-size bowl and set aside.
- Place the yolks and the two remaining eggs into a large bowl, add oil, vanilla extract, and food color and whisk to combine. Then add granulated sweetener, baking powder, and cacao powder. Mix until combined. Then add almond flour and combine. The batter will be stiff, and that’s alright. For that same reason, I keep the coconut flour for the last, so don’t combine it yet. [Note: you can add the coconut flour at this point, adding it later makes it easier to integrate]. Keep this batter on the side.
- Use an electric mixer to beat the egg whites until it forms firm picks and when turning the bowl upside down, it doesn’t move.
- Add one-third of the meringue into the cake mixture and gently combine. As it gets easier to mix, you can add coconut flour. Fold it in slowly to keep as much air inside as possible. Then add the remaining meringue by parts, until is all well combined.
- Pour the batter into the prepared tray and extend it evenly. Bake for 20-25 minutes or until the center of the cake is set. You can do the toothpick test to know when the cake is ready by inserting a clean toothpick, it should come out clean.
- All the ingredients are at room temperature to make the cream cheese frosting. Use an electric mixer to combine them, adjusting the sweetness to taste. Now it is time to cover the cake. I choose to use a piping bag to get a fancy look, but you can always use a knife, extending the frosting evenly.
- Refrigerate the cake for one hour before serving for the frosting to set.
Notes
- This cake is not too sweet, but the frosting can be, so adjust sweetness to taste.
- I’ve made this cake many times, and an essential step is to make the meringue apart, so don’t skip it. The result will be a light, fluffy and soft cake.
- Keep the cake covered and refrigerated for up to five days.
