When it comes to birthday cakes, you’re either on Team Funfetti, Team Chocolate, or Team Red Velvet. This easy batter comes together with almond milk, almond flour, Swerve granular, white distilled vinegar, and, of course, red food coloring.
INGREDIENTS
FOR THE CAKE
- Cooking spray
- 1/2 c. almond milk
- 2 tbsp. white distilled vinegar
- 3 c. almond flour
- 1/4 c. dutch process cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) butter, softened
- 3/4 c. granulated Swerve
- 3 large eggs
- 1 tsp. pure vanilla extract
- 3 tbsp. red food coloring
FOR THE FROSTING
- 2 (8-oz.) blocks of cream cheese, softened
- 1/2 c. (1 stick) butter, softened
- 1 1/4 c. confectioners Swerve
- 1/4 c. heavy cream
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
DIRECTIONS
Step 1
Make the cake: Preheat oven to 350°. Line two 8” round cake pan with parchment and grease with cooking spray. In a glass measuring cup or small bowl, combine almond milk and vinegar. Let sit for at least 10 minutes.
Step 2
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Step 3
In a large bowl using a hand mix, beat butter and sugar together. Add eggs one at a time until incorporated, then add vanilla. Add dry ingredients and mix until just combined. Add almond milk mixture and red food coloring and mix until just combined.
Step 4
Divide batter evenly between prepared cake pans. Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Let cool for 15 minutes, then flip onto a cooling rack and let cool completely.
Step 5
Make the frosting: In a large bowl using a hand mixture, beat cream cheese and butter until smooth. Add confectioners sugar and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt and beat until combined.
Step 6
Place one cake layer on a serving platter and frost top with about ⅓ of the frosting. Place the second layer on top and frost the top and sides with the rest of the frosting.
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