This beautiful Red Velvet Sheet Cake is simple to make and is sugar free, low carb and gluten free. This fabulous cake doesn't use any artificial colors and still has a gorgeous, natural color!
I have always loved red velvet cake but was turned off by the bright artificial looking color of it. I have experimented in the past using beets in my baked goods like these Red Velvet Cookie Cups and now I have discovered beetroot powder which is so much easier to use!
This beetroot powder is certified organic, NON-GMO and is 100% all natural. It is completely derived from pure beets and nothing else and is so simple to use.
Now I am excited because now I can enjoy the bright, vibrant color or red velvet without all of those chemicals.
If you are looking for some more delicious and healthy cake recipes, you will love this Lemon Blueberry Cake, Chocolate Mousse Cake, Peanut Butter Cake, Triple Chocolate Cake and definitely Buttercream Crepe Cake with Lemon Curd Topping. These would all be even more delicious with some Apple Chai Latte, Low Carb Bulletproof Hot Chocolate and this Chamomile Latte!
Why You Should Make This Red Velvet Sheet Cake
Artificial colors are in so many processed food products, especially kids foods and have been shown to increase inflammation, can cause hyperactivity and can disrupt proper functioning of their immune systems. With that being said I try to avoid these artificial colors for myself and my family at all costs.
I love experimenting with natural food coloring for my baked goods. Many years ago I used cooked beets for my Red Velvet Cooker Cups which worked great but was pretty messy. Now this beetroot powder is so much easier to use.
This red velvet sheet cake may have a beautiful presentation, but it really is simple to make. And don't you just love a sheet pan cake? Especially one like this with that thick layer of frosting!
Recipe Ingredients for the cake
- Eggs - I like to use cage free, organic eggs for better taste and quality. You can use whatever you have in the house, just make sure that they are room temperature instead of ones straight out of the refrigerator for a better texture.
- Granular monk fruit - I used the granular form for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Cocoa powder - Make sure you read your labels again here, you should buy unsweetened cocoa powder. Do not buy drinking cocoa or regular cocoa powder because they will contain unnecessary sugar and ingredients we don't want. The ingredient labels should only say 100% cocoa and nothing else.
- Pure vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Coconut oil - Is a plant based oil and is filled with healthy fats. I use refined coconut oil which has very little coconut taste (Yes, I know it's not a popular opinion but I don't like the taste of coconut!) The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
- Baking powder - I use a GMO-FREE, aluminum free baking powder like this one in all of my baked goods.
- Coconut flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
- Beetroot powder - This beetroot powder is made form 100% pure beets and is the key to the dark red color.
Recipe Ingredients for the frosting
- Cream cheese - I always use full fat cream cheese for the taste quality, but using a lower fat variety wouldn't change this texture at all.
- Liquid stevia - I like to use liquid stevia in this frosting because it lends to a creamier and less gritty frosting!
- Butter - I use 100% grass-fed butter such as Kerrygold since it contains more nutrients than regular butter and overall tastes so much better. You can also make the frosting with coconut oil to make it completely vegan, but I will always choose butter when it comes to frosting. I can eat that buttercream with a spoon (and I do!)
How To Make This Red Velvet Sheet Cake
Take four 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 beetroot powder and whisk to combine. Then add granulated monk fruit, baking powder, and cocoa powder. Mix until combined. Then add almond flour and combine.
Use an electric mixer to beat the egg whites until it forms stiff peaks.
Add one-third of the whipped egg whites 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 whipped egg whites 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.
Use an electric mixer to combine the ingredients for the cream cheese frosting, adjusting the sweetness to taste.
Frost the cake and refrigerate to allow frosting to set!
Slice into 12-15 pieces and enjoy your sugar free, low carb red velvet sheet cake!
Tips For Making This Red Velvet Sheet Cake
- This cake is not too sweet, but the frosting can be, so adjust sweetness to taste and add as much as you like. I always like to use less than the specified amount and then taste to see if I need more.
- You can replace granulated monk fruit 1:1 with white sugar if you aren't following a sugar free, low carb diet.
- It is essential to make the whipped egg whites, do not skip that part. The result will be a light, fluffy and soft cake. I’ve made this cake many times, and whipping the egg whites really does make for a fluffier texture.
- Keep the cake covered and refrigerated for up to five days. You can freeze this cake with or without the frosting.
The Ultimate Healthy Red Velvet Cupcakes from Amy's Healthy Baking
Red Velvet Chocolate Chip Cookies from Sally's Baking Addiction
Naturally Colored Red Velvet Whoopie Pies from Baking a Moment
Red Velvet Sheet Cake
- 6 eggs
- 1 cup monk fruit granular
- 3 teaspoons cocoa powder unsweetened
- 2 cups almond flour
- ½ cup coconut oil
- 2 teaspoons baking powder
- ¼ cup coconut flour
- 2 tablespoons beetroot powder
- Cream cheese frosting:
- 8 ounces cream cheese
- ½ teaspoon liquid stevia
- ½ teaspoon vanilla extract
- ½ cup butter
- Preheat the oven to 350F and prepare an 8’’ x 13’’ baking tray with parchment paper.
- Take four out of the 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 coconut oil, vanilla extract, and beetroot powder and whisk to combine. Then add granulated monk fruit, baking powder, and cocoa powder. Mix until combined.
- Add almond flour and combine. The batter will be stiff. Set aside the batter.
- Use an electric mixer to beat the egg whites until it forms firm peaks and when turning the bowl upside down, it doesn’t move.
- Add one-third of the whipped egg whites 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 whipped egg whites by sections, 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.
- To make the cream cheese frosting: Use an electric mixer to combine the ingredients, adjusting the sweetness to taste. I used a piping bag to frost the cake and 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.