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Free Printable: Low Carb & Keto Food List
Get It NowThis Keto Red Velvet Cake Is One Of My Most Requested Sugar Free Recipes
This keto red velvet cake has been one of the most requested recipes I’ve ever made, and so many of you were excited when I announced it. I used my keto chocolate cake as the base, but red velvet is so much more than “just” a colored chocolate cake. It’s less cocoa, more vanilla, and of course, needs that signature cream cheese frosting. After 5 rounds of testing and tweaks to the batter, I can honestly say this sugar free red velvet cake is my favorite version yet. Here’s why:
- True red velvet flavor – I tested different cocoa levels and adjusted the vanilla and sour cream, until the flavor and texture matched what I remember from traditional red velvet.
- Soft, moist, and fluffy – This keto red velvet cake is one of the moistest cakes I’ve ever made. It’s incredibly soft and rich, with a delicate crumb.
- No artificial ingredients – I used this natural powder for a subtle, natural red hue. It’s closer to how red velvet looked in the 1800s (before bright food dyes took over!), but if you prefer a more vibrant look, I have an option for that below. And of course the sweetener is natural too — in fact, Besti makes this cake even more moist!
- Keto and gluten free – It’s only 6.3 grams net carbs per slice, with no wheat flour or gluten.
If you’re looking for an impressive, keto friendly dessert that you can feel good about afterward, grab your mixer and make this sugar free red velvet cake with me!
“The best cake ever. First time baking a diabetic cake of sorts and I swear to you I thought it was store bought or from a fancy bakery.”
-Timothy
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free red velvet cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I always use this one because it’s super fine and gives the cake a soft, fluffy crumb. Other brands can make it gritty. Don’t use coconut flour here either, as it’s too dry. If you are nut-free, sunflower seed meal will probably work, but won’t be as tender and can change the color to green-ish.
- Besti Monk Fruit Allulose Blend – This is the key to a moist, soft crumb. You can use plain allulose too (just increase the amount to 2 cups), but erythritol-based sweeteners (which includes other brands of monk fruit and stevia) make the cake dry. If you’re using something else, my sweeteners guide has a conversion calculator to help.
- Cocoa Powder & Vanilla Extract – For that signature balance of chocolate and vanilla flavors we all know and love in red velvet. I use and recommend Dutch processed cocoa powder like this, because it’s less bitter than other types.
- Wet Ingredients – A combination of butter, eggs, sour cream, and almond milk makes this keto red velvet cake ultra rich and moist, and give it structure. I had this grass-fed salted butter on hand, but feel free to use unsalted and add 1/4 to 3/8 teaspoon of salt. If you need a dairy-free option, you might be able to swap the sour cream and butter using the ideas in my keto chocolate cake post. You’ll also need a different frosting recipe.
- Baking Soda & White Vinegar – The vinegar activates the baking soda, and has a stronger reaction than using baking powder. I went with this option because the batter is pretty thick.
- Beet Root Powder – I used this for a subtle, natural red color. I get a lot of questions about the color, so see my section on color below. If you want a brighter look, a natural gel food coloring like this works well.
- Keto Cream Cheese Frosting – My favorite frosting ever! I make it with cream cheese, butter, powdered Besti, a splash of cream, and vanilla. I also add some chopped pecans on top for crunch, but they’re optional.
How To Make Sugar Free Red Velvet Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. Combine them in a large bowl and use a hand mixer to beat, until light and fluffy.
- Add the wet ingredients. Beat in eggs, one at a time. Stir in vanilla, sour cream, almond milk, and vinegar to prevent splashing, then beat to incorporate. The batter will be very runny and a little frothy, like my top right picture below.
- Add the dry ingredients. Reduce mixer speed to low and beat in almond flour, 1/2 cup at a time. Beat in cocoa powder and baking soda.
- Add the color. If using beet root powder or food coloring, mix it in a little at a time until you reach your desired shade of red. (I used 2 tablespoons, but see my notes on color below.)
- Bake the cakes. Divide the batter between two springform pans, smooth the tops, and bake until a toothpick comes out clean. Let the sugar free red velvet cake layers cool completely, then run a knife along the sides and release.
- Make the frosting. Whip up the sugar free cream cheese frosting here.
- Assemble and frost. Place the first cake layer on a cake stand or plate, spread frosting on top, then add the second layer and repeat. Finish the keto red velvet cake by frosting the sides and adding chopped pecans if you like.
My Recipe Tips
- Use room temperature ingredients. This helps everything mix smoothly and keeps the butter from clumping. Cold eggs, sour cream, or almond milk can mess with the batter texture.
- This batter is pretty thick. You should see visible trails from your mixer when it’s just right. See how thick it looks in my photos above!
- Regular cake pans work fine, but these springform pans make for easier release. I prefer them because the cakes pop out cleanly and there are no cracked edges to worry about.
- Let the cake layers cool completely before frosting. If the cake is even a little warm, the frosting will slide right off or melt into the crumb.
- I used about 3 1/2 cups of frosting. Many cake recipes call for 4, but I didn’t want this keto red velvet cake to be too heavy. That being said, feel free to make extra to cover any imperfections or for decorating.
- For easier frosting, use a cake stand like this and icing spatula like this. I’m not perfect at it, but I find it helpful to rotate the cake stand as I use the spatula to frost.
Notes On Natural Color
I get a lot of questions about color and have done a lot of testing over the years. If you’re wondering too, here’s everything I’ve learned in one place:
- Yes, some of the natural color will bake away, so add a little extra. Beet root powder loses some of its color in the oven, so your cake will be less bright than the batter. Add more powder than you think you need if that’s all you use!
- But be careful with too much beet root powder. I’ve gotten too beet-happy (haha) in one of my tests, and started to taste it in my sugar free red velvet cake! I recommend no more than 1.5X the amount I have listed below.
- For a bit stronger color, combine the beet powder with a natural color like this. Some of that bakes away too, but I’ve had better results with this combination than either of them alone.
- Cocoa powder that isn’t Dutch processed can help create a red color, too. These days, most cocoa powders are Dutch processed, including the one I use, and I prefer that because they’re less bitter. But, Dutch processing prevents the color change of the anthocyanins in cocoa powder, which would otherwise make the cake a little red naturally [source].
- Gel food coloring like this will create the brightest hue if that is what you are after. The trade-off is it’s not natural. If you want a super bright red cake and are willing to compromise by adding artificial coloring, that’s your decision to make! 🙂
Keto Red Velvet Cake
My sugar free, keto red velvet cake is rich, moist, and tastes like the real deal, with all natural ingredients. Just 6g net carbs per slice!
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Ingredients
Tap underlined ingredients to see the ones I use.
Keto Red Velvet Cake:
Cream Cheese Frosting:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
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In a large bowl, use a hand mixer to beat together Besti and butter, until fluffy.
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Beat in the eggs, one at a time. Stir in the vanilla, sour cream, almond milk, and vinegar first to prevent splashing, then beat to incorporate.
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Reduce the mixer speed to low and beat in the almond flour, 1/2 cup (56 g) at a time. Beat in cocoa powder and baking soda, until the batter is smooth. Beat in the beet root powder, if using, one teaspoon at a time to reach your desired color.
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Divide dough among the 2 pans, and smooth the top with a spatula. Bake for about 25 minutes, until an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
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Make the keto cream cheese frosting here.
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Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (255 g) frosting. Place the second layer on top and frost the top with another 3/4 cup frosting (255 g). Finally, frost the sides with 1 1/2 cups (510 g) frosting. If desired, top with chopped pecans.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 of the entire cake
- Tips: Check out my recipe tips above to help you get the right texture in this keto red velvet cake, and make it easier to frost.
- Storage & meal prep: Keep the cake covered in the fridge. It stays fresh for a few days, whether you’re making it ahead or saving leftovers. If you’re making it ahead, I recommend a cake stand with a cover like this.
- Freeze: You can freeze this cake whole or sliced. Place it on a parchment-lined pan until solid, then wrap tightly in plastic and foil. Thaw in the fridge overnight. I usually unwrap it so that the plastic doesn’t stick to the frosting.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Red Velvet Cake
More Keto Cake Recipes
After this one, here are a few more keto cake recipes you’ll want to try next:
94 Comments
Kristin
0Hello! I was reading about Dutch processed cocoa, because I didn’t know what it was 🙂
What it said was Dutch cocoa doesn’t react with baking soda. Could that be why some people’s cakes have fallen? It says it is usually used with baking powder, whereas regular cocoa is used with baking soda.
Just a thought. I plan on making this today for my husband’s birthday. 🙂
Maya | Wholesome Yum
0Thank you for sharing, Kristin! Yes, that could have an impact. Happy birthday to your husband!
Pam Moak
0Maya, I’m not sure to what amount of servings I should alter the frosting recipe to have enough for the red velvet cake. Can you please help?
Maya | Wholesome Yum
0Hi Pam, You can enter “24” for the number of servings on the keto cream cheese frosting recipe card. Hope this helps!
Lorelee
0I made the recipe to the directions and with the ingredients. My cakes turned out brown, not red. I used the beetroot powder. The batter was red when I put it in the oven. The cakes were a bit runny on top after 25 mins, so I left it in the oven another 10 mins. Can you please respond as to what I did wrong. Some tips would be appreciated.
Maya | Wholesome Yum
0Hi Lorelee, Beetroot powder isn’t as bright as artificial food coloring and some of the color does disappear while baking, but it shouldn’t be all of it. You might want to add more beetroot powder next time to get the bright enough color you’re looking for — add more than you think you need because some of it does bake away. Or if you don’t mind artificial ingredients (not my thing but you decide), an artificial color will make it brighter red. I hope it still tasted good!
Sally
0Since I am allergic to almonds, is there something else I can use?
Alex
0Did you try using sunflower seed flour (instead of almond flour) and did it turn out okay please? 💓
Maya | Wholesome Yum
0Hi Sally, Sunflower seed flour/meal would work as a substitute. The color might turn out different, though.
Isabella
0Thank you I think I will make this recipe. But I would like to make cupcakes instead of a cake, what do you 🤔
Maya | Wholesome Yum
0Hi Isabella, Yes, you can make this cake into cupcakes. The baking time would be faster, I’d check on them at around 20-25 minutes.
Beth
0Is absolutely delicious, super easy to make and tastes great and looks beautiful. I made the entire cake then cut it into slices and froze 3/4 of it when I take them out of the freezer. They taste as good as when I first made it. Definitely recommend this recipe.
Ellie
0Absolutely delicious, but devastates my stomach. This is not the fault of the recipe, just a poor tolerance to almonds on my part. Still worth it.
I’m the only keto person in the family but everyone loved the cake, especially after we put it in the fridge overnight. Subbed Heavy Cream for the almond milk. Love that we can give this to the kids for a sweet treat without the sugar rush. I used RxSugar brand Allulose.
Laura Palmintier
0Is this red velvet cake gluten free?
Wholesome Yum D
0Hi Laura, Yes, this recipe is gluten free.
Valeriya
0Awful recipe! What a waste of products and time. How could you suggest to add almond milk to the mixture? This is ridiculous. Total disappointment
Wholesome Yum D
0Hi Valeriya, Sorry to hear this recipe didn’t work out for you. Could you explain to me the issues you had so I could help you troubleshoot? Almond milk is very common in keto baking.
Gabriela
0I bake it for my son’s birthday, it is the best keto red velvet recipe I have ever try, everyone loves it! Even without frosting taste amazing.
Barbara
0would there be any adjustments or problems with a resulting cake, (other than baking time) if this was made in a 9×11 or 9×13 pan? I bought your EASY KETO cookbook and really enjoy it..
Wholesome Yum D
0Hi Barbara, You could make this recipe in a 9×13 baking dish.
Jackie
0Has anyone made this in the 9×13 pan?? I am curious about approximate baking time
Maya | Wholesome Yum
0Hi Jackie, Sorry, I have not. Please let me know how it goes if you try it.
Patty Boyes
0Does this cake need to be refrigerated?
Wholesome Yum D
0Hi Patty, Yes, it does.
Linda Kolakoski
0Can I use half and half if I don’t have Almond milk?
Wholesome Yum D
0Hi Linda, Yes, you could do that, but it will change the calorie count of the recipe.
Fakhira
0Hi, this looks fantastic! I live in the UK so what would you recommend I use instead of the Besti Monk Fruit Allulose Blend? Thanks 🙂
Maya | Wholesome Yum
0Hi Fakhira, Besti makes the moistest result with the best texture, but it’s not available in the UK yet — you can sign up here to be notified when it’s available in your country. In the meantime, check the keto sweeteners guide for alternatives.
Lauren wilson
0Hi there, 1st off LOVE YOUR RECIPES!! I am a good cook but it seems like most low carb recipes I find are incomplete or very hard to follow. Yours are NOT this way. Anyone could follow your recipes easily!! So GREAT JOB!! My husband is a sweet eater so this red velvet is making his life very happy! He could not stick to low carb without it!! Only issue I have is when I cook these (which I have prob made 20 so far) they are BEAUTIFUL coming out of the oven but as they cool the centers fall terribly. Am I doing something wrong? The edges stay up but the middle falls to almost 1/2 the height. I have tried a variety of ways to cool, ingredients at different Temps, all to the same result. Obviously it does not effect the flavor just makes frosting more difficult. Thank you and have a great day!!
Wholesome Yum D
0Hi Lauren, Thank you for the support! There are several reasons that cakes sink in the middle… Make sure to cook your layers in the center of the oven next to each other. Also, this recipe calls for baking soda not baking powder which also might be your issue.
Leslie
0Hi. I just made the cake, following recipe exactly. I used baking SODA as recipe calls for. My cakes fell also. Looks like a bowl in the middle of the cake. I’m wondering if using baking powder would make a difference. Or maybe if I put the layers on upside down-maybe that would help. I also wonder if the beet powder would’ve made a difference. (I used food coloring). Also the icing called for is about enough to frost one layer, so I had to make another batch. And the cake is delicious by the way-one of the best keto cakes I’ve ever had! My 5 star rating is based on flavor, not appearance. Because the cake looks pitiful. My grandma used to say an ugly cake is the best tasting. In this case she is right! I’d much rather have a good tasting cake than a pretty one.
Lauren wilson
0Ps. Baking powder is brand new. 🙂 idk if that helps? Or maybe this is just part of the low carb?
Aubri
0Wow! I cannot believe this is keto. Simply amazing. Thanks for the keeper!
Sarah
0Can I freeze the cakes?
Wholesome Yum D
0Hi Sarah, Yes, you can freeze the red velvet cake either sliced or whole.
M A Edwards
0Hi! =) Can this recipe be used to make cupcakes? Thank you for making these delicious recipes! I have made a few of them, and me & my family loves them.
Wholesome Yum D
0Hi, Yes, this could be made as cupcakes.
Sue
0This cake was surprisingly moist and delicious! I feel like the icing isn’t enough and had to make more. Otherwise, it’s really delicious
Melissa
0OMG, my husband made this twice now. Once with red food coloring before we got the beet root powder. Absolutely loved both. And couldn’t taste the beet root powder in the second one. I could eat this everyday. Thank you.
Tantry
0Hello maya,
If i wanna make this for normal version with sugar, not keto, how many cup of sugar that i need (but the result is not too sweet)?thank you
Wholesome Yum M
0Hi Tantry, I have a great sweetener calculator to help you determine how much sugar you need.
My Geisha Clarkson
0Can this be made into cupcakes and if so how many will this recipe make.
Wholesome Yum M
0Hi Geisha Clarkson, If you would like to make cupcakes, try reducing the baking soda and vinegar by half. That should prevent the cupcakes from sinking in the oven.
Essie
0The taste of the cake was quite good but like many others, it sunk pretty early on in the baking process.
Wholesome Yum M
0Hi Essie, Most readers who had issues with sinking created cupcakes instead of a full-sized cake. You may want to check the expiration date on your baking soda, it may be out of date.
Timothy Stamschror
0The best cake ever. First time baking a diabetic cake of sorts and I swear you thought it was store bought or from a fancy bakery. My girlfriend was recently diagnosed a type 2 diabetic and this recipe will make her all giddy even by shear mention! By which is on today’s honey-do list. I am sooooo happy I found Wholesome Yum, so is my girlfriend! Seriously, you have a answer to every craving!
Linda
0I was so excited to find this recipe. I always do red velvet for my kids birthdays who are now grown. My son has been doing keto and wanted keto red velvet. All was good until baking. I had to keep extending baking time because it wasn’t rising. In fact the middle is only about 1/2 inch high. I will trim the edges to pad the middle but I’m wondering what happened. I used regular red food coloring could that have done something?
Wholesome Yum M
0Hi Linda, It sounds like the leavener is the issue here. Either an incorrect amount was used, or the baking soda could be expired.
Amy
0I made this and its delicious. however, my problem is it is a a little too sweet.
I use lakanto classic. maybe I will try to use less sweetener.
Also I put it in the fridge because its a big cake and I don’t dare to let anyone try it (I live alone) because it is very
gritty because of the sweetener. how to make it less gritty … can anyone help me?
Wholesome Yum M
0Hi Amy, I am sorry your cake turned out gritty. It has to do with the sweetener you used. The recipe calls for an allulose-based sweetener, because it dissolves best, makes moist baked goods, and does not create a gritty texture. Besti Monk Fruit Allulose Blend is the sweetener you need for this recipe – just follow the link to get it and you’ll have a much better texture. Best wishes!
Jayne K
0I baked them in mini bundt pans and it turned out moist, but way too sweet.
Kate
0I baked this and followed every step. I’ve made many keto cakes but this was very dry. It was good but not great. Didn’t have the red velvet taste but we finish it. Thanks.
Jess
0I’m excited to try this recipe but am unable to purchase the crystallized allulose, will the powdered version work? – I’m sorry I misspoke, I was unable to purchase the Monk Fruit Crystallized.
Wholesome Yum M
0Hi Jess, Yes the powdered version will still work. The texture will be slightly different. Use the same amount as written in the recipe.
Leslie B
0Does the net carbs include the icing? Also for the icing recipe it’s for 6 servings, how much would you need for this recipe?
Wholesome Yum M
0Hi Leslie, Yes the nutrition includes the frosting. Change the servings on the frosting to 30 and it will make 3.5 cups.
Christal
0I think by “they” she means the two layers, because mine was definitely not ready at 25 min. They were like jello, so I’ve added another 20 min. Could it be cause I used swerve?
Wholesome Yum M
0Hi Christal, The sweetener should not affect the bake time. Did you make 1 or 2 layers for your cake? If you are making a single layer cake, then the bake time would likely need to increase.
Leslie B
0How many servings for 2, 8 inch pans
Wholesome Yum M
0Hi Leslie, Change the servings in the recipe card to 18 and the recipe should fit your 8″ cake pans.
Jessica
0In the cake recipe it says I need to make 3 1/2 cups of Keto Cream Cheese Frosting. When I tap on the recipe it says that it will make 6 servings, is that enough to for the cake?? So what I’m saying is: is 3 1/2 cups of keto cream cheese frosting equal to 6 servings? Thanks.
Wholesome Yum M
0Hi Jessica, Change the servings in the cream cheese frosting recipe card to 30 and you will get the measurement you need to 3.5 cups. Enjoy!
Jessica
0How much swerve should I substitute in this cake, respectively? Thanks so much!
Wholesome Yum M
0Hi Jessica, You can use the same amount as written in the recipe. I have a handy sweetener conversion calculator to help you determine how much sweetener to use in recipes: Keto Sweetener Conversion Calculator.
Michele
0How do you get 24 servings out of a 9” cake? The most I can slice is 12 and those are very very thin slices.
Wholesome Yum M
0Hi Michelle, It is possible! Clean your knife under warm water between each slice and your cake slices will come out nice and clean.
Ariane
0WOW!! This cake is amazing! I made this for my husband’s birthday!! It is absolutely mouthwatering and I am making it again this weekend. This is literally the best Keto desert I have ever made. Easy to follow directions.
Leah
0Smells so delicious! Made it according to directions, but they sunk in the middle. I added some bake time, but didn’t want to go much longer for fear of burning the bottoms. I’ll just use the indentation as a frosting holder.
Maya | Wholesome Yum
0Hi Leah, You referred to the cake as “they” – did you make cupcakes? A couple of readers that tried to make it into cupcakes reported sinking issues, so the recipe likely needs modifications to work in that form. You can read my responses to their other comments for more info. One of the things I’d recommend is reducing the baking soda and vinegar if making cupcakes. The cake definitely does not sink if it’s baked as a whole cake and not under-baked, so hope you get the chance to try it that way.
Stefano
0Hi Maya if I use two 8 inch round backing pans do I have to adjust ingredients and cooking time?
Wholesome Yum M
0Hi Stefano, You have two options here. You can either keep the amounts the same and divide your cake batter between 3 cake pan layers, or change the recipe serving size to 16 which will accommodate the change in pan size. I hope this helps!
Emma
0Oh my goodness me!! I made this cake for my birthday at the beginning of June and I had to come back here to leave a comment. It was incredible!! Genuinely better than a regular store bought cake and the nicest cake I’ve ever made, keto or otherwise. My family agreed and they’re never usually keen on keto baking! It was really moist and indulgent, and my husband honestly couldn’t tell the difference. He kept asking if it was ‘really keto’. We kept going back for a slice for days afterwards and I didn’t feel like I’d missed out at all on my birthday. Amazing to be able to have proper cake and not feel the horrible sugar rush after eating it! Looking at the recipe today I’m really tempted to make it again already. Thank you for such an amazing recipe! Emma xx
Lada
0Hi Maya
I would like to make smaller cake to fit 6 inch round springform. Could you tell me how much I need to diminish the amount of ingridients?
Thank you in advance
Wholesome Yum M
0Hi Lada, If you change the serving size to 16 it will give you the correct amount to make 2 6″ cake rounds. If you would like to make a single 6″ round, you can change the serving size to 8. I hope this helps!
Francis
0I was wondering if I can leave the vinegar out and add baking powder instead of baking soda. I felt like the baking soda gave it a bit of a metallic taste. The cake turned out great and very moist. I just did not like the metallic taste.
Wholesome Yum M
0Hi Francis, Baking soda and vinegar is the traditional way to make red velvet cake, but I think baking powder would probably work too. I haven’t tested the recipe with baking powder, so please let us know how it turns out if you decide to try it.
Brandi
0I’m curious if this will work for 3 layers? Or will the layers be too thin?
Wholesome Yum M
0Hi Brandi, It would be too thin to make a 3 layer 9″ cake round. You can do this with a 6″ round to make 4 layers. I hope this helps!
Jan Hobson
0Hi Again Maya,
Yesterday I asked a question before I make the Red Velvet Cake. Today I’m reporting on what happened when I made it. Two things:
1) I chose to make cupcakes instead of the loaf pans. It made 18, and probably should have made 19 (mine were overflowing!
2) I had the exact same experience as Jennifer Benson. “They ALL fell – like sunken in.”
I am living overseas, so could not get your Besti Monk Fruit Allulose Blend. In fact, I could not get any sort of Allulose at all. So I used 1 cup of Lakanto granulated sweetener, and 1/2 cup of erythritol.
I had already read Jennifer’s post and your reply, so I was very careful to make sure my ingredients were room temperature, etc. And I baked them right away. Seems like the issue must be with the sweetner.
Though the outcome was a visual disaster, the cupcakes tasted great. Fortunately I was not making these for company. Family enjoyed them, so all was not lost. But I would like your help to improve this recipe. I think it has great potential!
Wholesome Yum M
0Hi Jan, The leavening may be the issue here. It’s not likely the sweetener. Because the chemical reaction is lifting small cupcakes instead of a large layer cake, it may actually be too much leavening used for baking cupcakes. Try reducing the amount of baking soda and vinegar by half, and that should help with the sinking issue. Also, be sure to do the toothpick test to make sure they are fully baked before pulling from the oven. Best wishes!
Jennifer Benson
0Because I was testing the recipe, I reduced it to 8 servings just to make a small batch and baked for 25min as at 15 and 20 minutes they were still VERY jiggly. But they were looking NORMAL at that point and then all of the sudden they FELL at the point when I went to take them out.
Wholesome Yum M
0Hi Jennifer, I don’t believe the food dye would have any effect on the recipe. The baking soda and vinegar combination is traditional in the use of red velvet cake; baking powder may work, but I haven’t tested it that way. There is a possibility that there is too much leavening in the recipe since you are using this chemical reaction to lift several small cupcakes instead of a large layer cake. Cutting the amount of baking soda and vinegar by half may help with baking smaller volumes – like cupcakes. Also, be sure to do the toothpick test to make sure your cupcakes are fully baked before pulling them. If they are underbaked, they can also collapse. I hope these suggestions are helpful to you. I wish you the very best!
Jan H
0Can I make this cake in a loaf pan and not put frosting in the middle? Would this recipe make 1 or 2 loaf pans? How long would you cook them?
Wholesome Yum M
0Hi Jan, I suspect you will probably need 2 loaf pans for the amount of cake batter from the recipe. Bake time will increase, but I don’t know exactly by how much. I would start checking for doneness around the 40-minute mark and then add more time as needed.
Jennifer
0Yes everything that needed to be at room temp was. I am a very experienced baker and this has never happened to me before. I baked it off right away. Could it have been the food dye? Could I use baking powder instead of the baking soda/vinegar (why that combo instead of baking powder)?. I am going to try it again with beet root powder but worried it will change the flavor?
Jennifer
0HELP!!! Ok so I have never had this happen before… i made it into cupcakes and they ALL fell – like sunken in, inversed cupcakes!! Was I supposed to use baking powder instead of baking soda or the food coloring I used (a natural one)….
This was a test recipe for saturday (my son’s bday) and now I am VERY concerned!! HELP!!!
Wholesome Yum M
0Hi Jennifer, I am sorry this recipe didn’t turn out as expected! I have two thoughts. 1. Were your cold ingredients brought to room temperature before using?
The temperature can make a big difference in the final outcome of your baked goods. 2. Did you bake these off right away? The chemical reaction between the baking soda and the vinegar happens quickly, and if you waited to bake them the reaction would end before baking which would change your final outcome.
Jennifer Benson
0I also just used Lakanto (blend of erythritol and monk fruit) since I don’t have the allulose blend.
Jenny Gonzalez
0How many cupcakes does this recipe make and for how long do I leave it in the oven?
Wholesome Yum M
0Hi Jenny, This recipe will make a dozen cupcakes. Bake time will be similar to what’s listed in the recipe card. I would start checking for doneness around the 20-minute mark.
Nancy
0Cake instructions call for almond milk but list of ingredients does not have it. How much almond milk goes in cake?
Maya | Wholesome Yum
0Hi Nancy, Good catch! It’s 1/2 cup almond milk – I updated the recipe card.
Wilhelmina
0Yay! You made my favorite cake into a keto option! It is SO good!
Sophie Heath
0This cake was delicious ! Can’t believe it’s Keto !!