Red Velvet Cake – something that my wife always glorifies when we talk about her visit to New York City. She keeps describing it as something alienish! And believe me, for her, “alienish” means the highest level of perfection. So, we decided to pay a tribute to all our dear Americans, and make the ultimate ketonisation of Red Velvet Cake!
I’ve received many messages filled with misunderstanding after publishing my article named Dear Americans -What in the world… I might have criticised the modern American eating habits but I did not say that this country has no tradition, wonderful healthy foods and some breathtaking recipes. If you go back in time, sometimes around 1800, you’ll be surprised how many great recipes have been created in the land of the free. One of those extremely interesting recipes is the famous Red Velvet Cake.
The original Velvet Cake saw the day of the light in the 1800s, during a time when Americans were improving and developing their own cake recipes. This part is almost Keto-friendly! First Red Velvet cake was made using almond flour and raw cocoa to break down the protein in flour. The result of this was a finer textured cake. Controversy over the colour of the cake is still discussed: some assume it’s generated by a chemical reaction between the cacao and vinegar, while others blame the brown sugar, formerly identified as red sugar. There is a legend which says that beet juice was used for colouring. The first contemporary Red Velvet Cake was served at the Waldorf Astoria hotel, arriving later at Eaton’s department emporium in Toronto.
Food colouring industry success
Meanwhile, in Austin, Texas, food-dye seller John A. Adams was becoming wealthy. He and his wife Betty enjoyed the Red Velvet Cake at the Waldorf in NYC. In 1938, the government passed the Food, Drug, and Cosmetic Act, implementing ordinances on food colouring. Adams concluded that Red Velvet Cake could be the secret to his ultimate success. In the 1940s, he published a Mahogany cake recipe that used red food colouring. The recipe was issued on labels and sold with vanilla, red dye, and artificial butter flavouring – a common additive throughout World War II when butter was allotted.
But Red Velvet Cake wasn’t yet successful
James Beard alleged the cake as ‘bland and uninteresting. So, Red Velvet Cake strived for publicity in modern cookbooks in the 1980s and early 1990s. However, after emerging in the 1989 movie Steel Magnolias, Red Velvet Cake became a headliner. In 2000, Cake Man Raven in Brooklyn started selling Red Velvet Cake to celebrities. In New York City, Magnolia Bakery’s Red Velvet Cake became the top-selling cake. In 2011, America’s passion for Red Velvet Cake was at its top. Today you can buy all sorts of products with the Red Velvet Cake inspiration. From Coffee, Ice-tea, savoury foods to cosmetics and supplements.
Keto Red Velvet Cake
Even though it might sound like “Mission impossible”, I believe that with the richness of natural and organic ingredients we can make it 100% Keto. As always, I will promote only the most healthy ingredients that will act both as nourishment and taste enhancers. This alternation will remain on the traces of original cake – but with Keto ingredients. We will use a dash of natural food colouring (this is optional), at the same time, no sugar, no starch or wheat flour.
Naturally, we will use only the top Keto ingredients! For example, organic raw cacao powder (The processed cacao is too dark and I don’t recommend using it here) and some good old apple cider vinegar. The Ingredients will, of course, have a touch of Mediterranean soul, because I believe that the people of the Mediterranean area gave a huge note to the American culture and cuisine. Especially my neighbours Italians. On the other hand, about 1.3 million Americans are of Greek origin! So, let’s make the cake!
Keto Red Velvet Cake
- 6 large eggs Free-ranged
- 2/3 cup (150g) butter Grass-fed, softened
- 2/3 cup (150g) sour cream Organic
- 3 tbsp stevia powder Or according to your sweetener power
- 3 tbsp almond flour Blanched, finely ground
- 2 tbsp coconut flour Organic
- 1 tbsp psyllium powder Organic
- 4 tbsp raw cacao powder Organic
- 1 tbsp apple cider vinegar Organic
- 1 tsp baking soda aluminium free
- 1 tsp ground vanilla bean organic, finely ground
- 1 tbsp natural red food colouring alcohol-free
- 1 tbs cinnamon powder organic
- 2 cups (500 g) Mascarpone Carrageenan free
- 6 tbsp lemon juice Organic
- 1 tsp ground vanilla bean Organic
- 1/2 cup sparkling mineral water
- 1 tbsp stevia liquid or powder (optional)
- Preheat the oven to 180º C (356F)
- Beat the softened butter with stevia and vanilla powder. Add sour cream and keep mixing.
- Start adding eggs, one by one and keep mixing. make sure the mixture is smooth.
- Combine almond and coconut flour with baking soda and psyllium. This will be your dry ingredients mixture.
- Combine cacao with cinnamon, apple cider vinegar, and red food colouring and mix well until you get a smooth mixture.
- Start adding the dry ingredients mixture, spoon by spoon to the batter. Keep mixing.
- Add cacao mixture in the end and mix for another 3 minutes.
- grease the 25 cm (8-inch) cake mould with some butter and sprinkle with raw cacao powder. Pour in the batter and bake it in the oven for 20 minutes.
- In the meantime, prepare the cream by mixing mascarpone, vanilla, lemon juice and mineral water. Keep mixing until the cream becomes fluffy and not too firm.
- When the cake is baked, let it cool down a bit, remove it from your cake mould and cut it in half.
- Use one part of the cream to fill the cake and cover the top of the cake with the rest of the cream. Leave the sides uncovered. You can decorate the cake with raw cacao, or cut a thin layer out of your cake, crumble it and use as cake decoration.
- Serve well chilled!