Spicy Red Velvet Cakes with Coconut Butter Filling

Luxurious Spicy Red Velvet Cakes filled with silky coconut butter frosting, truly like no other you have ever tasted. If you don't like spicy, no problem, simply leave out the cayenne pepper. Either way, these are Worth Every Chew !

20 minutes

18 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	932
Fat:	87 g
Carbohydrates:	39 g
Protein:	11 g
Calculated per serving.

by Worth_Every_Chew

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Serves: 6

Ingredients

0.75 cup 0.75 cup 0.75 cup Beetroot, oven roasted and mashed to yield 3/4 cup
2 tsp 2 tsp 2 tsp Cayenne Pepper, OPTIONAL
0.5 cup 0.5 cup 0.5 cup Coconut Flour
1 cup 1 cup 1 cup Blanched Almond Flour
2 tsp 2 tsp 2 tsp Baking Powder
1 tsp 1 tsp 1 tsp Baking Soda
0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
0.5 cup 0.5 cup 0.5 cup Cacao Powder, Raw
0.75 cup 0.75 cup 0.75 cup Coconut Oil, Organic
2 whole 2 whole 2 whole Eggs, Pastured
0.25 cup 0.25 cup 0.25 cup Coconut Milk, for filling
0.333 cup 0.333 cup 0.333 cup Dark Chocolate Chips, I use Enjoy Life minis. You can use Cacao Nibs if you like
1.5 cup 1.5 cup 1.5 cup Coconut Butter, Organic, for filling
1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw, for filling
0.25 cup 0.25 cup 0.25 cup Coconut, shredded, for filling

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375*F/190*C/Gas Mark 5
Coat Whoopee/Cookie Pie pan with coconut oil
In one bowl combine coconut flour, almond flour, baking powder, baking soda, sea salt, cacao powder and chocolate chips
In another bowl combine mashed beets, coconut oil, eggs and coconut milk
Now mix wet and dry ingredients together and mix well
Fill each cookie tin with batter and bake for 15-18 minutes
Remove from oven and allow to completely cool before spreading frosting on one cookie and placing a second cookie on top

Notes

To make Coconut Butter Filling: Melt Coconut Butter slightly, add honey, 1/4 cup coconut milk and shredded coconut and mix well. Allow filling to stiffen slightly before filling red velvet cakes.