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

Serves: 6

Serves: 6decrease servingsincrease servings



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


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.

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