Description
A delicious and healthy twist on the classic red velvet cheesecake, perfect for those following a paleo diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp vinegar
- 1/4 tsp sea salt
- 2 cups cashew cream (soaked cashews blended with water)
- 1/4 cup honey or maple syrup (for sweetening the cream)
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix almond flour, cocoa powder, sea salt, and baking soda.
- In another bowl, whisk together melted coconut oil, maple syrup, eggs, vanilla extract, and vinegar.
- Combine wet and dry ingredients until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes.
- While the cake cools, prepare the cashew cream by blending soaked cashews with water until creamy, then mix in honey and lemon juice.
- Once the cake is cool, top with the cashew cream.
- Chill in the refrigerator for at least an hour before serving.
Notes
- For a richer flavor, add more cocoa powder to the batter.
- Make sure to soak cashews for at least 4 hours for the cream to turn out smooth.
- This cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg