This incredibly delicious Spooky Purple Velvet Cake is super fun to make and the batter works beautifully for cupcakes if you don’t have the time to make a layer cake. Perfect for Halloween as well as birthdays!
Grain-Free, Gluten-Free, Dairy-Free Option
Happy Sunday, Friends!💜💜💜
We had such a blast creating this grain-free purple velvet cake! This time, we decided to throw caution to the wind and not worry about even layers and perfect frosting-–and what we ended up with is an incredibly moist, delicious, whimsical homestyle cake–with a lot of frosting!!
And these deep purple layers are so velvety with just the right amount of chocolate and they’re complimented beautifully by the dreamy + spooky buttercream frosting, I dare you to just take one bite!🎃👻🎃👻
Tips For Today:
-You can use strained blackberry or blueberry purée in the frosting in place of the milk for purple color–subbing 1 tablespoon will give you more of a pastel purple. This can be done in the cake as well, replacing 1/2 cup of the “milk” with your purée. Keep in mind that traditional food coloring does impart a brighter color, but the natural option is also really beautiful.
-You can also use Watkins Natural Food Coloring and combine the red and blue to create your own purple color. Additionally, you can use the natural food coloring to dye your sugar for orange and purple sugar sprinkles-they make for great grain-free cake decor. And there are many gluten free sprinkle options if you are not sensitive to cornstarch, like these.
-If you’re using gel color instead of liquid food coloring, you will need less as it is more concentrated. You can play around with the color until you feel it is right.
-We use these thin layer pans for our three layer version of this cake. They will need to be filled only minimally since the cake rises well. Alternatively, you can make a two layer cake or 12 cupcakes with this recipe, filling each liner a little over half full. Or use an 8×8 square baking dish for a square sheet cake.
-We love Arteco icing tips– this star tip works well to pipe large embelishments on cakes or cupcakes.
-To create alternating colors of icing in between the cake layers, just pipe rings of frosting in a spiral in the colors of your choosing on top of each layer. For example, start with a small purple circle in the middle, followed by a ring of orange, then white, etc, until you reach the edge of the cake.
Happy Baking + Enjoy The Recipe!😊
- 2 1/2 cups almond flour (Bob’s Red Mill)
- 3/4 cup tapioca starch
- 3/4 cup sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder (Hain brand is grain-free).
- 3/4 teaspoon baking soda
- 1 egg
- 1/4 cup olive oil
- 3/4 cup milk (or almond milk for dairy-free)
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons purple food coloring (see Tips section in post above for natural color option)
- 4 1/2 cups powdered sugar (Wholesome! brand is grain-free).
- 3/4 cup butter (Earth Balance Spread for dairy-free)
- 3 tablespoons milk or almond milk
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- food coloring (options in tips in post above)
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, tapioca starch, sugar, cocoa powder, baking soda + baking powder.
- Add your egg, oil, milk, vanilla, apple cider vinegar + food coloring. Stir until you have a smooth batter.
- Pour batter into two well greased 8 inch cake pans-batter rises quite a bit. (See tips in post above for square cake, cupcake + 3 layer options.
- Bake at 350 degrees for 20-25 minutes. At 15 minutes in, cover pans with foil-this will steam the cake and it will be moist, springy and a touch soft to the touch when done.
- Let your layers cool in the pan for 30 minutes, then run a knife around the edges. Carefully flip layers onto a cooling rack and let them continue to cool.
- While your layers are cooling, blend your frosting together. Sift the powdered sugar into a large bowl and whisk in salt. Add softened butter, milk, vanilla and blend with hand mixer until smooth. (Add more powdered sugar for a stiffer frosting or a touch more milk to thin it out, depending on your preference).
- Spread frosting on your first layer then place your second overtop and frost the rest of the cake and decorate as desired. Sprinkle + icing tip options in the Tips section in post above. Serve and enjoy! Store in a cake saver or cover with foil. This cake stays pretty moist for a few days with just saran wrap.
Keywords: grainfree, glutenfree, cake, layercake, halloween, birthday, recipe, purple