Reduced Fat and Cholesterol Red Velvet Cake
Ingredients3 h servings 202 cals
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl.
- Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles.
- Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting.
- For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.
Per Serving: 202 calories; 1.3 g fat; 36.3 g carbohydrates; 10 g protein; 4 mg cholesterol; 458 mg sodium. Full nutrition
ReviewsRead all reviews 5
The original recipe was submitted using reduced fat cream cheese, cottage cheese and yogurt. I do not reccomend using fat-free as the texture of these will alter the final product and make for ...
This "cake" does not taste bad, but neither does it taste like cake either. It was an experiment to me, and every single person I served it too agreed that it much more closely resembled a swee...
Not bad, but I got to say, using fat free isn't nessairly the best for you. Low fat foods and fat free have lots of added chemicals to them,preservatives, and don't tell me wrong a TON of artifi...
Fantastic!! So yummy! Thanks for a guilt-free go-to recipe for all occasions!