Red Velvet Cake Reduced Calorie Version
Indulge guilt-free with this Red Velvet Cake Reduced Calorie Version—a lighter twist on the classic decadence you love. Made with whole wheat pastry flour and sweetened with granulated erythritol, this cake offers indulgence without the extra carbs and calories. The addition of unsweetened applesauce keeps it moist and fluffy, while a homemade buttermilk substitute and a hint of cocoa powder deliver that signature red velvet tang. Topped with a luscious low-fat cream cheese frosting sweetened with powdered erythritol, this dessert is perfect for those seeking a lower-calorie treat that doesn’t skimp on flavor. Quick to prepare and suitable for up to 10 servings, it’s an ideal healthier dessert option for birthdays, holidays, or anytime you crave something sweet!
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Recipe Information
Ingredients
- 1.75 cups Whole wheat pastry flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk (or any low-calorie milk alternative)
- 1 teaspoon Distilled white vinegar
- 0.75 cup Granulated erythritol (or any sugar substitute)
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Red food coloring
- 8 ounces Low-fat cream cheese
- 0.5 cup Powdered erythritol
- 1 teaspoon Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper. Lightly grease the sides of the pans to prevent sticking.
In a medium-sized mixing bowl, whisk together the whole wheat pastry flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a small bowl, combine the almond milk and distilled white vinegar. Allow it to sit for about 5 minutes to create a buttermilk substitute.
In a large mixing bowl, whisk together granulated erythritol, eggs, unsweetened applesauce, and vanilla extract until well blended.
Add the milk-vinegar mixture (buttermilk substitute) and red food coloring to the wet ingredients. Stir until the mixture is smooth and uniformly red.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the low-fat cream cheese in a medium bowl until smooth. Add the powdered erythritol and vanilla extract, and beat until creamy and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake evenly.
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 499.0 g | 181% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 21.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 918 mg | 71% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1813 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
