Sugar-Free Classic Red Velvet Cake
Dive into indulgence without the guilt with this Sugar-Free Classic Red Velvet Cake, a healthier spin on the beloved dessert! This recipe swaps traditional sugar for a granulated sugar substitute, delivering all the rich flavor and velvety texture you crave without the added sweetness overload. Featuring a moist, cocoa-infused crumb and a vibrant red hue, this cake is layered with a luscious cream cheese frosting that's lightened up with whipped heavy cream. Perfectly balanced with a hint of tangy buttermilk and vinegar, every bite is a testament to classic red velvet decadence in its sugar-free glory. Ready in under an hour, this 12-serving masterpiece is ideal for birthdays, celebrations, or guilt-free indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1.5 cups Granulated sugar substitute (such as erythritol)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 tablespoon Red food coloring
- 1 teaspoon White vinegar
- 8 ounces Cream cheese, softened
- 0.5 cup Unsweetened heavy cream
- 0.75 cup Granulated sugar substitute for frosting
- 1 teaspoon Vanilla extract for frosting
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with a mixer on medium speed until creamy. Gradually add the granulated sugar substitute and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
Add the red food coloring and vinegar and gently fold into the batter until the color is evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, in a large bowl, beat the softened cream cheese until fluffy. Gradually add the sugar substitute and vanilla extract, beating until well combined.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Once the cakes are completely cool, spread frosting between the layers and over the top and sides of the cake.
Slice and serve your sugar-free classic red velvet cake. Store leftovers in the fridge.
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 145.2 g | 726% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 621.0 g | 226% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 26.0 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 723 mg | 56% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1266 mg | 27% | |
*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.
