Reduced Fat And Cholesterol Red Velvet Cake Recipe

Name: Reduced Fat And Cholesterol Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 1/4 cups whole wheat flour; 1 teaspoon salt; 1/2 cup unsweetened applesauce; 3/4 cup sugar and sucralose blend for baking (such as SPLENDA(R) Sugar Blend); 1 tablespoon sugar and sucralose blend for baking (such as SPLENDA(R) Sugar Blend); 1/2 cup liquid egg substitute; 3 tablespoons unsweetened cocoa powder; 1 fluid ounce red food coloring; 1 cup reduced-fat buttermilk; 1 1/4 teaspoons vanilla extract; 1 tablespoon white vinegar; 1 teaspoon baking soda; 3/4 cup fat-free vanilla yogurt; 3/4 cup fat-free cottage cheese; 2 (8 ounce) packages fat-free cream cheese at room temperature, cubed; 1 cup confectioners' sugar; 1 teaspoon vanilla extract; 1 teaspoon skim milk, or as needed (optional)

Servings: persons

Cooking spray
2 1/4 cups whole wheat flour
1 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup sugar and sucralose blend for baking (such as SPLENDA(R) Sugar Blend)
1 tablespoon sugar and sucralose blend for baking (such as SPLENDA(R) Sugar Blend)
1/2 cup liquid egg substitute
3 tablespoons unsweetened cocoa powder
1 fluid ounce red food coloring
1 cup reduced-fat buttermilk
1 1/4 teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
3/4 cup fat-free vanilla yogurt
3/4 cup fat-free cottage cheese
2 (8 ounce) packages fat-free cream cheese at room temperature, cubed
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon skim milk, or as needed (optional)

1
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.
2
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.
3
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.
4
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.

1469

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cooking spray, 2 1/4 cups whole wheat flour, 1 teaspoon salt, 1/2 cup unsweetened applesauce, and more.

Yes, Reduced Fat And Cholesterol Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Reduced Fat And Cholesterol Red Velvet Cake

How did you like this recipe?

Frequently Asked Questions