When I think of Valentine's Day, I think of red velvet cake. I think that's because it's so perfectly bright and red and just looks like it's full of love. And this one right here? It's made with love too.
As far as cooking goes, baking has always been one of my favorite things to do. Even though it can be one of the most difficult, especially when it comes to adjusting and altering recipes to be better-for-you. Let's face it, baking is a science and requires it's fair share of accuracy. There's very little wiggle room for error, which makes me a nervous mess. Trial and error are the name of the game.
Since this cake is from scratch (no boxes or packages here today), I was able to get away with a bit more than I normally could. So, I got my hands on this new Sugar Replacement 'Confectioners Sugar' that I was more than excited to try out and use here in the cream cheese frosting. I was pretty happy with the end result. It's a little sweeter than traditional powdered sugar, but there isn't any funky aftertaste.
For the actual cake, I was able to swap applesauce for some of the oil - which is one of my oldest and most favorite tricks with lightening up baked goods. I used less sugar. Some sweetener, and a few egg whites instead of the full egg. It's these little changes that make the biggest difference in the end.
This cake turned out beautifully. It's not only good for a 'skinny' red velvet cake... It's good for a red velvet cake. Period.
If cupcakes are more your thing, it's easy to turn this recipe into them! Just bake at the same temperature for about 18-20 minutes, or until they pass the toothpick test!
Skinny Red Velvet Cake with Cream Cheese Frosting
Servings: 16 • Size: 1 Slice • Calories: 287 • Fat: 15 g • Saturated Fat: 7 g • Carb: 63 g • Fiber: 1 g • Protein: 4 g • Sugar: 19 g • Sodium: 254 mg
1 1/2 C. All-Purpose Flour
1 C. Whole Wheat White Flour
3/4 C. Sugar
1/4 C. Sweetener Baking Blend
2 Tsp. Cocoa Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 1/3 C. Light Buttermilk, Room Temperature
1/2 C. Unsweetened Applesauce
1/4 C. Vegetable Oil
1 Whole Large Egg
2 Egg Whites
1 1/2 Tbsp. Red Food Coloring
1 Tsp. Vinegar
1 Tsp. Vanilla Extract
8 Oz. Neufchatel Cream Cheese, Room Temperature
1/2 C. Butter, Room Temperature
2 C. Sugar Replacement Confectioners Sugar
1 C. Powdered Sugar
1 Tsp. Vanilla Extract
Preheat the oven to 350 degrees F. and lightly coat the inside of two round 8x8 or 9x9 cake pans with non-stick baking spray and set aside.
In a medium bowl, sift together the 1 1/2 C. All-Purpose Flour, 1 C. Whole Wheat White Flour, 3/4 C. Sugar, 1/4 C. Sweetener Baking Blend, 2 Tsp. Cocoa Powder, 1 Tsp. Baking Soda, and 1/2 Tsp. Salt; set aside.
In a large bowl or the base of a stand mixer, mix together the 1 1/3 C. Light Buttermilk, 1/2 C. Unsweetened Applesauce, and 1/4 C. Vegetable Oil.
Add the egg and 2 egg whites one at a time until well combined.
Beat in the 1 1/2 Tbsp. Red Food Coloring, 1 Tsp. Vinegar, and 1 Tsp. Vanilla Extract.
Mix in the dry ingredients into the wet until just combined.
Divide the batter evenly among the prepared cake pans and place in the oven to bake for about 30 minutes or until an inserted toothpick comes out clean.
Allow the cakes to cool completely.
While the cake is cooling, beat the 8 Oz. Neufchatel Cream Cheese and 1/2 C. Butter on a medium speed until fluffy.
Add the 2 C. Sugar Replacement Confectioners Sugar and 1 C. Powdered Sugar one cup at a time until well combined.
Finally, add in the 1 Tsp. Vanilla Extract and beat until smooth.
Once the cakes have cooled completely, layer the cake on a serving dish and frost as desired with the prepared frosting.
NOTE: I like to use a serrated blade knife to even out the cakes prior to frosting.
Serve and enjoy!
Store leftovers in an airtight container in the fridge for 3-5 days.
Nutritional Claims: Low Potassium, Kidney Friendly, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher