The creation of a delicious vegetable soup utilizing only natural, healthy components was our aim. Enjoy!
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 16 |
| Yield: | 1 9-inch layer cake |
Ingredients
- Cooking spray
- 2 ¼ cups whole wheat flour
- 1 teaspoon salt
- ½ cup unsweetened applesauce
- ¾ cup sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend)
- 1 tablespoon sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend)
- ½ cup liquid egg substitute
- 3 tablespoons unsweetened cocoa powder
- 1 fluid ounce red food coloring
- 1 cup reduced-fat buttermilk
- 1 ¼ teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- ¾ cup fat-free vanilla yogurt
- ¾ 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)
Instructions
- 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.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 458 mg |
| Sugars | 22 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
The cake did not rise and the frosting was runny
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 sweet, dense red velvet muffin. The cake was extremely heavy and short. The icing was delicious but did not taste like normal icing and was difficult to spread because it was so thin. It was much more similar to overly sweet yogurt. I also found that the artificial sweetener was funny tasting and needed to add some sugar to keep the cake from tasting awful. The original recipe called for 1 1/2 cup sugar so I added about 3/4 cup sugar to this recipe. I would NOT recommend this recipe if you are trying to make something that resembles a traditional red velvet cake, or trying to make a cake for other people. However, if you’re just trying to be healthy and eat it within your own home, go for it!
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 a runnier frosting. Also if you do not have butter milk on hand, you can make your own! Mix 2 tablespoons white vinegar with fat free or reduced fat milk, stire and let stand for 5 minutes. This is usually what I do, since I have no need for a large bottle of buttermilk after I make this cake. You can also use egg whites instead of the egg beaters…instead of egg beaters use 4 egg whites. You may also need to add additional powdered sugar to stiffen the frosting. Remember that the nutritional information will change if you alter the recipe.
Fantastic!! So yummy! Thanks for a guilt-free go-to recipe for all occasions!
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 artificial sweetners, whenever I bake I use natural cane sugar, 1% cottage cheese, 1 cup buttermilk because all the ones with no fat are really bad for you. But; nicely done cake, without cheese or milk it could be vegan.