My lightened up version of red velvet cake is homemade, baked in heart-shaped tins, and topped with a lovely, light cream cheese frosting. This is the perfect Valentine's Day cake!
Ingredients
1cupwhite flour
1cupwheat flour
1tspbaking soda
1tspbaking powder
1tspsalt
2tbspunsweetened cocoa powder
1cupsugar(or sweetener of your choice)
1/2cupunsweetened applesauce
3egg whites
1cuplight buttermilk
2tspvanilla
1tspwhite distilled vinegar
1/2cupprepared plain coffee
red gel food coloring, 5-10 drops (varies with brand)
*Optional
mini chocolate chips
For Cream Cheese Icing:
1cuppowdered sugar
1tspvanilla extract
18 ouncepackage of reduced-fat cream cheese,softened
Instructions
Preheat oven to 350ºF.
Spray cake pans with non-stick cooking spray and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Use a whisk to mix dry ingredients and set aside.
In a large bowl or stand up mixing bowl, combine applesauce and sweetener.
Mix in the egg whites, light buttermilk, vanilla, and red gel food coloring to the applesauce and sweetener.
Next, add the coffee and vinegar to the wet ingredients and stir to combine.
Beat together the wet ingredients and the dry ingredients and make sure to beat on medium speed for 1-2 minutes until all ingredients are mixed well.
Pour batter evenly into cake pans.
Bake for 30-40 minutes or until a toothpick comes out clean. Do not over bake.
For frosting: Beat all ingredients together until creamy and fluffy in a stand up mixer or using a hand mixer.
Allow cakes to cool. Using dental floss or a sharp knife, slice cakes in half.
Spoon about 2 Tbsp of cream cheese icing on the bottom half and spread evenly.
Place top half back on and then cover tops with icing.
Sprinkle cakes with (optional) mini chocolate chips.
Notes
*Optional ingredients are not included nutrition calculations.WWP+: 5