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Southern Diabetic-Friendly Red Velvet Cake



  • Serves 12
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

diabetic friendly red velvet cake southern

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
  2. 2.In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. 3.In a large bowl, beat the butter and sugar substitute together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. 4.Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the red food coloring and white vinegar.
  5. 5.Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. 6.Let the cakes cool in the pans for 5 minutes, then turn them out onto wire racks to cool completely.
  7. 7.To make the frosting, beat the cream cheese and butter together until smooth. Add the sugar substitute and vanilla extract and beat until well combined.
  8. 8.Place one cake layer on a serving plate and spread with a layer of frosting. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  9. 9.Chill the cake in the refrigerator for at least 30 minutes before serving.

lightbulb_outline Tips

  • chevron_rightIf you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • chevron_rightFor a festive touch, sprinkle some chopped pecans or red sprinkles on top of the frosting.