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Southern Style Diabetic Friendly Red Velvet Cake



  • Serves 8
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: medium
  • 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 your oven to 350°F. Grease two 8-inch round cake pans and line them with parchment paper.
  2. 2.In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and cocoa powder.
  3. 3.In a large bowl, beat the eggs, almond milk, apple cider vinegar, vanilla extract, sugar substitute, and red food coloring together until smooth.
  4. 4.Add the dry ingredients to the wet ingredients and mix until just combined.
  5. 5.Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. 6.Let the cakes cool completely in the pans before removing them.
  7. 7.In a large bowl, beat the butter and cream cheese together until smooth.
  8. 8.Add the sugar substitute and beat until light and fluffy.
  9. 9.Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  10. 10.Refrigerate the cake for at least 1 hour before serving.

lightbulb_outline Tips

  • chevron_rightMake sure your butter and cream cheese are at room temperature before making the frosting. This will help ensure a smooth, creamy texture.
  • chevron_rightIf you don't have red food coloring, you can use beet juice or pomegranate juice instead for a natural red color.