Zutaten für Red Velvet Cake Reduced Calorie Version
- Egg Beaters Egg Substitute
- Vegetable Oil
- All Purpose Flour
- Cocoa Powder
- Splenda Sugar Blend For Baking
- Vanilla Extract
- Red Food Coloring
- Low Fat Buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons red wine vinegar
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Zubereitung von Red Velvet Cake Reduced Calorie Version
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat 2 large eggs and 1 ½ cups granulated sugar on medium-high speed for 2-3 minutes, until light and fluffy.
- Add 1 teaspoon vanilla extract, ½ cup vegetable oil, 2 tablespoons red wine vinegar, 10-15 drops red food coloring (gel recommended for vibrant color), and 1 cup buttermilk. Beat for another 1-2 minutes until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
36g
Fat
10g
Carbs
13g
