No Added Sugar Red Velvet Cake

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Delicious Red Velvet Cake

No added Sugar Red Velvet Cake 6g carb per slice

Contains 12 servings, 6g carb per slice.

Equipment needed

electric whisk, 2 good sized mixing bowls (minimum) 2 x 9 1/2″ round cake tins, grease proof paper.

Ingredients

Sponge:
225 g ground almond
6 eggs, separated
100g Natvia natural sweetener or xylitol (powdered)
100g butter
1 tbsp. Cocoa powder
2 tsps. baking powder
1 tsp. salt
1 tsp. vanilla extract
Pinch of cream of tartar
2 tsp. red food colouring

Frosting:
About 360 g full fat soft cheese ( 2 tubs)
120g butter
50 g Natvia natural Sweetener or Xylitol (powdered)
1 tsp. vanilla extract

 

Method

Step One

Grease and line 2 9 1\2″ or 24cm cake tins, pre heat your oven to 180C/360F (mines best around 170C) Its good to know what heat your oven bakes sponges best to avoid a burnt top.

Step Two

sift cocoa powder and baking powder into your ground almonds and add the salt.

Step Three

separate your 6 eggs, put your egg whites in a large bowl. Whip your egg whites until they are light and fluffy with an electric whisk. In a separate bowl beat your egg yolks with butter and pinch of cream of tartar until yellow and fluffy. Add your sweetener, food colouring and vanilla extract and give it a good mix together.

Step Four

You want to try and add your egg whites a dollop at a time to your egg yolk mixture as you want to retain as much air as you can. keep repeating this until all of your egg white mixture is in with your eggs yolks and butter. repeat this method now this time adding in your dry mix of ground almonds and cocoa.

Step Five

split mixture between your two cake tins and place in oven for about 20 minutes, check with a skewer to see if the cake is properly baked. wait around five minutes turn both out on to your wire racks to cool down.

 

Frosting

Briefly beat together cheese with butter. Add sweetener and vanilla extract and give another good mix together.

Assembly

Use about 1/4 of the frosting to sandwich the cake together and then use the rest to frost the cake with.

Enjoy and send us your pics and comments, you won’t even notice its sugar free.

Best kept in the fridge, will easily last for 4-5 days no problem.