Red Velvet Cake, with Cream Cheese Frosting

 

By Kay MacInnis

 

Here is a healthy version of Red Velvet Cake—just in time for Valentine’s Day.

This is one of those recipes you use for a special occasion. It has been modified using less fat than the original version, by substituting unsweetened applesauce in place of some of the oil.

You can also use the Greek yogurt cream cheese in place of regular cream cheese in the frosting. The version below has the light cream cheese option.

It is so nice to have options, to be able to enjoy our favorite recipes, yet make small substitutions that result in a healthier version. If you are planning to splurge with your Valentine for dinner, try this healthier alternative. Your heart will like it!

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Red Velvet Cake ingredients:

2 ½ cups cake flour

2 tbsp unsweetened cocoa powder

1 tsp baking powder

½ tsp salt

¼ cup unsweetened applesauce

¼ cup olive oil

1 ½ cups sugar

1 egg

2 egg whites

1 tsp vanilla extract

1 cup fat-free buttermilk

2 tbsp red food coloring

1 tsp white vinegar

1 tsp baking soda

 

Preparation:

1. Preheat oven to 350°F, spray two 9-inch round cake pans with nonstick vegetable cooking spray and line the bottoms with parchment paper.
2. In medium bowl, combine flour, baking powder, salt and cocoa powder.
3. Separately in large bowl, beat together sugar, applesauce, and olive oil. Add egg, egg whites and vanilla one at a time, beating well after adding each one.
4. In a small bowl, combine buttermilk and food color.
5. Add half the flour mixtures, stirring well, then add buttermilk mixture, add the rest of the flour mixture, mixing until well combined.
6. Combine baking soda and vinegar in small bowl, allow to fizz, and then fold into batter.
7. Divide evenly between cake pans and smooth the tops.
8. Bake 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool 10 minutes in pans, then turn out onto wire rack and allow to cool completely.
10. Wrap layers separately in plastic and freeze at least 60 minutes before icing with low-fat cream cheese frosting.

 

Cream Cheese Frosting ingredients:

12 oz light cream cheese

¾ cup confectioner’s sugar

1 ½ tsp vanilla extract

½-1 oz chocolate, grated for garnish
Preparation:

1. Beat cream cheese, confectioner’s sugar and vanilla in large bowl with an electric mixer on medium speed until smooth.
2. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to edges.
3. Set the second layer on top, top-side down. Spread the remaining frosting on the top only.  Sprinkle with grated chocolate.

 

Nutrition Information: 269 Calories; 11.37 gm Fat; 35.34 mg Chol; 7.6 gm Protein, 36.25 gm Carbohydrate; .9 gm Fiber and 146.51 mg Sodium

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chefs at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes. The next class is Tuesday, March 3.

 

 

 

 

 

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