Here’s a last-minute delicious gift idea – Valentine’s Day Red Velvet Cake!
Make your loved one a sweet dessert without all of the calories. This recipe from Chef Chris Malon that will make your sweetheart love you more because they can indulge on some sweetness without packing on the pounds.
- •1¼ cups cake flour
- •¾ cup soy flour
- •½ cup soy protein
- •1 teaspoon salt
- •1½ cups Splenda
- •1½ cups canola oil
- •½ cup egg substitute
- •3 one ounce bottles of red food coloring
- •1 teaspoon pure vanilla extract
- •1 cup low-fat buttermilk
- •1 ½ teaspoons baking soda
- •2 teaspoons white vinegar
Preheat oven to 350 degrees. Spray two 9″ cake pans with non-stick baking spray; line with parchment paper and spray bottom of pans once again. Set aside. Whisk together the flours, soy protein and salt in a medium bowl; set aside.
Mix Splenda and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add egg substitute and mix well. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.
Cream Cheese Icing
- • ½ cup soy spread, room temperature
- • 1 (8- ounce) nonfat cream cheese, room temperature
- • 1 cup Splenda
- • 1 teaspoon pure vanilla extract
Place soy spread in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy for about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add Splenda and vanilla, and beat until combined, about 2 minutes.