photo credit: www.theyucadiaries.blogspot.comHow good does this cake look? Foodie-blogger Roxanne Buil adapted a sugar-free, gluten-free red velvet chocolate cake recipe from Healthy Indulgences to exclude the red food coloring, but the result is just as yummy & even healthier.
She used ZSweet® in place of sugar & graciously allowed us to share the fruits of her labors here with you.
Ingredients:
1/2 cup butter, softened
9 large eggs
1 cup ZSweet
1/4 teaspoon stevia extract ( I use the Now brand)
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 cup yogurt
3/4 cup sifted coconut flour
3/4 teaspoon aluminum-free baking powder
2 tablespoons cocoa powder
Preheat oven to 350 degrees Fahrenheit. Set out butter and eggs to bring to room temperature. Butter a cake pan and coat with cocoa powder removing the excess powder. Separate the egg yolks from the whites and beat the whites until they form stiff peaks. In a separate bowl, beat the yolks with vanilla extract. Mix the dry ingredients in a separate bowl. In another bowl , cream butter until it turns to a pale yellow color. Add the ZSweet in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Make sure to incorporate well. Add the egg yolks to the butter and cream and beat. Once the yolks are added, add dry and wet ingredients until the mixture is combined well leaving the egg whites until the very end. Fold in the egg whites gently and once the mixture is combined, pour the batter into the cake pan. Bake for 40-45 minutes, and test with a toothpick. Remove and invert very gently onto a cooling rack. Once cool, use a cake leveler to cut the loaf evenly in half. Frost with cream cheese frosting.
2-8 oz packages cream cheese
1/2 cup ZSweet, powdered (using a coffee grinder combine ZSweet with a little arrowroot)
1 tbsp arrowroot powder
1/4 teaspoon stevia extract
1 stick butter
Pinch of salt
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