Red Velvet Cake
Source of Recipe
LowCarbRecipeBox
List of Ingredients
1 cup oat flour
1/2 cup high gluten flour
1 cup almond flour
1/3 cup Dutch processed cocoa
1 tablespoon baking powder
1 cup Splenda
1/2 cup Diabetisweet
1/2 teaspoon salt
Eight large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup cold water
1 Tablespoon white vinegar
1/2 cup soured cream
Four large egg yolks
1/3 cup oil
2-1/2 tablespoons red food color
2 teaspoons vanilla extract
1 teaspoon liquid sweetener
Recipe
Grease and flour (use gluten flour or oat flour) two 8 or 9-inch round
cake pans.
Preheat oven to 325-degrees.
In large mixing bowl, sift together oat flour, gluten flour, almond
flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt.
Set aside.
In another large bowl, whip egg whites until soft peaks form.
Pause and sprinkle cream of tartar over egg whites, then continue
beating until stiff peaks form.
In a small bowl, mix cold water with egg yolks and whisk well.
Add oil, vanilla extract and liquid sweetener.
Mix cream with vinegar in a small cup to get a mock-sour effect.
Then add red food color and stir well.
Mix into egg yolk mixture and incorporate fully.
Add egg yolk mixture to flour mixture and beat until smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again
until well blended (but no more than a minute.)
Then carefully add batter to remainder of whipped egg whites and mix
gently using a rubber/plastic spatula, being careful not to break down
whites, until batter is fully incorporated.
Pour into cake pans evenly and bake at 325-degrees for 20-30 minutes
turning half-way through.
Keep an eye on them and don't over bake.
Baking time can vary a bit depending on oven, elevation, etc.
Cake is done when lightly golden brown on top and puffed and cracked at
edges.
Remove from oven and cool for ten minutes before removing from pan to
cool on cake racks.
When fully cool, assemble and frost with your favorite low-carb frosting
or use the following:
White Frosting
Ingredients:
4 ounce package of cream cheese - at room temperature
1/2 cup unsalted butter, softened
1/2 teaspoon white vanilla (to keep frosting pure white)
1/2 cup Splenda
1/2 cup heavy whipping cream
Whip all ingredients together until smooth.
Frost cake as usual.
Total carbs in entire cake: 110.
Cut into 20 pieces for 5.5 grams per slice, or 16 pieces for 6.8 grams
per slice.
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