No Refined Sugar
Sugar Free Red Velvet Layer Cake
with cream cheese frosting
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
1
- For the cake
- 1 ⅛ cups sunflower oil
- 1 ½ cups xylitol
- 2 eggs
- 2 Tbsps red Food coloring
- ½ tsp salt
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 3 Tbsps cocoa powder
- 1 cup Buttermilk
- 1 tsp White vinegar
- For the filling and topping
- ⅔ cup butter
- 3 cups cream cheese
- 2 tsps vanilla extract
- 4 Tbsps powdered xylitol
Product recommendation
For powdered xylitol: place the xylitol in a food processor and blend to a powder
Preparation steps
1.
For the cake: heat the oven to 180°C / 350°F. Grease two 23cm / 9" cake tins and line the bases with non-stick baking paper.
2.
Whisk together the oil, buttermilk, eggs, vinegar, food colouring, and vanilla until well mixed.
3.
Combine the salt, flour, bicarbonate of soda, xylitol and cocoa.
4.
Add the flour mixture to the wet ingredients and mix well until smooth.
5.
Pour into the tins and bake for 25-30 minutes. Insert a skewer into the centre of the cake it should come out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the filling and topping: beat the butter until soft, then beat in the remaining ingredients until well blended and smooth.
7.
Place one cake upside down and spread with about 1/3 of the filling. Place the other cake on top. Spread the remaining mixture over the top of the cake.
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