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Sugar Free Cream Cheese Red Velvet Layer Cake

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Sugar Free Cream Cheese Red Velvet Layer Cake
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
721
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie721 kcal(34 %)
Protein8.29 g(8 %)
Fat53.08 g(46 %)
Carbohydrates55.97 g(37 %)
Sugar added0 g(0 %)
Roughage0.25 g(1 %)
Vitamin A304.44 mg(38,055 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.7 mg(14 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.35 mg(32 %)
Niacin2.94 mg(25 %)
Vitamin B₆0.05 mg(4 %)
Folate60.94 μg(20 %)
Pantothenic acid0.51 mg(9 %)
Biotin1.19 μg(3 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C0 mg(0 %)
Potassium136.07 mg(3 %)
Calcium86.84 mg(9 %)
Magnesium13.33 mg(4 %)
Iron1.73 mg(12 %)
Iodine10 μg(5 %)
Zinc0.56 mg(7 %)
Saturated fatty acids21.02 g
Cholesterol117.14 mg
Author of this recipe:

Ingredients

for
1
For the cake
1 ⅛ cups
1 ½ cups
2
2 tablespoons
½ teaspoon
2 ½ cups
1 teaspoon
3 tablespoons
1 cup
1 teaspoon
For the filling and topping
cup
3 cups
2 teaspoons
4 tablespoons
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 (160° fan) 350°F gas 4. Grease 2 x 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.