For a richer red color, consider using a high-quality gel food coloring. Ensure the cream cheese is fully at room temperature for a smooth, lump-free frosting. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. This cake freezes well. Wrap unfrosted cake layers tightly in plastic wrap and foil before freezing.
Reduced Fat and Cholesterol Red Velvet Cake
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PREP TIME40 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs
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SERVING16 People
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VIEWS20
Indulge in the timeless allure of Red Velvet Cake, reimagined for the health-conscious palate. This lighter take on the Southern classic delivers the same decadent flavor and velvety texture you crave, without the guilt. A delightful balance of wholesome ingredients and irresistible taste!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol4 mg
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Fiber3 g
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Protein10 g
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Saturated Fat1 g
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Sodium458 mg
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Sugar22 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray. In a medium bowl, whisk together the whole wheat flour and salt. (5 minutes)
02
StepIn a large mixing bowl, beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed until well combined. In a separate small bowl, stir the cocoa powder and red food coloring together until smooth. Add the cocoa mixture to the wet ingredients and mix well. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together; it will fizz. Immediately mix into the batter. (15 minutes)
03
StepPour batter evenly into the prepared cake pans. Tap the filled pans gently on the counter to release any trapped air bubbles. (2 minutes)
04
StepBake in the preheated oven until the cakes are set and a toothpick inserted into the center comes out clean, approximately 20 to 25 minutes. Allow cakes to cool completely in the pans before frosting. (25 minutes)
05
StepFor the frosting, combine the vanilla yogurt and cottage cheese in the work bowl of a food processor. Process until completely smooth. Add the cream cheese, and process again until smoothly blended. Add confectioners' sugar and 1 teaspoon of vanilla extract; process again until a smooth frosting forms, about 30 seconds to 1 minute, scraping down the sides of the bowl as needed. If frosting seems too thick, blend in skim milk, 1 teaspoon at a time, until the desired consistency is reached. (15 minutes)
06
StepChill frosting for at least 1 hour before frosting the cake. Once frosted, chill the cake again before serving for easier slicing and a more stable frosting. (60 minutes)
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RECIPE REVIEWS
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Jalon Stokes
Jun 30, 2025I had trouble with the frosting being too thin. Next time, I'll use less milk.
Serena Bartell
Jun 10, 2025I was skeptical about a low-fat red velvet cake, but this recipe is amazing! So moist and flavorful.
Dangelo Spinka
Jun 7, 2025This recipe is a lifesaver! I can finally enjoy red velvet cake without feeling guilty.
Alverta Goldner
Jun 2, 2025I love that this recipe uses whole wheat flour. It adds a nice nutty flavor and makes it a bit healthier.
Abelardo Heller
May 30, 2025I followed the recipe exactly and the cake turned out perfectly! Thank you for sharing!
Gianni Gusikowski
May 17, 2025The cake was a hit at my party! Everyone loved it and couldn't believe it was low-fat.
Hannah Doyle
Apr 27, 2025The frosting is so creamy and delicious, you'd never know it was low-fat!
Antone Cruickshank
Apr 26, 2025This is the best red velvet cake recipe I've ever tried!