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-   -   Red Velvet Cake w/Cream Cheese Frosting (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/593996-red-velvet-cake-w-cream-cheese-frosting.html)

jacksmixedtape 12-24-2008 12:03 AM

Red Velvet Cake w/Cream Cheese Frosting
 
Here's another gluten-free LC treat made with coconut flour! It is heavy and moist with a subtle buttermilk flavor. Merry Christmas Eve! :clap:

http://farm4.static.flickr.com/3113/...348601d09a.jpg

Healthy Red Velvet Cake
Adapted from a recipe by Bruce Fife

Serves 8-10

Ingredients:
1/2 cup unsalted organic butter, softened
1/2 cup yogurt
9 large eggs
1 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
3/4 cup sifted coconut flour
2 tablespoons Dutch-processed cocoa powder
1 tablespoon red food coloring
3/4 teaspoon baking powder

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking soda. Mix in baking soda and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.

Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best testing after warming up if it has been kept in the refrigerator.

Cream Cheese Frosting

2-8 oz packages cream cheese or Neufchatel 1/3 less fat cheese
1/2 cup to 3/4 cup erythritol, powdered
1/8 to 1/4 teaspoon pure stevia extract
1 stick organic unsalted butter

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

~60g net carbs for the whole, frosted cake
~6g net carbs per 1/10th
~7.5g net carbs per 1/8th

KlingonBabe 12-24-2008 12:05 AM

you. are. evil.

jacksmixedtape 12-24-2008 12:08 AM

:D No YOU are for forcing me to play with coconut flour more!

butterflynprogress 12-24-2008 08:04 AM

my son saw this picture come up and he said ooooooooohhhhhhhhh. Red Velvet is a favorite in our house. I will definately be giving this a try.

mac24312 12-24-2008 08:40 AM

Oh Lauren!!

WOW...I will be making this for Valentines day...

Merry Christmas Lauren and all!!

HUGS!

sungoddess 12-24-2008 10:44 AM

Red velvet is one of my all time favorites!!! This looks gorgeous!! I even have the coconut flour. What a good thing to do on a stormy rainy day- bake!

clyde 12-24-2008 12:43 PM

This is definitely the best Christmas present of the year!!

You are truly a wonder!! Thank you so much and have a wonderful holiday....you have helped more people than you know - bless you. :hugs:

Next year when you have time, check out this coconut marvel - I know you could low carb it (already made with honey and coconut so your work is half way there):laugh:

The frosting is made with coconut oil - it just looks decadent....here is the link and a pic (you might already visit this blog but I landed on it the other day and I just went...wow)...until I saw your picture of the red velvet cake.

http://simplenaturalnourishing.files...pg?w=500&h=375

Tweaker Geek 12-24-2008 03:18 PM

Oh Lauren - how could you?! I love Red Velvet Cake too! If I hadn't just made German Chocolate Cake I'd be going to the kitchen to make this. You really are an Eeeeeeevillllll girl!:hyst::laugh::hyst:

Bigsky 12-24-2008 09:54 PM

That is simply gorgeous!!! How you cake bake and cook!!

SnowWhite 12-25-2008 07:42 AM

Merry Christmas Lauren!

jacksmixedtape 12-25-2008 08:05 AM

Clyde, I saw that on her beautiful site! Will definitely be trying it. Thanks for the reminder. :)

SnowWhite, Merry Christmas to you!

Patty, thank you!

Tweaker, German Chocolate Cake? Can I come over? :D

Sungoddess, hope your rainy day baking went well!

Christina, it would be perfect for Valentine's day. :)

Butterfly, hope you and your son enjoy it!

Tweaker Geek 12-25-2008 01:34 PM

Quote:

Originally Posted by jacksmixedtape (Post 11307233)
Tweaker, German Chocolate Cake? Can I come over? :D


Any time Lauren!!:)

CarolynF 12-25-2008 05:31 PM

Gosh..you guys are too cruel..Both these cakes look luscious..Red Velvet is an all time MidWest favorite. Another way to cut this might be to cut the 9 inch cake in half, then
put one half on top of the other..like half a cake. Kevin has done this in the past..;)

Clyde: That gal has some real clever ways to deal with melted coconut oil in recipes..Thanks.

Carleigh 12-28-2008 09:19 AM

Well, you have given me absolutely NO reason to ever stray from LC! :laugh: Thanks!! Seriously, when I go off plan it's for Red Velvet Cake - I suspect it's in my Southern Belle genes...so now I can make it myself. Un-freakin'-believable! I can't wait!!!

lisabinil 12-28-2008 09:37 AM

This looks absolutely fabulous! Another winner jacks!

BikerAng 12-28-2008 11:41 AM

MMMMM! This looks fantastic, thanks for all your wonderful recipes JMT!

jacksmixedtape 12-29-2008 12:31 AM

CherryCola - Hope this tastes like how you remember Red Velvet! :D I am not truly Southern (FL! lol) so you trying it out will be the true test!

Lisa - Thank you!

BikerAng - Happy to share, Angie. :)

qbu 12-29-2008 01:23 PM

OK...I really need to get some coconut flour! Red velvet cake is my absolute favorite. I will be trying this one.

Thanks so much for your great recipes!

Maria527 12-29-2008 05:36 PM

I'm not into cake; but our secretary's favorite is Red Velvet. Her and I have very different views about healthy eating; her low fat vs my low carb. She has diabetes and has been taken off her meds because of side effects, leaving her to regulate her sugar by diet.

This is where I come in to save the day! Ha! After ALL the times she has made fun of my WOE... her little ears and eyes have sure perked up lately. I served my coworkers Lauren's cinnamon biscuits on our last day before winter break and everyone in my building raved about them. They could not believe there was no sugar or flour!

I am going to make this Red Velvet cake for secretary's birthday. I think she's made fun of my WOE for the last time. I must admit I get a kick out of watching her "eat her words!"

Maybe she'll come to realize that my WOE is exactly what she needs to regulate her diabetes.

Oh, they loved Lauren's Buckeyes too.

caramel 12-29-2008 09:17 PM

Wow this is what I want to make,
Is their any way to find out the calories in this ?

jacksmixedtape 12-29-2008 09:38 PM

Ahhh just lost the post! :mad: Ok, again...

qbu - You're welcome! Hope you can find some coco flour and enjoy the cake.

Maria - Hopefully secretary sees the success you've had and is getting the message! Tasty treats don't hurt either. :) Glad the buckeyes and biscuits were a hit. Hopefully the red velvet cake will make your friend rethink her WOE! ;)

Caramel - Hi! You can use a website like CalorieKing.com to tally up calories. I have certain carb counts memorized in my head and just reference those. :laugh:

Tyl 12-29-2008 09:40 PM

So about this erythritol and stevia business...

I HAVE to order these things online right? There's not a store i can just pick this up from?

caramel 12-29-2008 09:46 PM

Thanks Jacksmixedtape this will really be a big help to me:)

Neko-chan 12-30-2008 01:12 AM

I love Red Velvet cake, but hate the flavor of coconut. Does coconut flour actually taste like coconut, or do the rest of the flavors cover it up, or what? I'd love to make this cake, but not if the coconut flavor seeps in.

Thanks!

Carleigh 12-30-2008 09:16 AM

PSA: Do NOT use a "natural" food coloring for this - go all out with the Red 40 dye! :rofl::rofl: I try to avoid artificial colorings but the natural route did not hold up - my red velvet looks a lot like the color of spice or carrot cake! :laugh::laugh:

The frosting turned out beautifully, and I'm already scheming on adding flaked coconut to it.

Carleigh 12-30-2008 09:18 AM

Quote:

Originally Posted by Neko-chan (Post 11324268)
I love Red Velvet cake, but hate the flavor of coconut. Does coconut flour actually taste like coconut, or do the rest of the flavors cover it up, or what? I'd love to make this cake, but not if the coconut flavor seeps in.

Thanks!

I have the Bob's Red Mill kind - and when I opened the package I could smell coconut, but after heating I couldn't really taste coconut.

Mule_Freak 12-30-2008 11:21 AM

My issue to :(, I can't stand Coconut anything, but I LOVE Red Velvet cake, my mum use to make it for as at Christmas time, many "moons ago" but I just can't do Coconut, tried, got a bag of unsweetned, ick :sick:
Nothing that we can replace the coconut with? :p

CarolynF 12-30-2008 11:34 AM

How about some almond meal? But then you would have to use less liquid as that coconut flour is like a sponge. I would ditch the yogurt and only use 3 eggs and see what happens.

When you are making your "batter" see if it looks like cake batter. If it is too runny, then you might add a bit of vanilla protein powder.

Maybe Lauren has other ideas or other bakers..

Mule_Freak 12-30-2008 01:11 PM

Thanks Carolyn for the ideas. I thought about some almond/hazelnut flour.
What do you think Lauren? ;)

jacksmixedtape 12-30-2008 08:10 PM

Chantyl - At my WF, the sugar-free sweeteners are located by the supplements instead of in the baking aisle (although ZSweet might be in both places?). Otherwise you can get a bigger bag of E for a much better price online! The price of the pure stevia extract is comparable to WF. :)

Neko - This cake does NOT taste like coconut, promise. The buttermilk flavor from the yogurt really comes through. :D

CherryCola - You had a bad experience with natural colors, too? :rofl: I posted about trying to dye frosting for gingerbread cookies with organic blue coloring. It made a nice brown purple color. Going the natural route is just not worth it sometimes! :laugh:

Mule_Freak - I do have an almond flour cake recipe that might taste similar with cocoa, buttermilk, and red food coloring. Have not made a layer cake with it because almond meal is so expensive for me. :( My sister did not detect any coconut taste, just fyi. :D I will work on an almond flour layer cake in the mean time!


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