This is the recipe I said on Twitter I wanted to 'get around' to posting but life was getting in the way! This morning I have my coffee in hand and am determined to get it typed out.
This is an interesting recipe to me. Mainly, because it's basically like most low carb and sugar free cakes that are loosely based on the traditional Red Velvet, however this one had no butter in it. Instead, it uses 1/3 c oil and 1/2 cup sour cream. I pondered that for awhile when I was mixing it. I even debated putting in a 1/2 cup butter instead of using oil; because frankly, I have never made a Red Velvet Cake in 30 years that I didn't use butter as the main source of fat and I have never seen a true Red Velvet Cake that used oil. In the end, I went with the oil and didn't improvise that - although I did improvise a few other things. I always do. I hope you do too - play with your food. Make it your own.
My opinion of this recipe is that it makes a very, very delicious cake. It does not have the traditional Red Velvet flavor that it should - but I think that is because bakeries, Sam's Club, Costco and companies like Pillsbury and Duncan Hines have ruined the name Red Velvet by releasing products that are little more than chocolate cake with a lot of red food color in them. The flavor of those products are not Red Velvet Cake. But I digress. This is a very good cake that is just a smidgen under what I would call "milk chocolate" flavored. But good none-the-less and worth making again.
Milk Chocolate Almost Red Velvet Cake
(low carb and sugar free)
1 c Oat Flour
1/2 c vital wheat gluten flour
1 c Almond Flour
1/3 c cocoa powder
1 T baking powder
1 c Splenda
1/2 c Erythritol
1/2 t salt
8 eggs, separated into 8 whites and 4 of the yolks
1/2 t cream of tartar
1/4 c cold water
1 T vinegar
1 t baking soda
1/2 c sour cream
1/3 c oil of choice
2 bottles (1 oz ea.) red food color
2 t vanilla
1 t liquid sugar substitute of your choice
Grease 2 round cake pans. Flour with almond flour or oat flour. Preheat your oven to 325. In a large bowl whisk or stir the dry ingredients; oat flour, vital wheat gluten flour, almond flour, cocoa powder, baking powder, splenda and Erythritol and salt. Set this aside.
In another bowl whip the 8 egg whites to soft peak. Sprinkle in cream of tartar and continue whipping on high until stiff peaks form. Set aside.
In another bowl mix the cold water with the 4 egg yolks. Add oil, vanilla and liquid sweetener.
In a small cup or bowl, mix the sour cream with 1 T vinegar and 1 t baking soda. Add the food color to this and stir well. Mix this sour cream mixture into the egg yolks.
Mix the sour cream/egg mixture into your dry ingredients and beat. Add 1/2 of the whipped egg whites to the bowl and beat about 1 minute. Add the last half of the egg whites but fold in by hand, with an 'over' motion to incorporate the egg whites but not break them down. Divide batter into 2 cake pans. Bake 20-30 minutes until they are done in the center. Let them cool 10 minutes before removing from pans and cooling complete.
Use your favorite sugar free frosting to fill the center and frost the tops.
This recipe freezes well.
*Note*
I chose a frosting that used egg yolks in it in order to use up 2 of the leftover 4 yolks from the cake ingredients. If you wish you can use this one too.
2 egg yolks
2/3 c Splenda
1/3 c Erythritol
5-10 drops liquid sweetener
1/4 c cream, heavy
2 t vanilla extract
1/2 c (1 stick) butter
In a microwave safe bowl beat the egg yolks and Erythritol.
In a small cup or bowl mix the cream with the splenda. Slowly pour this into your egg yolk mixture, whisking well by hand. Microwave this mixture 1 - 1 1/2 minutes, removing every 30 seconds to whisk well. When it's very hot and small bubbles are formed in the mixture, stop cooking. (Do not overcook! Also, do not cook the entire 1 1/2 minutes without stirring or you are liable to get scrambled eggs.) Whisk smooth again and set aside.
In a mixing bowl, beat the butter until smooth. Slowly drizzle in the liquid mixture down the side of the bowl into the butter while continuing to beat. Add vanilla and liquid sweetener to taste.
Frost your cooled or chilled cake. This freezes well.
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