Valentine’s Day Red Velvet Cake
Why I Love This Recipe
Ingredients You'll Need
For the cake: 1 1/4 cups cake flour
3/4 cup soy flour
1/2 cup soy protein
1 teaspoon salt
1 1/2 cups Splenda
1 1/2 cups canola oil
1/2 cup egg substitute
3 one ounce bottles of red food coloring
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
For the cream cheese icing: 1/2 cup soy spread, room temperature
1 (8- ounce) nonfat cream cheese, room temperature
1 cup Splenda
1 teaspoon pure vanilla extract
Directions
1Preheat oven to 350 degrees. Spray two 9-inch cake pans with non-stick baking spray; line with parchment paper and spray bottom of pans once again. Set aside. Whisk together the flours, soy protein and salt in a medium bowl; set aside.
2Mix Splenda and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add egg substitute and mix well. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
3Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.
4To prepare the icing: Place soy spread in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy for about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add Splenda and vanilla, and beat until combined, about 2 minutes.
