Sugar Free Red Velvet Cake

May 16, 2015



1Mix the dry ingredients (flour, baking powder, and baking soda) by passing them through a sieve a couple of times.

2Add milk, erythritol, stevia to a bowl. Add dry ingredients to the bowl. Add butter/oil to the whole mix

3In a separate bowl, beat the eggs well with a mixer until it turns pale yellow in color. Mix the egg mixture with the cake mix. Add the red color to the mix. Mix all the ingredients with a mixer.

4Add the cake mix to a springform cake tin. Place the cake tin in a 350 degree oven for 40-45 minutes, or until a toothpick comes out clean.

5Let it cool on a wire rack (or you know, anywhere at all).

The Filling

1While the cake is in the oven, beat the cream with an electric mixer. The cream needs to be very cold/chilled before beating with the electric mixer.

2Add erythritol to the mix and beat it again for about 2 minutes with an electric mixer.

3Cut the cake in 2 equal parts. Spread half of the cake filling on the base. Spread the rest of the cream on the top of the cake. Garnish with fresh berries and serve.


The Cake

1 ¾ cup of sifted common flour

2 eggs

½ cup of olive oil(or unsalted butter)

¼ cup erythritol

1 tsp. stevia

½ cup milk

1 ¾ tsp. baking powder

¼ tsp. baking soda

1 tbsp. red color

The Filling

1 cup heavy cream

Fresh berries (strawberries, raspberries, and blueberries are a good choice).

1 tbsp. erythritol