Diabetic: Red Velvet Cake

A delicious diabetic alternative to the southern favorite red velvet cake. An easy, popular dessert. Serving size: 1 square.

Ingredients:

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup egg substitute
  • 2 Tbsp cocoa
  • 1 1/2 Tbsp red food coloring
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup low-fat (1%) buttermilk
  • 1 Tbsp vinegar
  • 1 cup reduced-fat whipping topping

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Cream the shortening, sugar, and egg substitute together.
  3. In a small bowl, make a thick paste of the cocoa and food coloring and add it to the cream mixture
  4. Stir in the vanilla
  5. Sift together the flour, salt, and baking soda. Alternately, add portions of the flour mixture and the buttermilk to the cream mixture, stir well.
  6. Mix in the vinegar and pour the batter into a 9 X 9 inch or oblong pan.
  7. Bake for 30 minutes. Allow to cool.
  8. Cut into 10 squares and top each square with whipped topping. You can add raspberries or strawberries for garnish.

Nutritional Facts:

  • Amount per serving (10 total)
  • Calories: 326
  • Fat: 12g
  • Carbs: 48g
  • Protein: 7g