Sugar-Free Classic Red Velvet Cake

Indulge guilt-free in the irresistible allure of a **Sugar-Free Classic Red Velvet Cake**, a healthier take on the beloved dessert. This recipe swaps traditional sugar for a granulated sugar substitute, making it perfect for those seeking a sweet treat with less sugar. The cake’s signature flavor comes from rich cocoa powder paired with tangy buttermilk, while a splash of vinegar and vibrant red food coloring create the iconic velvety hue. Each moist, tender layer is generously slathered with a light and creamy sugar-free cream cheese frosting, made even fluffier with whipped heavy cream. With just 25 minutes of prep time and a serving yield of 12, this dessert is both elegant and easy to make. Perfect for special occasions or everyday indulgence, this sugar-free red velvet masterpiece delivers all the decadence without the guilt.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1.5 cups Granulated sugar substitute (such as erythritol)
• 2 large Eggs
• 2 teaspoons Vanilla extract
• 1 cup Buttermilk
• 1 tablespoon Red food coloring
• 1 teaspoon White vinegar
• 8 ounces Cream cheese, softened
• 0.5 cup Unsweetened heavy cream
• 0.75 cup Granulated sugar substitute for frosting
• 1 teaspoon Vanilla extract for frosting

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat the softened butter with a mixer on medium speed until creamy. Gradually add the granulated sugar substitute and beat until light and fluffy.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

On low speed, add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.

Step 6

Add the red food coloring and vinegar and gently fold into the batter until the color is evenly distributed.

Step 7

Divide the batter evenly between the prepared pans and smooth the tops.

Step 8

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Step 9

Allow cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 10

For the frosting, in a large bowl, beat the softened cream cheese until fluffy. Gradually add the sugar substitute and vanilla extract, beating until well combined.

Step 11

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Step 12

Once the cakes are completely cool, spread frosting between the layers and over the top and sides of the cake.

Step 13

Slice and serve your sugar-free classic red velvet cake. Store leftovers in the fridge.

Nutrition Facts

Serving size	(1679.6g)

Amount per serving	% Daily Value*
Calories	3527.9

Total Fat 240.0g	0%
Saturated Fat 145.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1042.3mg	0%
Sodium 3636.1mg	0%
Total Carbohydrate 621.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 26.0g
Protein 71.5g	0%

Vitamin D 208.9IU	0%
Calcium 722.6mg	0%
Iron 18.4mg	0%
Potassium 1266.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 5.8%

Carbs: 50.4%