This Low Calorie Red Velvet Cake is just 129 calories, and that includes all 3 layers and the frosting!
Best of all, I made this healthy red velvet cake low carb, low sugar, and high in protein. I know you’ll love it!
I even found an all-natural red food dye that you can use to get the signature color without artificial dyes.
Low Calorie Red Velvet Cake
What You’ll Find in this Article:
Ingredients in Healthy Red Velvet Cake
I’ve been getting a lot of low sugar recipe requests, and that’s why I have used the all-natural zero calorie sugar. But you can swap it out for monk fruit, coconut, or any sugar you prefer.
I used my low calorie tricks to cut the calories. So the cake will still be under 200 calories if you use traditional sugar!
Shopping List for Healthy Red Velvet Cake:
- Blanched almond flour
- Cocoa powder
- Baking powder
- Salt
- Unsweetened apple sauce
- All-Natural Zero Calorie Sugar (see recipe card!) or sugar of your choice
- Coconut oil
- Eggs
- Vanilla extract
- All-Natural red food coloring (see recipe card!)
- Low Calorie Cream Cheese Frosting
How to Make Healthy Red Velvet Cake
The fancy decorating is completely optional, but I have given you directions below that will not only supply you with the crumbles to decorate with. But this step will also ensure your cake holds together better.
You can store leftovers in the fridge for 4-5 days. And wrap leftovers (individual slices) in plastic wrap and place in the freezer for up to 3 weeks.
How to Make Healthy Red Velvet Cake:
- Preheat the oven to 350 degrees and lightly grease 9-inch pans with coconut oil.
- In a large bowl combine the flour, cocoa powder, and salt. Mix and set aside.
- In a standing mixer, or large bowl with handheld mixer, combine the apple sauce, sugar, and oil. Whisk together.
- While whisking on low speed, add in the eggs one at a time.
- Add the vanilla and food coloring and mix until combined.
- Mix the dry ingredients into the wet ingredients slowly, until just combined.
- Add more food coloring as needed to get a deeper red color.
- Divide the batter between the three prepared pans.
- Bake for 25-35 minutes, or until toothpick inserted into center of cakes comes out clean.
- Allow the cakes to cool completely in the fridge for 2 hours, then remove cakes from the pans (place a plate securely over the top of the cake, flip and allow the cake to gently slide out.)
- OPTIONAL STEP: Slice off the rounded tops of the cakes so that you have a level surface, and add the removed parts of the cake to a bowl to use for decorating. Crumble and set aside.
- Put out a clean cake plate, add the first cake. Smooth 1/3 cup of the frosting over the top of the cake.
- Top with the second cake, and repeat smoothing with 1/3 cup frosting.
- Add the final cake, and add 1/2 of the remaining frosting to the top smooth other the top.
- Use the remaining frosting to frost the sides, and decorate with crumbles (optional).
- Slice into 12 servings and serve.
Low Calorie Red Velvet Cake Recipe
This low calorie red velvet cake is just 129 calories per slice. And the calories not only include the frosting, but they also include all 3 of the layers!
More Low Calorie Dessert Recipes:
Low Calorie Red Velvet Cake
Equipment
- Mixer (countertop or handheld)
Ingredients
- 3 cups blanched almond flour
- 1 cup cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened apple sauce
- 1 cup All-Natural Zero Calorie Sugar (or sugar of your choice)
- 2 tablespoons coconut oil melted
- 4 large eggs
- 2 teaspoon vanilla extract
- 5-7 drops red food coloring
- 1 batch Low Calorie Cream Cheese Frosting (about 1 1/4 cup per batch)
Instructions
- Preheat the oven to 350 degrees and lightly grease 9-inch pans with coconut oil.
- In a large bowl combine the flour, cocoa powder, and salt. Mix and set aside.
- In a standing mixer, or large bowl with handheld mixer, combine the apple sauce, sugar, and oil. Whisk together.
- While whisking on low speed, add in the eggs one at a time.
- Add the vanilla and food coloring and mix until combined.
- Mix the dry ingredients into the wet ingredients slowly, until just combined.
- Add more food coloring as needed to get a deeper red color.
- Divide the batter between the three prepared pans.
- Bake for 25-35 minutes, or until toothpick inserted into center of cakes comes out clean.
- Allow the cakes to cool completely in the fridge for 2 hours, then remove cakes from the pans (place a plate securely over the top of the cake, flip and allow the cake to gently slide out.)
- OPTIONAL STEP: Slice off the rounded tops of the cakes so that you have a level surface, and add the removed parts of the cake to a bowl to use for decorating. Crumble and set aside.
- Put out a clean cake plate, add the first cake. Smooth 1/3 cup of the frosting over the top of the cake.
- Top with the second cake, and repeat smoothing with 1/3 cup frosting.
- Add the final cake, and add 1/2 of the remaining frosting to the top smooth other the top.
- Use the remaining frosting to frost the sides, and decorate with crumbles (optional).
- Slice into 12 servings and serve.
Nutrition
Nutrition and Calories in Red Velvet Cake
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