Red Velvet Surprise

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Here’s our legendary Red Velvet Surprise smothered with a dreamy cream cheese frosting. This recipe makes an elegant cake – moist and delicious. Count your blessings… not your calories!

You can use the same basic recipe to make 12 muffins or cupcakes, or 3 mini loaves – just adjust the cooking times to suit.

This recipe is taken from our book “Every day diabetes guide: Carbs, calories… and cake?“, available from major book stores and pharmacies island-wide. Buy one today!

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Ingredients

  • 2 cups whole wheat or multi-grain flour
  • 1 cup finely grated beet
  • ½ cup sugar
  • ¼ cup ground linseed
  • ¼ cup cocoa powder
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • ¼ cup canola oil
  • 1 - 1½ cups water
  • Few drops red food colouring - optional
  • No-stick spray
  • FROSTING
  • 8 oz reduced fat cream cheese
  • ½ cup icing sugar
  • 1 tsp vanilla or mixed essence

Nutrition Info

  • Without frosting:

  • Each serving: 153 cal, 1g sat fat, 24g carb, 4g fibre, 101mg sodium

  • With frosting:

  • Each serving: 209 cal, 2g sat fat, 30g carb, 4g fibre, 189mg sodium

Instructions

  • 1. Pre-heat oven to 350°F/180°C. Coat 9” cake pan with No-stick spray.
  • 2. In a large bowl, mix all the dry ingredients and the grated beet.
  • 3. Add the oil and stir in enough water to make a soft dropping consistency. Add a few drops of red food colouring if desired.
  • 4. Pour mixture into prepared cake pan and bake for 35-45 minutes or until a skewer inserted into centre of the cake comes out clean.
  • 5. If using frosting, allow cake to cool and then slice into two halves. Combine all the ingredients for the frosting and use half the mixture to sandwich the cake and the other half as topping. Cake can be stored in fridge for 2-3 days.
  • Servings : 12
  • Recipe Type :

Instructions

  • 1. Pre-heat oven to 350°F/180°C. Coat 9” cake pan with No-stick spray.
  • 2. In a large bowl, mix all the dry ingredients and the grated beet.
  • 3. Add the oil and stir in enough water to make a soft dropping consistency. Add a few drops of red food colouring if desired.
  • 4. Pour mixture into prepared cake pan and bake for 35-45 minutes or until a skewer inserted into centre of the cake comes out clean.
  • 5. If using frosting, allow cake to cool and then slice into two halves. Combine all the ingredients for the frosting and use half the mixture to sandwich the cake and the other half as topping. Cake can be stored in fridge for 2-3 days.

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