Craving a decadent dessert that doesn't destroy your diet? Prepare to be amazed by this revolutionary Red Velvet Cake that proves healthy can be delicious! We've transformed the classic indulgent treat into a nutritious masterpiece that will satisfy your sweet tooth without the guilt. With whole wheat flour, Greek yogurt, and natural sweeteners, this cake is about to become your new favorite guilt-free pleasure that tastes like a cheat meal but nourishes your body.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup unsweetened cocoa powder
- 1 cup Greek yogurt
- 1/2 cup honey
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- Red food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, sift together the whole wheat flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- In a separate bowl, whisk together the Greek yogurt, honey, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Add the vinegar to the wet ingredients and mix briefly. If using red food coloring, add a few drops to achieve desired color intensity.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack and allow it to cool completely before frosting or serving.
Tips
- Ingredient Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold the dry and wet ingredients to maintain a light, tender crumb. Overmixing can lead to a tough cake.
- Natural Food Coloring: If you want a vibrant red color, try using beetroot powder instead of artificial food coloring for a natural alternative.
- Check for Doneness: Use the toothpick test - if it comes out clean with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Tip: Store the cake in an airtight container in the refrigerator for up to 4 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: g
Cholesterol: 45mg
