Sugar-Free Velvet Cake

Recipes | December 31, 2018 | By

Sugar-Free Velvet Cake 
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder 
1 teaspoon kosher salt
2 tablespoons unsweetened cocoa powder
2 cups KetoseSweet
1 cup vegetable, canola or blend oil
2 large eggs
1 cup skim milk 
2 teaspoons Butter Vanila bakery emulsion (or 2 teaspoons pure vanilla extract)
2 ounces premium liquid gel food coloring, color of your choice
1/2 cup plain, brewed coffee 
2 teaspoons distilled white vinegar, divided
Preheat oven to 300 degrees convection, or 325 standard bake. 
Grease, and flour your baking tins and set aside. I prefer butter-flavored shortening. 
In a measuring cup, add milk and 1 tablespoon vinegar to sour for 10 minutes. 
In a medium bowl, add flour, baking soda, baking powder, salt and cocoa. Whisk together. 
In a large bowl, combine KetoseSweet and oil. Add eggs and gently mix in. Add soured milk, bakery emulsion or vanilla extract and food coloring of choice. Mix in coffee and vinegar. 
Add liquid mixture to dry mixture, a little at a time mixing completely after each addition. 
Pour batter equally into baking tins. 
For convection: Bake at 300 degrees for 30 minutes or until a cake tester (or toothpick) comes out from the center clean. 
For standard bake: Bake at 325 degrees for 35-40 minutes or until a cake tester (or toothpick) comes out from the center clean. 
Let cool, in baking tins, for at least 20-30 minutes. You should see your cake separate from the tin sides after just 10 minutes. Don’t be tempted to remove cake from tins. This recipe is light and moist which means it’s a little more fragile. You can cool cake, in tins, in the refrigerator for the same time. 
Remove from tins and decorate with your choice of sugar-free frosting. 
*I have chosen a homemade whipped topping (pictured) that is not sugar-free. 
Homemade Whipped Topping 
(*contains sugar)
1 1/2 cups heavy whipping cream
3 tablespoons granulated sugar
3-4 drops premium liquid gel food coloring, coloring of your choice (or leave white)
In the bowl of a stand mixer, add ingredients and, using the whip attachment, mix on medium-high speed until light and fluffy. Then increase speed to high until your whipped topping has a stiff peak! 

Designed and hosted at