Flourless Red Velvet Cake
Flourless Red Velvet Cake
Prep: 20 minutes
Cook: 40 minutes
Cool: 1 hour
1/4 cup reduced-fat cream cheese
2 tbsp. light whipped butter or light buttery spread (like I Can't Believe It's Not Butter! Light or Brummel & Brown)
1/4 tsp. vanilla extract
3 tbsp. powdered sugar
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener that's about twice as sweet as sugar; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
2 1/2 tsp. red food coloring (like this all-natural option), or more as needed
1 tbsp. mini (or chopped) semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.
In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate.
Place all cake ingredients except food coloring and chocolate chips in a food processor. Puree until completely smooth and uniform.
Mix in food coloring. Fold in chocolate chips.
Spread mixture into the baking pan, and smooth out the top.
Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 35 - 40 minutes.
Let cool completely, about 1 hour.
Spread the top of the cake with frosting. Refrigerate leftovers.
HG Tip: For easy slicing, first remove the entire cake by lifting it out by the foil lining the pan.
MAKES 8 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
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Publish Date: 2016-01-07