Cake Red Recipes

Use yogurt instead of eggs and water for the moistest, most delicious cake you've ever eaten.

Easiest festive dessert ever! Kids love helping to make these, too.

Adapted from a Weight Watchers recipe - delicious, rich and light at the same time, and gorgeous for Christmas or Valentine's Day! Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though.

This is definitely one of the craziest recipes I have ever tried. Somehow, I got it into my head to make a cake with fresh beets in it. I researched a few recipes, I found one here on Spark Recipes but the quantities seemed wrong, so this is my version. I wanted to make a red velvet cake and the color of the batter after you mix in the beets is indescribably gorgeous. Unfortunately, upon baking the cake, the color fades to a golden color and loses most of it's red. (I add a picture of the bright red batter so you can see how it looks before it bakes). I used a bunch of red food coloring because I really wanted the look of a red velvet cake. Food coloring is optional, of course.

My husband says it is the best cake he has ever tasted. It is rich and moist and dense and you can't taste the beets at all, although they give the cake a distinctive taste. I didn't tell him until after he ate half of it that it had beets in it. He doesn't like beets, but he begs me to make this cake.

The unique ingredient in this cake not only gives the cake a great texture, but it makes for a great conversation as well. Taken from www.bobsredmill.com

this was adapted from a recipe found in Kraft Foods. It didn't turn out as pretty, but it was still yummy - though a bit rich. I had to use 1% milk instead of skim and low fat cream cheese instead of fat free. The chocolate was a bit much, so it would probably be good without it.

This recipe uses erythritol and stevia to replace the sugar, and coconut and whole wheat flours to keep the carbs and insulin reaction low.... AND it's delicious!!!

A lower fat, lower sugar, higher nutrient version of red velvet cake. Moist, yet somewhat less sweet than a traditional red velvet cake. (Passed the 4-year-old daughter test!!! She deemed it "super-delicious".)

Original recipe called for breakfast sausage, and a poached egg on top

Cupcakes, vegan ones, that can be RED velvet if you use artificial food coloring (use 1 to 2 teaspoons of Americolor) or Tan if you don't wish to use the nasty stuff.

Cupcakes, vegan ones, that can be RED velvet if you use artificial food coloring (use 1 to 2 teaspoons of Americolor) or Tan if you don't wish to use the nasty stuff.

Magically moist Almond Cake Gluten free

A gluten free, vegan and refined sugar-free treat that tastes like soft red velvet cake, but with the protein and nutrients f healthy, secret ingedients!

Recipe from Swans Down Cake Flour box. recipe originally called for 1 box of red food coloring but the first time i made it, it turned out pink so I have always doubled the food coloring to ensure the beautiful red color we all expect. It is important to add each ingredient slowly, when specified, beating well. This cake will not rise as it bakes so the mixer (or whisk) is what adds most of the air to the cake. Once batter is mixed, bake immediately to prevent losing any of the air you've worked so hard to put in it.

Very rich desert cake.

:)

This luscious, decadent cake is 100% whole grain, vegan and full of Chianti for good measure. Melted chocolate and a sprinkle of chips just ups the ante.

A moist, low cal, delicious anytime dessert !

Not Diet!

Lower Fat Version of an old family favorite

Mix together all the ingredients, except for 1 tsp of vanilla, confectioners sugar, milk, margarine, and cream cheese. These ingredients are mixed together for the icing. Bake @ 350 for 40 minutes. Cool and apply icing.

Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes and can be used in any applications calling for the mix itself!

recipe at:http://healthyindulgences.net/2008/12/a
-chocolate-giveaway-and-healthy-red-ve
lvet-cake/

use small scoop and small muffin pan