April's stevia velvet cake - no frosting

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 63.4
  • Total Fat: 2.1 g
  • Cholesterol: 16.0 mg
  • Sodium: 197.9 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.0 g

View full nutritional breakdown of April's stevia velvet cake - no frosting calories by ingredient


Introduction

Inspired by an old red velvet cake recipe, I replace food color with water, replace sugar with Stevia, reduce the fat and add unsweetened applesauce for bulk. I use a thin spread of cooked buttercream frosting with this cake in half of the amount (1/4 recipe with 1T flour, 1/4 c milk, 1/4 c butter, 1/4 c sugar, 1/4 t vanilla). Inspired by an old red velvet cake recipe, I replace food color with water, replace sugar with Stevia, reduce the fat and add unsweetened applesauce for bulk. I use a thin spread of cooked buttercream frosting with this cake in half of the amount (1/4 recipe with 1T flour, 1/4 c milk, 1/4 c butter, 1/4 c sugar, 1/4 t vanilla).
Number of Servings: 12

Ingredients

    2 tbsp Imperial Stick Margarine
    .5 cup Applesauce, unsweetened
    1 large Egg, fresh, whole, raw
    .5 cup Milk, 1%
    1 cup Flour - Gold medal all purpose flour
    13 serving Stevia Extract In The Raw Sugar Substitute [1 packet]
    .5 tsp Salt
    .5 tsp Baking Soda
    .5 tsp Baking Powder
    1 tsp Vanilla Extract
    .5 tbsp Cider Vinegar
    1 tbsp Cocoa, dry powder, unsweetened
    1 fl oz Water, tap

Tips

bake at 350 degrees for 20 minutes for 12 cupcakes.


Directions

I used butter vanilla instead of vanilla, but the ingredient wasn't available. I also used measurable stevia in the raw, 3/4 cup.
I sprayed the cupcake liners with non-stick spray before putting the batter in, about 2/3 full. This only rises a little. If you want full cupcakes, you might spread the batter across 8 cupcakes.

Serving Size: 12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user DABMEHER.