Very Veggie Birthday Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 101.0
- Total Fat: 0.8 g
- Cholesterol: 0.1 mg
- Sodium: 126.0 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 13.0 g
- Protein: 3.1 g
View full nutritional breakdown of Very Veggie Birthday Cake calories by ingredient
Introduction
Version 2.1 - just for me on my birthday! Psst - 1/12 of the recipe (cake and frosting) is only 1.5 points on WW! Just 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. Version 2.1 - just for me on my birthday! Psst - 1/12 of the recipe (cake and frosting) is only 1.5 points on WW! Just 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.Number of Servings: 12
Ingredients
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398 mL canned sliced beets, drained
1/4 cup beet liquid
1/3 cup water
2/3 cup pumpkin puree
2.5 oz low-fat silken tofu
1 tbsp vanilla
1 tsp cider vinegar
2 tbsp liquid honey
1 1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa
4 oz "Just Like Sugar" natural sweetener
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
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1 (3-oz) package Fat-Free Jell-O Cheesecake Pudding mix
1 cup cold water
1/2 tbsp skim milk powder
1 cup Cool Whip Free, softened
Directions
Preheat the oven to 325 F.
Lightly spray one 9 x 13" cake pan with PAM.
Put the drained beets into the food processor with beet liquid, water, pumpkin, tofu, vanilla, vinegar and honey. Process until very smooth.
Whisk the dry ingredients together in a bowl.
Pour in the beet mixture and stir until well-combined.
Bake for 25-30 minutes.
Cool on a rack 1 hour before frosting.
----Frosting----
Whisk together cold water and skim milk powder in a bowl.
Add pudding mix and beat until smooth. Let sit 5 minutes.
Add Cool Whip, folding in until incorporated.
Chill 20 minutes before frosting cake.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Lightly spray one 9 x 13" cake pan with PAM.
Put the drained beets into the food processor with beet liquid, water, pumpkin, tofu, vanilla, vinegar and honey. Process until very smooth.
Whisk the dry ingredients together in a bowl.
Pour in the beet mixture and stir until well-combined.
Bake for 25-30 minutes.
Cool on a rack 1 hour before frosting.
----Frosting----
Whisk together cold water and skim milk powder in a bowl.
Add pudding mix and beat until smooth. Let sit 5 minutes.
Add Cool Whip, folding in until incorporated.
Chill 20 minutes before frosting cake.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
