Love And Kisses Red Velvet Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup oat flour
• 1/2 cup gluten flour
• 1 cup almond flour
• 1/3 cup dutch-processed cocoa powder
• 1 tablespoon baking powder
• 1 cup splenda sugar substitute
• 1/2 cup diabetisweet artificial sweetener
• 1/2 teaspoon salt
• 8 large egg whites (at room temperature)
• 1/2 teaspoon cream of tartar
• 1/4 cup cold water
• 1 tablespoon vinegar
• 1/2 cup heavy cream, soured (make "sour" with vinegar –– see directions.)
• 4 large egg yolks
• 1/3 cup oil
• 2 1/2 tablespoons red food coloring
• 2 teaspoons vanilla extract
• 1 teaspoon liquid sweetener
• 1 (4 ounce) package cream cheese, at room temperature
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon vanilla (to keep frosting pure ) or 1/2 teaspoon regular vanilla, for a cream color
• 1/2 cup splenda sugar substitute
• 1/2 cup heavy whipping cream

Recipe

• 1 grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans.
• 2 preheat oven to 325°f.
• 3 in large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated splenda, diabetisweet, baking powder, cocoa, and salt.
• 4 set aside.
• 5 in another large bowl, whip egg whites until soft peaks form.
• 6 pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.
• 7 in a small bowl, mix cold water with egg yolks and whisk well.
• 8 add oil, vanilla extract and liquid sweetener.
• 9 mix heavy cream with vinegar in a small cup to get a mock-sour effect.
• 10 then add red food color and stir well.
• 11 mix into egg yolk mixture and incorporate fully.
• 12 add egg yolk mixture to flour mixture and beat till smooth.
• 13 add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute).
• 14 then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.
• 15 pour into cake pans evenly and bake at 325°f for 20-30 minutes turning half-way through.
• 16 keep an eye on them and don't over bake.
• 17 baking time can vary a bit depending on oven, elevation, etc.
• 18 cake is done when lightly golden brown on top and puffed and cracked at edges.
• 19 remove from oven and cool for 10 minutes before removing from pan to cool on cake racks.
• 20 when fully cool, assemble and frost.
• 21 to make frosting whip all ingredients together until smooth.
• 22 frost cake as usual.