Servings:Over 8
Difficulty:Easy
Cook Time:30-60 min
The original incarnation of this cake was most likely a devil's food cake that obtained a subtle reddish hue from the combination of cocoa powder and buttermilk. When food dyes became popular with home bakers in the 1930s and '40s, however, the cake got a scarlet boost from the addition of red food coloring. Today red velvet is enjoying a resurgence and is wildly popular.
IngredientsFor the cake:2 cups cake flour3 tablespoons unsweetened cocoa powder2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt¾ cup low-fat buttermilk¾ cup granulated sugar3 tablespoons canola oil1 large egg2 teaspoons red food coloringFor the frosting:1 (8-ounce) package fat-free cream cheese, at room temperature1¼ cups confectioners' sugar½ cup fat-free Greek yogurt¾ teaspoon vanilla extract¼ cup chopped pecans
Cooking Directions
For the cake:
Preheat the oven to 350°F. Spray an 8-inch round baking pan with nonstick spray.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk together the buttermilk, granulated sugar, oil, egg, and food coloring in a medium bowl. Add the buttermilk mixture to the flour mixture and stir until well blended.
Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35–40 minutes. Let cool completely in the pan on a rack. Run a knife around the edge of the cake to loosen it from the pan. Invert onto the rack.
For the frosting:
With an electric mixer on high speed, beat the cream cheese, confectioners' sugar, yogurt, and vanilla in a medium bowl until smooth, about 1 minute.
5 Cake assembly: Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 cup of the frosting over the layer, leaving a 1/2-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining 1 cup frosting over the top and side of the cake. Sprinkle the pecans onto the side of the cake, pressing to adhere. Cover the cake and store in the refrigerator up to 2 days. Bring to room temperature before serving.
per serving (1/16 of cake): 197 Cal, 5 g Total Fat, 1 g Sat Fat, 15 mg Chol, 274 mg Sod, 34 g Carb, 0 g Fib, 5 g Prot, 95 mg Calc.
PointsPlus value: 5
This recipe was styled by chef Karen Pickus for Good Morning America.
Excerpt from WEIGHT WATCHERS 50TH ANNIVERSARY COOKBOOK. Copyright © 2013 by Weight Watchers International, Inc. All rights reserved. Reprinted with permission of St. Martin's Press.
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(Photo credit: Heather / Heather's Dish)
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11. Chocolate Hazelnut Blender Pie
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14. Flourless Honey-Almond Cake
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15. Spicy Cherry-Chocolate Soufflés
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16. Blueberry Cobbler
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17. Peach Crisp
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20. Blackberry Cobbler
Here’s one sugar-free, gluten-free recipe that’s certainly not taste-free. This cobbler relies on agave nectar and some sweet, vitamin-rich blackberries to flavor a base of gluten-free baking flour, a bit of milk, and only half a stick of butter for the entire dish.
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24. Hot Chocolate Pudding
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25. Blueberry-Peach Bread Pudding
A bread pudding recipe doesn’t really seem to fit in on a list of gluten-free delectables — and that’s exactly what makes this recipe so excellent. Gluten-free bread, eggs, nutmeg and cinnamon, and plenty of fresh fruit combine to make a chewy, filling, and relatively nutritious dessert.
26. Vanilla Cardamom Tapioca Pudding
This pudding looks as pretty as its name makes it sound. Tapioca pearls, hemp milk, cardamom (of course), and a few other pantry staples combine to make a uniquely-flavored, low-fat, low-sugar, pearly-white cup o’delight.
27. Chocolate and Vanilla Pudding Parfaits
These black-and-white pudding cups manage to sneak in a heck of a lot of good-for-you foods: Dates, avocado, sunflower seed butter, almond milk,honey, and chopped fresh fruit sound like the contents of a shopping bag from the farmer’s market — but they combine to look like a prettier, more wholesome version of those pudding cups we all loved as kids.
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29. Vanilla Pudding
This one’s so easy to make it’s almost funny. Combine cashews, honey or agave (two of our favorite sugar substitutes), water, and vanilla bean in a blender (really, that’s it!), refrigerate overnight, and voila: a gluten-free, dairy-free, delicious treat.
30. Almost-Instant Pumpkin Mousse
The color might be a little off-putting, but the nutrient profile is not: pumpkin (asuperfood in our book) plus cinnamon, nutmeg, cloves, and marshmallow crème are the sole ingredients in this easy-to-make mousse.
31. Chai Chocolate Pots de Crème
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32. Congo Bars
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33. Chocolate Chip Cookies
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34. Ginger Snaps
The vegan, gluten-free dough used in this recipe lends itself to being rolled out and cut into shapes, so make sure the cookie cutters are handy. Ground ginger, cinnamon, and other spices add a health kick to this winter favorite.
35. Panforte
Chock full of healthy nuts, fruit, and spices, this gorgeous take on gluten-free cookies is like the health-obsessed cousin of the classic blondie.
36. Chocolate Chip & Double Chocolate Meringues
Meringues are a perennial gluten-free favorite, and this recipe is no exception. Seven simple ingredients and some serious mixing and sifting add up to low-fat, low-sugar, melt-in-your mouth drops o’ sweetness.
37. Coconut Macaroons
Another gluten-free dessert classic: the macaroon. Unsweetened shredded coconut, vanilla extract, agave nectar, egg whites, and a little sea salt make for one of the lowest-sugar desserts on the market.
38. Peppermint Patties
Who knew four whole ingredients are all that’s needed to make a homemade version of the peppermint patty? Dazzle friends with your culinary prowess and get your peppermint-chocolate fix on with this easy recipe. Dark chocolatecontributes antioxidants and stress-fighting powers while peppermint aids digestion.
39. Five-Ingredient Peanut Butter Cookies
Skip the flour and head straight for the peanut butter. These low-carb, soft, chewy cookies are testament to the fact that “gluten-free” and “delicious cookie” are not mutually exclusive terms.
40. The Raw Brownie
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41. Chocolate Fudge
Gluten-free, dairy-free fudge? Yes please! This stuff gets its sweet flavor and creamy texture from coconut butter, almond butter, a banana, cocoa powder, and some staples from the spice rack. Bonus: The recipe calls for zero added sugar!
42. Tropical Dessert Parfait
Chia seeds, flaxseeds, Greek yogurt, fresh fruit — this recipe’s nutrient profile is making us swoon. Mix in a little reduced-fat cream cheese for, well, creaminess, layer all the ingredients on top of each other, and you’ve got a dessert that’s healthy enough to qualify as “breakfast.”
43. Sliced Oranges and Pears with Mint Sugar: This one might not satisfy the most devoted of sweet teeth, but it certainly qualifies as healthy — and dessert-like. Oranges, pears, mint leaves, and just a bit of sugar per serving make for a light, simple dessert best served on a warm summer day.
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46. Mango Gratin: This cheery dessert bowl calls for healthy mango, yogurt, a little citrus, and paltry amounts of butter and sugar. Broil for two or three minutes and you’re good to go.
47. Ginger and Cardamom Poached Pears: Cardamom and ginger play starring roles next to vitamin-rich Bartlett or Anjou pears. Some lemon juice, sugar, and a few more seasonings take these curvaceous beauties to a whole other level of flavor.
48. Apple Pie Parfait: Superfoods apples, almonds, and cinnamon plus protein-rich Greek yogurt all contribute to this pretty little parfait’s nutritional punch, while honey, a dash of brown sugar, and a splash of maple syrup contribute to its bonafide “dessert” status.
49. Dried Fruit Compote with Ginger Tea and Lemon
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50. Banana-Blackberry Yogurt Popsicles
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51. Chocolate Almond Butter Popsicles
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52. Mango-Banana Popsicles
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53. Avocado Frosty Fudge Pops
Experience being a kid all over again with this healthier take on Fudgsicles. This dairy-free variety is made from avocados, almond milk, maple syrup, cashew butter, and a little bit of vanilla extract and cocoa powder — that’s it!
54. Banana Berry Sorbet
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55. One-Ingredient Banana Ice Cream
A healthy, non-diary, low-fat ice cream that counts towards our daily fruit quota? Yes please! Bonus: This “ice cream” is healthy enough to have with breakfast (or any other time of the day).
56. Dark Chocolate Avocado Cookies
Try these Greatist-approved chocolate treats: Delicious, gluten-free, and vegan. A successful and easy baking recipe with no butter, eggs, gluten, or dairy!
57. Chocolate Blueberry Smoothie
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59. Super Simple Fresh Plum Sorbet
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60. Baked Stuffed Apples with Maple Cream
Try satisfying your sweet tooth with these healthier, naturally gluten-free baked apples. Stuffed with dates and pecans, then doused in a delicious maple-mascarpone sauce, they’re elegant enough to serve at a fancy gathering, yet still wholesome and satisfying.
61. Cocoa Dusted Almonds
A protein- and fiber-rich superfood dusted in cocoa powder? Yes, please! These slightly sweet and salty nuts are a great option for on-the-go dessert consumption.
62. Harvest Fruit Compote
Looking for a way to use up all that fall fruit? Try this simple, healthy compote for an all-natural sugar fix.
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1 ½ tsp kosher salt
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