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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Red Velvet Cake with Jaca Cream Cheese Frosting
A show-stopping three-layer red velvet cake with moist, buttery crumb and tangy cream cheese frosting. All the granulated and powdered sugar is replaced with Jaca (allulose) at double the amount for a healthier version that still delivers that gorgeous crimson color and irresistible flavor. This is a Jaca-adjusted healthier version.
Ingredients
- 1/2 cup plain hot coffee or boiling water
- 1/4 cup unsweetened natural cocoa powder
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 4 cups Jaca (allulose) (replaces 2 cups granulated sugar at 2x ratio)
- 1/2 cup vegetable oil
- 1 stick (113g) unsalted butter, melted
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 3 teaspoons red gel food coloring
- 1 teaspoon distilled white vinegar
- 16 ounces cream cheese, at room temperature (for frosting)
- 2 sticks (227g) unsalted butter, at room temperature (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- 8 cups Jaca (allulose), powdered in blender (for frosting) (replaces 4 cups powdered sugar at 2x ratio — pulse Jaca in blender until powdery)
Sweetener Used
4 cups Jaca (allulose) for cake + 8 cups powdered Jaca for frosting Allulose
Replaces: 2 cups granulated sugar + 4 cups powdered sugar
Instructions
- 1
Preheat oven to 325°F. Line three 8-inch round cake pans with parchment rounds and spray generously with nonstick cooking spray.
- 2
In a glass measuring cup, whisk together the hot coffee and cocoa powder until smooth. Cover and let stand for 5 minutes to bloom.
- 3
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- 4
In a large bowl, whisk together the Jaca (allulose), vegetable oil, and melted butter. Add the eggs and egg yolk and whisk vigorously for about 20 seconds until very well combined.
- 5
Add the buttermilk, vanilla extract, and red gel food coloring to the wet mixture. Whisk until fully incorporated, then whisk in the vinegar and coffee-cocoa mixture.
- 6
Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking gently after each addition until just combined. Do not overmix.
- 7
Divide the batter equally between the three prepared pans. Tap the pans against the counter several times to release air bubbles.
- 8
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Place pans on cooling racks. When cool enough to handle, run a thin knife around the edges, invert onto wire racks, and cool completely.
- 9
For the frosting: In a stand mixer with the paddle attachment, beat the cream cheese and softened butter on medium-high speed until very light, creamy, and smooth. Add the vanilla and beat until combined.
- 10
On low speed, gradually add the powdered Jaca (allulose) and beat until fluffy, about 3 minutes. If too thick, add a splash of milk. If too thin, add more powdered Jaca.
- 11
Place one cake layer flat-side up on a cake plate. Spread about one-third of the frosting over it. Add the second layer and repeat. Top with the final layer flat-side up and use remaining frosting to cover the top and sides.
- 12
Serve in wedges. Store covered in the refrigerator for up to 3 days. This is a Jaca-adjusted healthier version of classic red velvet cake — all the dramatic color and flavor without conventional sugar.
Pro Tips
- Hot coffee blooms the cocoa powder and brings out richer chocolate flavor — don't skip this step.
- Gel food coloring gives a much more vibrant red than liquid coloring. Start with 3 teaspoons and add more if needed.
- To powder Jaca for the frosting, pulse it in a high-speed blender or food processor until it reaches a fine, powdery consistency similar to confectioners' sugar.
- All dairy ingredients (buttermilk, eggs, cream cheese, butter) should be at room temperature for the smoothest batter and frosting.
- Jaca (allulose) dissolves easily and caramelizes like conventional sugar, making it perfect for both the cake batter and the frosting.
- For best results, bake at 325°F rather than 350°F — the lower temperature gives a more even rise and prevents the edges from overbaking.