Shopping Cart
No products in the cart.

Red Velvet Cake (sugar free)

Red velvet cake is for young and old. It’s nice and creamy. Red velvet cake is perfect for a party, Valentine’s Day or even Christmas.

Preparation time

15 min preparation time + 1 hour baking time + 15 min finishing time


12 people



Print this recipe


For 12 people

For the cake

  • 250 g self-rising baking flour
  • 15 g unsweetend cocoa powder
  • Pinch of salt
  • 250 g Zùsto
  • 120 g hard margarine (at room temperature)
  • 2 eggs
  • 1 tsp vanilla extract
  • 240 ml buttermilk
  • 2 tsp red gel dye (amount depends on brand)
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar

Cream cheese frosting

  • 125 g butter (at room temperature)
  • 250 g roomkaas
  • 100 g Zùsto
  • 1 tsp vanilla extract


  • 3 mixing bowls
  • Measuring cup
  • Round springform pan of +/- 18 cm diameter
  • Wire rack

Preparation method

For the cakes

  1. Preheat the oven to 180 °C. Grease the springform pan and dust generously with flour.
  2. Sift the baking flour together with the cocoa powder and mix in the salt and Zùsto. Put aside.
  3. In another mixing bowl, beat the margarine until soft and add the eggs one at a time. Add the vanilla extract and mix further.
  4. Pour the buttermilk into a measuring cup and stir in the red food coloring.
  5. Turn the mixer to low speed and add the flour mixture and buttermilk in turns. Finish with the flour.
  6. Put the baking powder in a separate bowl and add the vinegar. Let it foam for a moment, then add it to the batter (this will make the cake fluffier).
  7. Pour the batter into the springform pan. Bake the cake for +/- 60 min in the preheated oven (if necessary, cover the top with aluminum foil if it starts to bake too hard).
  8. Let the cake cool for 15 min before snapping off the edges of the mould. Then allow it to cool completely on a wire rack.

For the cream cheese frosting

  1. Mix the butter until soft.
  2. In another mixing bowl, mix the cream cheese together with the Zùsto and vanilla extract.
  3. Add the cream cheese batter to the softened butter and mix until even.
  4. Does your cake have a “bump”? Then cut this off with a large kitchen knife so that you have a flat top (keep this aside, this will be used later to decorate the top). Cut the cake lengthwise so that you get 2 flat cakes.
  5. Place 1 cake slice on a cake tray or plate and spread with cream cheese frosting (about 1/3rd of the batter). Then place the 2nd cake slice on top. Finish off the top and edges of the cake with the remaining cream cheese frosting. For this you can use a palette knife or an ordinary knife. Crumble the piece of cake you’d set aside (from the hump) and sprinkle it over the top of the cake for decoration.
  6. Store in the fridge.


Nutritional values

Red Velvet cake Per 100 g of cake
Energy (kcal) 273
Fat (g) 18.3 g
Of which saturates (g) 10.1 g
Carbohydrates (g) 15.3 g
Fibre (g) 5.6 g
Protein (g) 5.1 g

About Yasmine Marchal

Hi, I’m Yasmine from the pastry blog Tartes Yaya. As well as running my blog, I work full time as an IT project manager. Baking is my creative outlet, but I also enjoy sports (jogging, hiking, aerial dance and horse riding).

I’m mum to an 8 year old boy, Ilyas, and a 6 year old girl, Fatou. In August 2018, Ilyas was diagnosed with type 1 diabetes (an autoimmune disease that is not caused by eating too much sugar… just to clarify that! ;)).Even though a type 1 diabetic can eat whatever they want and don’t have to follow a special diet, their body has greater difficulty in processing real sugars because the body is not able to produce insulin itself or manage insulin spikes properly.

My son’s diabetes led me to discover Zùsto and since then, Zùsto has been my favourite sugar substitute!

Leave a Reply

Your email address will not be published. Required fields are marked *