Umami Recipes
Umami Recipes

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Lo Sugar Red Velvet Cake (modified from Divas Can Cook)

1 layer cakes


30 minutes

total time


3/4 cups plain flour

1/4 cup cornstarch (to mimic cake flour)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tbsp cocoa powder

2 tbsp sugar

1/2 cup yoghurt

1/2 cup vegetable oil

2 eggs

1 tbsp vanilla extract

1/2 tbsp red food coloring

1/4 cup plain hot coffee

3 tbsp equiv Splenda

1/2 tsp vinegar


Preheat oven to Gas 3 with rack in the middle shelf.

Boil kettle and brew 1/2 cup coffee with 1 tsp coffee granules and 3 tbsp Splenda.

Grease, line and grease a cake pan.

Put a cake strip in cold water.

In a large bowl, whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder, 2 tbsp cocoa powder, and 1/2 tsp salt. Pour into deep plate and rinse bowl.

In the large bowl, whisk 2 eggs (eyes removed), 2 tbsp sugar, 1 tbsp vanilla, 1/2 tbsp red food colouring, 1/2 cup yoghurt and 1/2 cup oil.

Stir in the 1/4 coffee and add 1/2 tsp white vinegar.

Apply cake strip to cake pan.

Sift dry ingredients into wet until fully combined, working quickly. Batter will be thin.

Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.

Let pan cool on a cooling rack for 10 min then slide a knife or offset spatula around the inside of the pan to loosen the cake from the pan. Gently remove the cake from the pan and let finish cooling. (The warm cake will be very delicate.)

Frost the cake with cream cheese frosting when the cakes have cooled completely.



Result: this recipe version turned out good, an even cake layer, red colour, nice flavour (slightly fishy without icing lmao) and moist. Slightly too moist in centre but as a result it kept well and never got dry.

1 layer cakes


30 minutes

total time
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