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Healthy Red Velvet Cake (BBC Good Food Modification)

6 servings



total time


This experiment did not work! Just find a better recipe.

120g soy milk w 1 tbsp lemon

60g fat free Greek yogurt

30g butter, melted and cooled

100g plain flour 20g tapioca flour (to mimic cake flour)

4 tbsp (20g) 1/4 cup unsweetened cocoa powder (add tapioca for the difference if not enough)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

2 tsp vanilla extract

2 tbsp granulated stevia

2 tbsp sugar

1/2 tbsp red food colouring (up to a max of 1 1/2 tbsp if needed)


Weigh out 100g soy milk. Add 1 tbsp lemon and set aside.

Melt 30g butter, then weigh out 60g Greek yogurt to the same bowl and combine. Whisk in 1 egg, 2 tsp vanilla extract, 2 tbsp stevia, 2 tbsp sugar, and 1/2 tbsp red food colouring.

In a mixing bowl, 20g cocoa powder (1/4 cup) and whisk to remove lumps. Add 100g flour, 25g tapioca flour (or more to bring it up to 145g), 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt.

Preheat oven to Gas Mark 4 with the rack in the middle. Line a cake pan. Soak a cake pan belt in water and place in fridge.

Add soy milk to butter, stir well, and then adding to mixing bowl and stir until just incorporated. Make final colour adjustments!

Add cake pan belt to cake pan. Bake for 35min until centre is 98C. Leave to cool in pan for ten minutes then place on wire rack.



Result: FAIL too much cocoa powder made of flavourless bitter and dry

Recipe: my own combo of healthy recipe and good food recipe.

6 servings



total time
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