Ingredients:

  • 2 ½ cups (315g) All-purpose flour
  • 1 ½ cups (300g) Granulated monk fruit sweetener
  • 1 tsp Baking soda
  • 1 tsp Fine sea salt
  • 1 tbsp Unsweetened cocoa powder
  • 1 cup (240ml) Low-fat buttermilk
  • 2 Large eggs
  • 1 cup (240ml) Light olive oil
  • 1 tsp White distilled vinegar
  • 1 tbsp Pure vanilla extract
  • 2 tbsp Natural red food gel
  • 16 oz (450g) Low-fat cream cheese
  • ½ cup (115g) Grass-fed butter
  • 1 ½ cups (180g) Powdered erythritol
  • 1/4 cup (60g) Plain Greek yogurt
  • 6 Large strawberries
  • 1/2 cup (85g) Dark chocolate (70% cocoa), melted

Instructions:

  1. Heat your oven to 350°F (180°C). Grease your pans and line the bottoms with parchment paper.
  2. Whisk the flour, monk fruit, baking soda, salt, and cocoa powder in a large bowl.
  3. In a separate bowl, whisk the oil, buttermilk, eggs, vinegar, vanilla, and red gel. Smell the tangy buttermilk and sweet vanilla as they combine into a bright pink liquid.
  4. Slowly pour the wet ingredients into the dry. Whisk until no streaks of white remain, but don't overwork it or you'll get a tough cake.
  5. Divide the batter and bake for 30 minutes. The kitchen will fill with a toasted cocoa aroma as the edges pull away from the pan.
  6. Let the cakes sit in the pans for 10 minutes, then flip onto a wire rack. Cool completely before frosting, or you'll have a melted mess.
  7. Beat the cream cheese and butter until smooth. Add the powdered erythritol and Greek yogurt.
  8. Beat the frosting for 3 full minutes until it looks like a soft, white cloud.
  9. Melt the dark chocolate and dip your strawberries. Let them set on parchment while you assemble the cake with red velvet.