Red Velvet "Cheese"Cake

³ Description

Super healthy, red velvet "cheese"cake made with cottage cheese, Greek yogurt, oatmeal, and red food coloring among other things

² Ingredients

•  1 medium (7" to 7-7/8" long) Bananas
•  1 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
•  1 serving (serving = 1/3 spray) Spectrum Coconut Spray Oil
•  1 cup (not packed) Cottage Cheese (Lowfat 2% Milkfat)
•  1 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 tsp Baking Soda
•  1 serving (serving = 1/3 cup) A Taste of Thai Lite Coconut Milk
•  1 serving (serving = 1 egg) Eggland's Best Large Grade A Eggs
•  1 tablespoon Cocoa Powder
•  1/3 serving (serving = 1 tbsp) Great Value Distilled White Vinegar
•  1 serving (serving = 1 packet) Truvia Sweetener
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1 serving (serving = 1/4 tsp) Diamond Crystal Kosher Salt
•  1 serving (serving = 1 egg) My Essentials Large White Eggs
•  1 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt

q Directions

Red Velvet Ingredients:

2 1/14 cups oat flour,
2 tbsp, unsweetened cocoa powder,
1 1/4 tsp baking powder,
1 tsp baking soda,
1/2 tsp salt,
1 cup canned coconut milk,
1 oz red food coloring,
1 tsp distilled white vinegar, (didn't see the use of this),
1 tsp vanilla extract, 3/4 cup stevia in the raw (I would use more),
1/2 cup melted coconut oil (I used a banana instead),
2 large eggs.

"Cheesecake" Ingredients:

8 oz plain #chobani,
16 oz lowfat cottage cheese,
2 tsp vanilla extract,
3/4 cup (again, I would use more) stevia in the raw,
2 whole eggs,
4 egg whites,
1/4 cup coconut flour.

Cake:
Preheat oven to 350°F.
Sift oat flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
Blend the coconut milk, food coloring, vinegar, and vanilla in another bowl .
Beat the sugar and coconut oil in large bowl until light and fluffy.
Add eggs 1 at a time, beating well blended after each addition.
Beat in dry ingredients in 3 additions alternately with coconut milk mixture in 2 additions.
Put about 1/4 inch of cake batter in the bottom of a greased and floured 10 inch springform.
Use the rest of the batter in a 13x9 or 9 inch cake pan.
Bake both pans for about 20 minutes or until a toothpick comes out clean.
Cool in pans about 5 minutes and turn out to cool completely.
Break the larger cake (NOT the one in the springform) into large chunks and set aside.

Cheesecake:
Preheat oven to 375F
Beat the cheesecake ingredients together until smooth.
Reserve about 1/2 cup cake crumbs for the top.
Fold the remaining cake chunks into cheesecake batter.
Pour into pan.
Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
Place pan in larger pan of hot water. Water should come halfway up the sides.
Bake for 45 minutes.
Turn oven off and leave door closed for 1 hour.
Remove from oven, take out of bain marie.
Let come to room temperature and cover tightly.
Store in refrigerator.

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