This sweet and buttery Yellow Cake is so light, fluffy, and moist, you’d never know it’s sugar free, low fat, gluten free, and dairy free too. And it’s only 120 calories!

Ingredients

Cake:

• 136g (1 cup) Sweet White Sorghum Flour
• 60g (½ cup) Oat Flour
• 60g (½ cup) Arrowroot Starch
• 1 tsp Double-Acting Baking Powder
• 1 tsp Baking Soda
• ¼ tsp Salt
• 246g (1 cup) Unsweetened Applesauce
• ¾ cup Unsweetened Vanilla Almond Milk
• 96g (½ cup) Granulated Erythritol
• 5 Large Egg Whites (fresh, not cartoned)
• 2 tsp Vanilla Crème-Flavored Stevia Extract
• 2 tsp Natural Butter Flavor
• 1 tsp Vanilla Paste
• 1 tsp Ground Turmeric
• 1 tbs Apple Cider Vinegar

Frosting:

• 1½ cups Fat Free Cottage Cheese
• 4 oz Neufchâtel Cream Cheese (room temperature)
• 1 tsp Vanilla Paste
• 1 tsp Vanilla Crème-Flavored Stevia Extract
• 90g (1 cup) Chocolate Whey Protein Powder
• 3 tbs Unsweetened Natural Cocoa Powder

Instructions

For the Cake:

• Preheat the oven to 350 degrees Fahrenheit and spray two 8″ cake pans with cooking spray.
• In a small bowl, whisk together the sorghum flour, oat flour, arrowroot starch, baking powder, baking soda, and salt.
• In a large bowl, whisk together the applesauce, almond milk, erythritol, egg whites, stevia extract, butter flavor, vanilla paste, and turmeric. Whisk until completely even.
• Dump the dry ingredients into the wet ingredients and whisk until smooth.
• Lastly, whisk in the vinegar.
• Pour the batter evenly between the two pans and bake for ~20-25 minutes, or until the surface of the cakes are firm and spring back when tapped. Let cool completely.

For the Frosting:

• In a high-speed blender (I used my NutriBullet), add the cottage cheese and cream cheese. Blend until smooth.
• Add the vanilla paste and stevia extract and blend again.
• Add the protein powder and cocoa powder and blend until smooth. If it’s too thick to blend, scrape it all into a bowl and whisk by hand, or use a hand mixer. Cover the bowl with plastic wrap and refrigerate until chilled throughout.
• Frost the cake, refrigerate for ~1 hour for the frosting to firm, then slice, serve, and enjoy!