Red Velvet Swirl Cake in 1 Hour

Instructions:

1. Heat and Prep. Preheat your oven to 350°F (175°C). Grease your 9x9 inch pan and line it with parchment paper, making sure you have a handle of paper hanging over the sides. Note: This prevents the cheesecake from sticking to the edges.
2. Sift Dry Ingredients. Whisk together 2 cups (250g) all purpose flour, 3/4 cup (150g) coconut sugar, 2 tbsp (15g) cocoa powder, 1/2 tsp (2g) baking soda, and 1/2 tsp (3g) salt.
3. Blend Wet Ingredients. In a separate bowl, combine 3/4 cup (180ml) buttermilk, 1/4 cup (60ml) applesauce, 1 egg, 1 tsp (5ml) vanilla, and 1 tbsp (15ml) red food coloring gel.
4. Combine Batters. Fold the wet mixture into the dry ingredients until the batter is a uniform crimson. Stop mixing the moment the flour disappears to avoid a tough cake.
5. Mix Cheesecake Fill. Beat 8 oz (225g) softened low-fat cream cheese, 1/4 cup (60g) Greek yogurt, 1/4 cup (50g) honey, 1 egg, and 1/2 tsp (2g) vanilla until the mixture is velvety and smooth.
6. Layer the Pan. Pour half of the red batter into the pan. Dollop half of the cheesecake mix on top. Repeat with the remaining red batter, then the remaining cheesecake mix.
7. The Swirl. Use a knife or skewer to draw figure-8 patterns through the batters. Do not over swirl, or you'll just mix the colors together.
8. Bake and Test. Bake for 35-40 minutes until the edges are puffed and a toothpick comes out with a few moist crumbs.
9. The Set. Let the cake cool in the pan, then chill in the fridge for 2 hours. Note: This is the most important step for a clean slice.
10. Frost. Beat 4 oz (115g) softened low-fat cream cheese, 2 tbsp (30g) softened butter, 1 cup (120g) powdered sugar, and 1 tsp (5ml) lemon juice. Spread over the chilled cake.