Who doesn't love a red velvet cake? It's my favorite. Is there any way to add in protein without ending up with a dry mess?
Protein cakes aren't imitations of real cakes. Sure, there's always the fast microwave mug cake, the single-layer cake, and the occasional protein-baked creation that comes out tasting like a subpar version of the original. Well, cast those sad excuses for dessert aside and welcome the protein cake that really takes, well, the cake. Enter red velvet.
This cake is one of my favorite cakes to make when I feel like having a proper cake. You know: a creamy-layered, cakey, moist, soft, and delicious cake. Every time I make it, I feel like I should stick a candle on top and sing happy birthday! It's just so sweet and nom-nom-nom delicious. The best part: You can eat the entire cake! What's not to love?
Now, to make a really brightly colored red velvet cake (protein based or otherwise) you need to use red food coloring, aka E120-129. Personally, I'm not a big fan of using ingredients that sound more like bar-scan codes, so I use beetroot to color my cake red. You may be thinking: 'Whoa, whoa, whoa, Anna. Beetroot in cake sounds nasty!' but to that I say: 'Hold on.' While the idea of beetroot in cake does, in fact, sound gross, it isn't. It's far from it!
As long as you add beetroot in moderation, the cake is wonderful! Beetroot also works well with this particular recipe because it naturally colors the cake while simultaneously giving baked goods a moist texture. This comes in handy when you bake with whey in particular because beetroot, much like sweet potato, overrides whey protein powder's propensity to leave cakes dry and rubbery.
If you're still skeptical about baking with beetroot, you can always omit it and use red food coloring instead. If you do, though, add a small cooked sweet potato to add moisture and offset the whey. But please make this cake. Make it and rejoice. Your tastebuds will thank you for it!
- 1/4 cup of Vanilla Whey
- 1/4 cup Total 0% Greek Yogurt
- 1/2 cup Liquid Egg Whites
- 1 small cooked Beet (55g)
- 2 tbsp Coconut Flour
- 1/4 cup Buckwheat (or Rolled Oats)
- 1 tsp of Vanilla Flavdrops (or your liquid sweetener of choice)
- 1/2 tsp of Baking Soda
- *1/2 tsp of Red Food Coloring (*If you want to go down this route)
- 1/4 cup of Vanilla Whey
- 1/4 cup of Total 0% Greek Yogurt
- 1/4 cup of Ricotta
- First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
- Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
- Let the cakes cool completely before you slice them horizontally into 3-4 layers.
- Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.
Serving Size 1/2 muffin cake
(Recipe yields 2 muffin cakes)
Protein Red Velvet Cake PDF (227 KB)
Still hungry? Check out more of my healthy, protein-packed, and delicious holiday recipes on my Protein Pow Holiday Recipes Ebook!