Ask The Protein Powder Chef: 'Do You Have A Recipe For Red Velvet Cake?'

Its bright red color practically screams 'holiday season.' If you think it's impossible to make this fattening favorite healthy, think again!

Q: 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!

View Recipe Here

Still hungry? Check out more of my healthy, protein-packed, and delicious holiday recipes on my Protein Pow Holiday Recipes Ebook!