If artificial food coloring and insane amounts of sugar aren't your jam, try this ultra-moist, gorgeously vibrant red velvet protein cake made with roasted beets! I promise, the beet flavor is almost undetectable and actually blends amazingly well with the cream cheese frosting. That being said, if you're afraid to try beets in a cake, just substitute an equal measure of baked sweet potato plus 1-2 tablespoons of red food coloring.
- 80 g chocolate protein powder
- ⅓ cup Pyure organic stevia blend
- ¼ cup coconut flour
- ¼ cup tapioca flour
- 2 tbsp cocoa powder, unsweetened
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp table salt
- 2 roasted beets
- ½ cup nonfat plain Greek yogurt
- ½ cup egg whites
- ½ cup unsweetened applesauce
- 1 tbsp vanilla extract
- 2 tsp apple cider vinegar
- 1 tsp butter extract
- 6 oz whipped Greek cream cheese
- ⅓ cup confectioners erythritol
- ½ tsp vanilla extract
- Preheat oven to 400 F.
- Scrub and trim two medium beets, and wrap in tin foil. Place in a baking dish and bake for 1-1/2 to 2 hours until pierced easily with a fork (the longer you bake, the more the natural sugars develop and the sweeter your beets will taste). This step can be done up to a day in advance.
- Reduce oven temp to 350 F.
- Scrape off outer skins of your beets and add to blender along with yogurt, egg whites, and other wet ingredients. Blend until smooth.
- In a medium mixing bowl, whisk together dry ingredients: protein powder, sweetener, flour, starch, cocoa, baking soda, baking powder, and salt.
- Add beet mixture from blender to dry ingredients and mix until no clumps remain.
- Lightly coat two 6-inch ramekins or Pyrex bowls or one 9-inch cake pan with cooking spray.
- Pour batter into prepared vessels and place in preheated oven.
- Bake for 35-45 minutes until a toothpick or knife inserted comes out clean.
- While cakes cool, combine frosting ingredients and place in the fridge for 15-20 minutes.
- Frost cakes and garnish with chocolate shavings if desired.
- Store in the fridge in an airtight container up to one week, or in the freezer up to one month.