Red Velvet Protein Cake
Sarah Wilkins
Sarah Wilkins
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148 Calories
12 g Carbs
15 g Protein
4 g Fat
Total Time
8 servings

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.

Cake Ingredients

  • 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

Frosting Ingredients

  • 6 oz whipped Greek cream cheese
  • ⅓ cup confectioners erythritol
  • ½ tsp vanilla extract

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  1. Preheat oven to 400 F.
  2. 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.
  3. Reduce oven temp to 350 F.
  4. Scrape off outer skins of your beets and add to blender along with yogurt, egg whites, and other wet ingredients. Blend until smooth.
  5. In a medium mixing bowl, whisk together dry ingredients: protein powder, sweetener, flour, starch, cocoa, baking soda, baking powder, and salt.
  6. Add beet mixture from blender to dry ingredients and mix until no clumps remain.
  7. Lightly coat two 6-inch ramekins or Pyrex bowls or one 9-inch cake pan with cooking spray.
  8. Pour batter into prepared vessels and place in preheated oven.
  9. Bake for 35-45 minutes until a toothpick or knife inserted comes out clean.
  10. While cakes cool, combine frosting ingredients and place in the fridge for 15-20 minutes.
  11. Frost cakes and garnish with chocolate shavings if desired.
  12. Store in the fridge in an airtight container up to one week, or in the freezer up to one month.

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