Amazing Protein Red Velvet Cake topped with a Greek yogurt and cream cheese frosting - truly the only one you will want. A high protein healthy red velvet cake sweetened with chocolate protein powder, and barely any fat - the ideal protein dessert!
Ingredients
1½cupWhole Wheat Pastry Flour, see post for subs, 180g
1⅓cupChocolate Protein Powder (Whey), 120g
1cupChocolate Protein Powder (Whey-casein), 90g
¾cupUnsweetened Cocoa Powder, 60g
½cup Zero Calorie 1:1 Sugar Replacement, 108g
3tspBaking Soda
2¼cupHot Water, 540ml
1½cupUnsweetened Applesauce, 360g
4tspMelted Butter, 20g
2TbspLemon Juice, 30ml
3TbspRed Food Coloring (Liquid)
Protein Cream Cheese Frosting:
1cupNon-fat Greek Yogurt, room temperature, 225g
5.3ozReduced Fat Cream Cheese, Softened, 150g
⅔cupVanilla Protein Powder, Whey-casein, 60g
Instructions
Preheat oven to 350°F and line bottom of 2 8” round cake pans with parchment paper; Spray sides with cooking spray.
In a bowl, combine flour, chocolate protein powders, cocoa powder, sweetener and baking soda. Set aside.
In a large bowl, whisk together hot water, applesauce, butter, lemon juice and red food color.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan, and bake for 25-30 minutes.Don’t let the batter sit out.
A tester inserted into the center should come out clean and center of cake springy to touch.
Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
Frosting:
In a bowl beat softened cream cheese with hand mixer until fluffy.
Add yogurt and beat again.Add protein powder and mix until smooth.
Spread half mixture on one cake layer, place second layer on top, and spread remaining frosting on top.
Notes
Nutritional information is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.