RED VELVET PROTEIN CAKE

INGREDIENTS

FOR THE CAKE:

• 30g (or 1/4 cup) of 100% Whey Protein Professional (Vanilla flavor)
• 1/4 cup 0% Greek Yogurt
• 5 egg whites or 1/2 cup Liquid Egg Whites
• 1 Beetroot (small ~ 50g, cooked - for moisture and color)
• 2 tablespoons Coconut Flour
• 20g (or 1/4 cup) Buckwheat (or rolled oats)
• 1 tablespoon Liquid Sweetener of choice
• 1/2 tablespoon of Baking Soda
• 1/2 tablespoon of Red Food Coloring - optional

FOR THE TOPPING:

• 30g (or 1/4 cup) of 100% Whey Protein Professional (Vanilla flavor)
• 1/4 cup of 0% Greek Yogurt
• 1/4 cup of Ricotta Cheese

HOW TO MAKE THE BEST RED VELVET PROTEIN CAKE:

1. Take a handheld blender and blend all the cake ingredients. Then, pour into either two large muffin pans, or into four muffin cases.
2. Bake at 350 °F (176 °C) for about 35-40 minutes or until an inserted knife comes out clean.
3. Let the cakes cool completely before slicing them horizontally into 3-4 layers.
4. Make your filling by mixing all the topping ingredients, sticking the mix into a piping bag, and adding it to the inside and on top of the cakes.

Enjoy!