RED VELVET PROTEIN CAKE

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:

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!