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Total Time
45mins
Prep 5 mins
Cook 40 mins

Delicious spin on classic red velvet cake for those that need more protein in their diet or are simply protein fiends who don't want to give up macros for flavor!

Ingredients Nutrition

  • Cake ingredients

  • 14 cup vanilla whey protein powder
  • 14 cup total 0% fat free Greek yogurt
  • 12 cup pasteurized liquid egg-whites
  • 1 (55 g) cooked beets
  • 2 tablespoons coconut flour
  • 14 cup buckwheat groats or 14 cup rolled oats
  • 1 teaspoon FlavDrops or 1 teaspoon your liquid sweetener, of choice
  • 12 teaspoon baking soda
  • red food coloring (*If you want to go down this route)
  • Topping

  • 14 cup vanilla whey protein powder
  • 14 cup of total 0% fat free Greek yogurt
  • 14 cup ricotta cheese

Directions

  1. First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did 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 you slice them horizontally into 3-4 layers.
  4. Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.