Protein Red Velvet Cake – The Only One You Want!

8 slices
30 min

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!

A protein powder red velvet cake was the reason I bought that red food color a while ago, but never ended to getting to it for some reason.

Now that I think about it, maybe its because I wanted test out the color first and see how much red color I would need for a particular amount of cocoa in a chocolate protein cake overall.

Definitely was worth the wait because this color was so poppin it made me super happy when I cut into it!


Ingredients for Protein Red Velvet Cake:

This red velvet protein cake is a healthy dessert recipe with chocolate protein powder to replace the sugar and Greek yogurt to add extra protein and moisture – a low fat recipe too with barely any butter.


See the alternatives later in the post.



  • 1:1 Gluten Free All Purpose Flour
  • Chocolate Protein Powder – this replaces the sugar in this recipe and is the key to what makes it a high protein cake. I use Quest Nutrition’s Chocolate protein powder – it’s a whey-caesin blend and works best for baking.
  • Unsweetened Cocoa Powder
  • Non-fat Greek Yogurt another protein-packed ingredient!
  • Almond Milk for a slightly low calorie and healthy recipe; No buttermilk needed here
  • Red Food Coloring for that red velvet effect
  • An Egg
  • And an Egg White
  • Just a bit of melted butter
  • Vanilla Extract
  • Baking Powder and Baking Soda

And for the frosting?

I just went for a simple and healthy cream cheese protein fosting for this red velvet cake;

Here’s what you need:




  • Reduced Fat Cream Cheese for a lightly healthy cream cheese frosting
  • Non-fat Greek Yogurt
  • Vanilla Protein Powder:I used a Whey-Caesin blend from Quest Nutrition here too

Protein Red Velvet Cake – The Only One You Want!

Recipe details

  • 8  slices
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 2/3 cup (80 g) 1:1 Gluten Free Baking Flour, see post for subs
  • ⅔ cup Chocolate Protein Powder, 2 scoops, 60g, recommendation below
  • ¼ cup Unsweetened Cocoa Powder
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Non-fat Greek Yogurt, room temperature, 112g
  • ¾ Tbsp Almond Milk, or other, room temperature, 180ml
  • 2 Tbsp Melted Butter, 28g
  • 1½ Tbsp Red Food Coloring (Liquid)
  • 1 Egg, room temperature
  • 1 Egg White
  • 2 tsp Vanilla Extract

Protein Cream Cheese Frosting:

  • 1 cup Non-fat Greek Yogurt, room temperature, 225g
  • 3 oz Reduced Fat Cream Cheese, Softened, 85g
  • 2 scoops Vanilla Protein Powder, about 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 gluten free all purpose flour, chocolate protein powder, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk Greek yogurt, milk, melted butter, red food coloring, egg, egg white and vanilla.
Add in dry mix in wet and fold using a large spoon or spatula.DO NOT OVER-MIX or the cake will be tough because of the protein powder.
Divide mixture among both baking pans.
Bake on center rack for 20 minutes.A tester inserted into the center will come out clean and top springy to touch.
Transfer to a cooling rack to cool completely.

Frosting:

In a bowl whisk together softened cream cheese, yogurt and protein powder until smooth.
Spread half mixture on one cake layer, place second layer on top, and spread remaining frosting on top.

Tips

  • See website post (https://www.haylskitchen.com/protein-red-velvet-cake/) for nutrition details, alternate ingredients, tips and storage options.
Haylee Jane Monteiro
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Comments

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  • Beth Anne Cade Beth Anne Cade on Jul 21, 2021

    Could you use beet powder for color instead of red dye ?

    • Haylee Jane Monteiro Haylee Jane Monteiro on Jul 22, 2021

      Hi Beth Anne.


      I haven't tried it with beet powder, but I've heard of people using it for red velvet cakes, so you could definitely give it a try! I'd love to know if you do!

      (and really appreciate if you left a comment on my website on what you think. link)

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