If artificial food colouring and insane amounts of sugar aren’t your jam, try this ultra-moist, gorgeously vibrant red velvet protein cake made with roasted beets! I promise, the beet flavour is almost undetectable and actually blends amazingly well with the cream cheese frosting.
That being said, if you’re afraid to try beets in a cake, just substitute an equal measure of baked sweet potato plus 1-2 tablespoons of red food colouring.
- Chocolate protein powder, 80 g
- Organic stevia blend, 1/3 cup
- Coconut flour, 1/4 cup
- Tapioca starch, 1/4 cup
- Unsweetened natural cocoa powder, 2 tbsp
- Baking powder, 1 tsp
- Baking soda, 1/2 tsp
- Salt, 1/4 tsp (optional)
- Roasted beets, 250 g (2 medium)
- Nonfat plain Greek yogurt, 1/2 cup
- Egg whites, 1/2 cup (4 large)
- Unsweetened applesauce, 1/2 cup
- Vanilla extract, 1 tbsp
- Apple cider vinegar, 2 tsp.
- Butter extract, 1 tsp. (optional)
- Whipped Greek cream cheese, 6 oz.
- Confectioner’s erythritol (or sweetener of choice), 1/3 cup
- Vanilla extract (optional), 1/2 tsp
- Preheat oven to 400 F.
- Scrub and trim two medium beets, and wrap in tin foil. Place in a baking dish and bake for 1-1/2 to 2 hours until pierced easily with a fork (the longer you bake, the more the natural sugars develop and the sweeter your beets will taste). This step can be done up to a day in advance.
- Reduce oven temp to 350 F.
- Scrape off outer skins of your beets and add to blender along with yogurt, egg whites, and other wet ingredients. Blend until smooth.
- In a medium mixing bowl, whisk together dry ingredients: protein powder, sweetener, flour, starch, cocoa, baking soda, baking powder, and salt.
- Add beet mixture from blender to dry ingredients and mix until no clumps remain.
- Lightly coat two 6-inch ramekins or Pyrex bowls or one 9-inch cake pan with cooking spray.
- Pour batter into prepared vessels and place in preheated oven.
- Bake for 35-45 minutes until a toothpick or knife inserted comes out clean.
- While cakes cool, combine frosting ingredients and place in the fridge for 15-20 minutes.
- Frost cakes and garnish with chocolate shavings if desired.
- Store in the fridge in an airtight container up to one week, or in the freezer up to one month.
- Serving size: 1 slice (including frosting and optional items)
- Recipe yields 8 servings
- Calories: 151
- Fat: 4.0 g
- Carbs: 15 g
- Protein: 14 g