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Protein Red Velvet Cake

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A healthier spin on the classic red velvet cake, packed with protein and flavor without sacrificing indulgence.

Ingredients

Scale
  • 1 cup Greek yogurt or cottage cheese
  • 1 cup protein powder
  • 2 cups light flour alternative (whole wheat, almond, or gluten-free flour)
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1 tablespoon vinegar
  • 2 large eggs
  • ¼ cup red food coloring
  • 8 oz. reduced-fat cream cheese for frosting
  • ½ cup Greek yogurt for frosting
  • 1 cup powdered sugar or sugar substitute for frosting

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare two 9-inch round cake pans by greasing and lining with parchment paper.
  3. Mix together 2 cups of flour alternative, ½ cup cocoa powder, 1 teaspoon baking soda, and 1 teaspoon baking powder in a medium bowl.
  4. Blend in a large mixing bowl, 1 cup Greek yogurt (or cottage cheese), 1 cup protein powder, and 1 cup rolled sugar. Add 2 large eggs, 1 tablespoon vanilla extract, and 1 tablespoon vinegar.
  5. Combine the dry mixture into the wet mixture, folding until just combined.
  6. Add ¼ cup red food coloring and stir until incorporated.
  7. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes in pans before transferring to a wire rack.
  8. Whip the frosting by beating together 8 oz. reduced-fat cream cheese, ½ cup Greek yogurt, and 1 cup powdered sugar until smooth.
  9. Assemble by layering the cake with frosting in between the layers and on the top and sides.

Notes

You can add mint extract for a minty flavor or make cupcakes for individual servings. Adjust the red food coloring based on desired color.

Nutrition

Keywords: red velvet cake, protein cake, healthy dessert, baking, cake recipe

Find it online: https://platefulkitchen.com/protein-red-velvet-cake-costco-health-focused-edition/