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Red Velvet Protein Cake

Red Velvet Protein Cake

This recipe is simple and the end result is really tasty! Try it next time you fancy having a red velvet cake that is high in protein, packed full of nutrients and fibre, and tastes amazing.

Ingredients:

8g butter
134g liquid egg whites
27g quark
121g red kidney beans
48g vanilla whey
11g cocoa
25g beetroot (cooked)
34g hulled hemp seeds
38g banana
18g coconut flour
50ml coconut milk

Frosting Ingredients:

120ml coconut milk
12g coconut flour
9g quinoa flakes
46g quark
45g vanilla whey
3g xanthan gum*

Directions:

1. Mix ingredients in a bowl.
2. Bake for approximately 25-35 minutes at around 150-170C
3. Let it sit for a while and when it cooled. Then, cut it in half and add your frosting. To make the frosting, simply mix all frosting ingredients in a bowl.

Macros per Serving (out of 2):

574kcals, 33g carbs (15g fiber), 58g protein, 21g fat (8g of which is sat)

Note: *The xanthan gum gave it this thick sticky consistency and thickened up the mixture so it would be spreadable and would ‘stay put/’

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