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Protein Red Velvet Cake

Ingredients

  • CAKE:
  • 1 beetroot, cooked & pureed
  • 5 egg whites
  • 65g yoghurt
  • 40g scoop vanilla whey protein powder
  • 2 tablespoons ground almonds
  • 30g rolled oats
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • ½ teaspoon red food colouring
  • 1 tbs White Vinegar
  • ICING:
  • 1 scoop of Vanilla Whey
  • 65g of Total 0% Greek Yoghurt
  • 65g of Ricotta
  • Squeeze of lemon juice

Nutritional Info

  • Per cake
  • Calories 70
  • Protein 8g
  • Carbohydrates 5g
  • Sugar 2g
  • Fibre 1g
  • Fat 2g

Method

CAKE (makes 10)
  • 1. Mix all the ingredients together except the egg whites and leave to one side
  • 2. Beat the egg whites until light and fluffy and then carefully fold into the mixture
  • 3. Pour into a lined tin and bake at 180 for around 25 minutes - check that it is cooked by inserting a skewer and seeing if it comes out clean
  • 4. All to cool ready to be iced - please be warned the cake will sink slightly because it is flourless
ICING
  • 1. Combine all ingredients in a small bowl and mix until smooth
  • 2. Pop in the fridge to set if it gets too runny
  • 3. Spread or pipe on to your cakes