Red Velvet Protein Cake

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“Delicious spin on classic red velvet cake for those that need more protein in their diet or are simply protein fiends who don't want to give up macros for flavor!”
4 muffin cakes

Ingredients Nutrition

  • Cake ingredients
  • 14 cup vanilla whey protein powder
  • 14 cup total 0% fat free Greek yogurt
  • 12 cup pasteurized liquid egg-whites
  • 1 (55 g) cooked beets
  • 2 tablespoons coconut flour
  • 14 cup buckwheat groats or 14 cup rolled oats
  • 1 teaspoon FlavDrops or 1 teaspoon your liquid sweetener, of choice
  • 12 teaspoon baking soda
  • red food coloring (*If you want to go down this route)
  • Topping
  • 14 cup vanilla whey protein powder
  • 14 cup of total 0% fat free Greek yogurt
  • 14 cup ricotta cheese


  1. First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
  2. Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
  3. Let the cakes cool completely before you slice them horizontally into 3-4 layers.
  4. Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.

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