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Red Velvet Protein Cake

INGREDIENTS
CAKE

  • 3/4 C olive oil
  • 1/4 C greek yogurt
  • 4 oz unsweetened apple sauce
  • 2 C stevia/erythritol mixture
  • 2 eggs, room temperature
  • 1 C milk + 1 tsp white vinegar
  • 1 TBSP vanilla extract
  • 1 tsp white vinegar
  • 2 TBSP beetroot powder (or 5-8 drops red food coloring until desired color)
  • 1 3/4 C whole wheat flour
  • 1 scoop Devotion Nutrition brownie batter flavor protein powder
  • 1/4 C unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 pinch salt
  • 1/2 C sugar free chocolate chips


FROSTING

  • 1 stick Neufchatel or low fat cream cheese
  • 1/2 C confectioners sugar or substitute (Swerve)
  • 2-3 TBSP milk
  • 1 TBSP vanilla extract
  • OPTIONAL: Sugar free sprinkles for topping


INSTRUCTIONS 

  1. In a mixing bowl sift together flour, protein powder, baking soda, beet root powder, and salt.
  2. Combine milk with 1 tsp white vinegar and set aside for ~10 minutes until curdled.
  3. In a separate bowl, combine olive oil, Greek yogurt, apple sauce, and stevia. Mix with stand or hand mixer for 1-2 minutes until well combined. Whisk in eggs, vanilla extract, milk/vinegar mixture and additional tsp of vinegar.
  4. Slowly combine dry ingredients to wet, scraping down the sides of the bowl as you go to incorporate all ingredients. Once combined, fold in chocolate chips.
  5. In a pre-greased Bundt pan (using flour/oil mixture, I used Baker’s joy for ease) pour batter. Tap Bundt pan on counter to release air bubbles.
  6. Bake at 350F for 45-55 minutes or until toothpick comes out of center clean. Allow cake to cool partially before flipping onto cooling rack and allowing to cool completely.
  7. While cake is cooling prepare icing by using hand mixer to combine all ingredients. Pipe icing onto cooled cake, top with sprinkles, and enjoy!

Recipe by Joelle Mouhanna Perez, MD on IG @balancingmd