With the Fourth of July approaching, I knew I wanted to bake a “patriotic” themed dessert that was packed full of protein, but tasted decadent at the same time. So, on the heels of my most recent protein cake creation, Dark Chocolate Cake w/ Dark Chocolate Coconut Frosting, I went to work creating a Red Velvet version that would rival anything else that may present itself at a cookout.
Obviously, this is another “chocolate cake” recipe, since that’s what a Red Velvet cake really is, but trying to make sure the chocolate base was just right to complement a cream cheese frosting was half the battle. Plus, since this was a mix from scratch, I had to incorporate the right amount of red food coloring to get the red appearance that is a Red Velvet cake. Honestly, it could have used a little more color, but as a first attempt, I think it came out great. Also, I don’t like a lot of artificial coloring since it can sometimes alter the taste of the finished product, but I will try this in the future with about 3/4 teaspoon (70 to 75 drops) to make it more vibrant.
The overall texture of the batter came out a little more dense than the last cake I made, which translated to a decreased baking time overall. I realized once I pulled the cakes from the oven that I over baked them just slightly, so that will have to be adjusted in the future as well (I accounted for this in the directions below).
The overall cake was super delicious and definitely something I’d make again, especially with the intent to make it better. I have a few ideas up my sleeve, and once I attempt those changes with successful results, I’ll make sure to update the recipe for your inner baking pleasure <3!
Here’s just a few ways I decided to enjoy this cake over the past week:
- Topped with almond butter
- Paired with ice cream…
- Drizzled with chocolate syrup and a side of whipped cream…
Red Velvet Protein Cake with Cream Cheese Frosting
Yields: 8 servings
🔸159g Kodiak Cakes Power Cakes Flapjack & Waffle Mix in Buttermilk
🔸1 package (approx 44g) sugar free/fat free instant pudding & pie filling mix in chocolate or chocolate fudge
🔸60mL unsweetened cashew milk
🔸2 whole eggs
🔸138g liquid egg whites
🔸200g (approx 2 small) ripe bananas, mashed
🔸160g plain Greek yogurt (I used 2% here)
🔸30g unsweetened cocoa powder
🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in white cake
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
🔸50 drops (about 1/2 tsp) red food coloring
🔸300g plain Greek yogurt (I used 0% here)
🔸150g plain Greek yogurt (I used 2% here)
🔸128g Philadelphia original 2x protein cream cheese (or low-fat will work)
🔸60mL unsweetened cashew milk
🔸24g sugar free/fat free instant pudding & pie filling in cheesecake
🔸liquid stevia or sucralose to taste, about 20-30 drops
- Preheat oven to 350F (325F if using dark/non-stick pans).
- Place bananas in a bowl and mash until relatively clump free. Add all wet ingredients and mix until smooth, then incorporate dry ingredients and mix until well blended.
- Spray two 8-inch cake pans with non-stick cooking spray and evenly divide batter between each one.
- Bake for approximately 17 to 20 minutes or until toothpick comes out clean.
- Set aside and let cool completely before removing from pans and assembling.
- For frosting, mix Greek yogurt and softened cream cheese in a bowl until well blended; then add pudding mix, sweetener and milk, and mix vigorously until thickened up.
- To assemble, place first cake layer on a tray, spread a bit of frosting on top, add second layer; once second layer is placed on stack, frost the entire cake until covered.
- Refrigerate until ready to serve; make sure to refrigerate any leftovers.
Nutrition Information (approximate per serving):