Amazing Protein Red Velvet Cake topped with a Greek yogurt and cream cheese frosting – truly the only one you will want. A high protein healthy red velvet cake sweetened with chocolate protein powder, and barely any fat – the ideal protein dessert!
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A protein powder red velvet cake was the reason I bought that red food color a while ago, but never ended to getting to it for some reason.
Now that I think about it, maybe its because I wanted test out the color first and see how much red color I would need for a particular amount of cocoa in a chocolate protein cake overall.
Definitely was worth the wait because this color was so poppin it made me super happy when I cut into it!
Ingredients for Protein Red Velvet Cake:
This red velvet protein cake is a healthy dessert recipe with chocolate protein powder to replace the sugar and Greek yogurt to add extra protein and moisture – a low fat recipe too with barely any butter.
See the alternatives later in the post.
- Chocolate Protein Powder – this replaces the sugar in this recipe and is the key to what makes it a high protein cake.I used part Whey-Casein Chocolate protein powder from Quest Nutrition and part Dymatize ISO 100 Chocolate Whey.
- Whole Wheat Pastry Flour
- Unsweetened Cocoa Powder
- 1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar free; (code HAYLSKITCHEN for a discount here)
- Hot Water
- Unsweetened Applesauce
- Red Food Coloring for that red velvet effect
- Some Lemon Juice
- A bit of Melted Butter
- Baking Soda
And for the frosting?
I just went for a simple and healthy cream cheese protein fosting for this red velvet cake;
Here’s what you need:
- Reduced Fat Cream Cheese for a lightly healthy cream cheese frosting
- Non-fat Greek Yogurt
- Vanilla Protein Powder:I used a Whey-Casein blend from Quest Nutrition here too
How to make Red Velvet Cake with Protein Powder
This protein powder red velvet cake not only has simple ingredients, but is also really easy to make.
Here’s what you have to do:
- Preheat your oven to 350°F and line 2 round 8” cake pans with parchment paper
- Combine the dry ingredients in bowl: flour, chocolate protein powders, unsweetened cocoa powder, sweetener and baking soda.
- Whisk the wet ingredients in a large bowl: hot water, applesauce, lemon juice, butter and red food color
- Add the flour mixture to the wet mix and fold together. DO NOT OVER-MIX the batter or the cake will be too dense at the bottom.
- Divide and pour the mixture into the prepared baking pans.
- Bake for 25-30 minutes. A tester inserted into the center should come out dry – no crumbs or batter.
For the Sugar Free Frosting
The healthy protein cream cheese frosting is the most easy part of this healthy red velvet cake recipe.
- Beat the cream cheese in a bowl with a hand mixer.
- Add in the yogurt and beat again.
- Now add the protein powder and mix.
Tips for this Red Velvet Protein Cake Recipe
- Use melted butter
You want to be able to whisk it completely into the wet ingredients; If you just took it out of the fridge, microwave it for about 20 seconds.
- Don’t over-mix the batter!
Make sure you gently fold the dry mix into the wet to combine them.
If you over-mix it, the gluten from the whole wheat flour – and also the protein powder – will make it tough, dense and gummy.
- Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have sugar free and healthy mudcake.
- Don’t let the batter sit out too long; Pour immediately into baking pan and bake.
This is to avoid any reactions between the ingredients.
- Don’t over-bake the cake or it will get tough; Remove when the tester/knife comes out just dry, but moist.
- Let the cake cool completely before frosting
Or the frosting will melt on the cake!
- Use softened cream cheese for frosting
The cream cheese should be soft so it whisks easily into the yogurt and protein powder for a smooth frosting.
Microwave for a bit if its straight out of the fridge.
Make ahead and store Protein Layer Cake
Another great part about this red velvet protein cake recipe is that you can make in advance for a party, and even store leftovers!
You can keep the protein powder cake out at room temperature (on the countertop) for a day – as long as it has no frosting. A few hours if it has the frosting.
Store any leftover of this healthy red velvet cake in the fridge for up to 5 days in an airtight container.
To freeze red velvet cake, slice it, wrap each piece in plastic wrap, and place the pieces in a freezer-safe zipper bag. They keep in the freezer for a few months.
You can even store the whole red velvet dessert by itself!
Alternate Ingredients for Healthy Red Velvet Cake Recipe
I strongly recommend using the ingredients and brands I recommended to get the perfect red velvet chocolate protein powder cake, but here’s some alternatives to try. I haven’t testing them all, so I can’t say how your cake might turn out.
- Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight not cups.
- 1:1 Zero Calorie Sugar Replacement: Regular confectioners sugar or coconut sugar (this won’t be sugar free though, and also higher in calories)
- Unsweetened Applesauce: Mashed Banana or Pumpkin Puree
- Melted Butter: Melted Coconut Oil or Dairy Free Butter
- Lemon Juice: Apple Cider Vinegar or White Vinegar
- Greek Yogurt: Coconut Yogurt
For the frosting
- Cream Cheese: Dairy free cream cheese alternative
- Greek Yogurt: Coconut yogurt, or any other yogurt
Alternative Protein Powder frostings:
Or an extra high Greek yogurt protein cake frosting (it’s part of that cake recipe)
More Healthy Red Velvet Desserts Recipes:
- Red Velvet Protein Cookie Dough (Sugar/Dairy/Gluten Free)
- Protein Red Velvet Lava Cake – Big and Good!
- Cheesecake Stuffed Red Velvet Protein Cookie
- Red Velvet Protein Balls
More Quest Protein Powder Cake Recipes:
- Protein Cinnamon Toast Crunch Cake
- Matcha Protein Cake – Healthy but just Amazing!
- (Better than Others’) Oreo Protein Cake
- The Best Protein Carrot Cake Loaf you’ll Ever Have!
- Protein Carrot Cake Cheesecake – Sugar Free & Gluten Free
- Protein Banana Cake with Vanilla Protein Frosting
Protein Red Velvet Cake – The Only one you Want!
Ingredients
- 1½ cup Whole Wheat Pastry Flour, see post for subs, 180g
- 1⅓ cup Chocolate Protein Powder (Whey), 120g
- 1 cup Chocolate Protein Powder (Whey-casein), 90g
- ¾ cup Unsweetened Cocoa Powder, 60g
- ½ cup Zero Calorie 1:1 Sugar Replacement, 108g
- 3 tsp Baking Soda
- 2¼ cup Hot Water, 540ml
- 1½ cup Unsweetened Applesauce, 360g
- 4 tsp Melted Butter, 20g
- 2 Tbsp Lemon Juice, 30ml
- 3 Tbsp Red Food Coloring (Liquid)
Protein Cream Cheese Frosting:
- 1 cup Non-fat Greek Yogurt, room temperature, 225g
- 5.3 oz Reduced Fat Cream Cheese, Softened, 150g
- ⅔ cup Vanilla Protein Powder, Whey-casein, 60g
Instructions
- Preheat oven to 350°F and line bottom of 2 8” round cake pans with parchment paper; Spray sides with cooking spray.
- In a bowl, combine flour, chocolate protein powders, cocoa powder, sweetener and baking soda. Set aside.
- In a large bowl, whisk together hot water, applesauce, butter, lemon juice and red food color.
- Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
- Pour batter into pan, and bake for 25-30 minutes.Don’t let the batter sit out.
- A tester inserted into the center should come out clean and center of cake springy to touch.
- Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
Frosting:
- In a bowl beat softened cream cheese with hand mixer until fluffy.
- Add yogurt and beat again.Add protein powder and mix until smooth.
- Spread half mixture on one cake layer, place second layer on top, and spread remaining frosting on top.
Notes
- Nutritional information is calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Chocolate Milkshake Protein Powder
- Dymatize ISO 100 Gourmet Chocolate Whey Protein Powder
- Quest Nutrition Vanilla Milkshake Protein Powder
- Servings: 12 slices | Serving size: 1 slice with frosting
- Calories: 210kcal
- Fat: 5g | Saturated fat: 2.6g
- Carbohydrates: 26.9g | Fiber: 4.9g | Sugar: 3.7g
- Protein: 23g
Absolutely gorgeous and delicious! The red velvet sponge has the perfect soft texture. Just be careful not to over-bake – I should have started checking it a few minutes sooner (around 22-25 minutes).
OMG! This cake brings back special memories of my wedding and I’m glad it brought you joy too 🙂