Pink Velvet Protein Cake – Beetroot Dessert for Valentine’s Day!

This Pink Velvet Protein Cake is a healthy, high-protein, low-calorie, and sugar-free dessert made with beetroot and sweetened with protein powder. Perfect for Valentine’s Day or a healthy baking date! 

Jump to Recipe

It actually took me 3 attempts to get this cake right! Yes, that’s right! And I made all 3 versions in a span of 24 hours. Probably the craziest recipe testing adventure I had.

And I actually completely swapped out recipes all 3 times – not just iterating on the same one. So a lot of uncertainty there. A lot of lessons learned though, and here’s something to share:

P.S. attempt # 1 failed because the cake was not pink at all.

Why is my Beetroot Cake Yellow not Pink, and how to fix it?

Beets are bright pink in color because of pigment betanin (which is also acidic pH). But when you bake it, here’s what happens:

1. High Temperature breaks down the pigment and color turns from pink to yellow.
   Solution: Bake at lower temperature of 325°F and not 350°F
2. Baking Soda is alkaline (opposite of acidic nature of beetroot pigment), so baking powder in the recipe makes the batter more alkaline and again – breaks down the pigment aka ruins the pink color.
   Solution: Use a recipe with baking powder instead of baking soda.
   Some people suggest adding acidity with citrus/lemon juice, but I had lemon juice in my first version and it didn’t help.

Beetroot Cooking Options for making Valentine’s Day Cake:

Beets are the key to this naturally pink beetroot protein cake! Here are some ways to prepare them:

• Steaming: The best option for soft, easy-to-blend beets. Steam for 15-20 minutes until fork-tender.
• Boiling: Submerge in water and boil for 30-40 minutes, then peel.
• Roasting: Roast whole beets at 400°F (200°C) for 45-60 minutes, then peel and blend.
• Canned Beets: If short on time, canned beets (unsweetened) work well, but fresh is best!

Or…

• Buy Pre-Steamed Beets from the store! Just make sure they are plain beets and not pickled or flavored ones.

Ingredients for Pink Velvet Protein Cake

This single serve protein birthday cake is made with a few simple and healthy ingredients, and has no flour, butter or oil and no sugar either! 

For the Cake:

• Steamed Beets: The secret to a naturally pink and moist healthy pink velvet cake with a subtle earthy sweetness.
• Unsweetened Almond Milk: A light and dairy-free option that adds moisture without extra calories.
• Unsweetened Applesauce: Acts as a natural sweetener and keeps the cake moist (since protein powder can make baked goods too dry)..
• Vanilla Protein Powder: Essential for boosting protein content and providing sweetness to the cake. This is what makes this recipe a Beet cake without sugar.
  I used Quest Nutrition Vanilla Milkshake whey-casein protein powder for this recipe
• Flour: Use Whole Wheat Pastry or regular flour (or even 1:1 Gluten Free Baking Flour)
• Baking Powder: Ensures the cake rises beautifully and stays fluffy.

For the Frosting:

• Greek Yogurt: A creamy, protein-rich alternative to traditional buttercream.
• Steamed Beet: Adds a the pink color and a bit of flavor to the frosting.
• Vanilla Protein Powder: Thickens the frosting and enhances its sweetness. Quest Nutrition Vanilla is what I used.
• Valentine’s Sprinkles: Optional, but they make this healthy Valentine’s Day dessert extra festive!

If you need to add more sweetness to this healthy beetroot cake, use Stevia Powder or Zero Calorie Sugar Substitute.

Ingredient Alternatives for this Healthy Pink Velvet Cake:

Want to switch things up? Here are some ingredient swaps for this low-fat pink velvet cake:

• Flour Alternatives: Swap regular flour for almond flour (for a nutty taste) or oat flour (for more fiber).
• Protein Powder Options: Use plant-based protein powder if you prefer a dairy-free version.
• Milk Alternatives: Any milk works! Try cashew, oat, or coconut milk for a different flavor.
• Frosting Variation: Swap Greek yogurt for whipped cottage cheese or coconut yogurt (for a dair.

How can I make this Healthy Low Calorie Beetroot Cake Vegan?

Looking for a plant based version of this healthy, low calorie beetroot cake? You’ll need to make a few simple substitutions:

• Whey-Casein Protein Powder: Use a plant-based protein powder. Be sure to choose one that you enjoy the flavor of, as it will significantly impact the overall taste of the cake. I recommend KOS or Truvani Vanilla protein.

I also recommend adding a bit of vanilla extract and sweetener in this case since plant based protein powders have a different earthy taste.

• Greek Yogurt: Use coconut yogurt instead!
  
• Sprinkles: Be sure to use sprinkles that are plant-based.

How to Make a Beetroot Cake with Protein Powder

This protein beetroot cake might seem daunting since you’re trying to bake healthy recipe with protein powder, but it really is easy. Here’s what it takes:

Step 1: Prepare the High Protein Beetroot Cake Batter

1. Preheat your oven to 325°F (163°C). Grease a 6-inch cake pan and line it with parchment paper for easy removal.
2. Blend the wet ingredients: In a high-speed blender, puree the steamed beets, almond milk, and applesauce until smooth.
3. Mix the dry ingredients: In a large bowl, whisk together the vanilla protein powder, flour, and baking powder until evenly combined.
4. Combine wet and dry ingredients: Slowly fold the blended beet mixture into the dry ingredients. Stir gently until just combined—don’t overmix!
5. Taste and adjust sweetness: If needed, add a small amount of natural sweetener like stevia or monk fruit.
6. Bake the cake: Pour the batter into the prepared pan and bake for 25-28 minutes or until a toothpick inserted into the center comes out clean.
7. Cool completely: Let the beet cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely .

Step 2: Make the Greek Yogurt Frosting

1. Combine the Greek yogurt and beet in a blender until smooth.
2. Transfer into a bowl and mix in the vanilla protein powder until thick and creamy.
3. Chill the frosting in the refrigerator while the cake cools.

Step 3: Assemble the Cake

1. Once completely cooled, spread the pink beetroot frosting evenly over the naturally pink cake.
2. Decorate with Valentine’s sprinkles or extra beet powder for a vibrant finish.

How to Store Healthy Valentine’s Day Protein Cake

If you want to make your high protein, healthy Valentine’s Day cake recipe a couple of days early or make it  last a few days longer, here’s what you need to do:

• Airtight Container: Place the sugar free pink velvet cake in an airtight container so it remains fresh and avoids absorbing other flavors.

• Refrigerator: Keep for 3-4 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
  To thaw, place it in the refrigerator overnight or microwave it on low power until warmed through.

• Reheating: Microwave the cake for a few seconds to restore its soft texture!

More Healthy Valentine’s Day Cake Recipes:

• Healthy Valentine’s Mini Cakes
• Valentine’s Day Protein Dessert – Just Perfect for Two
• Valentine’s Day Protein Cookies
• Oreo Red Velvet Protein Cake
• Chocolate Strawberry Protein Skillet
• Oreo Raspberry Protein Skillet Cookie