Pink Velvet Protein Cake - Beetroot Dessert for Valentine’s Day!
Serves 4
10 mins prep
25 mins cook
20 mins Chill Time:
55 mins total
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!
0 servings
cupUnsweetened Almond Milk160ml
tbspUnsweetened Applesauce22g
gWhey-Casein Vanilla Protein Powder
cup + 2 tbspFlour45
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Preheat the oven to 325°F. Lightly grease a 6-inch cake pan and line it with parchment paper.
Using a high-speed blender, blend the steamed beet, almond milk, and applesauce.
In a separate, large bowl, whisk the vanilla protein powder, flour, and baking powder.
Add the blended beet mixture to the dry ingredients and fold until just combined. The batter should be smooth and thick.
Taste the batter and add sweetener, if needed.
Pour the batter into the prepared cake pan.
Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
For the Frosting
Blend the yogurt and steamed beet in a blender until smooth.
Transfer the mixture to a bowl, add the protein powder, and mix until smooth and combined.
Place the frosting in the refrigerator to thicken while the cake cools.
Once the cake is completely cool
Spread the frosting on and around the cake, and add sprinkles, if desired.