Icon-close Created with Sketch.

Select Your Free Samples

Samples you haven’t yet selected are marked in red. Feel free to skip this step and let us choose samples for you!

Red Velvet Protein Cake


- 2/3 cup @1upnutrition chocolate egg white protein
- 1/3 cup stevia
- 1/4 cup coconut flour
- 2 tbsp. unsweetened natural cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt optional
- 3/4 cups medium roasted beets + 1 1/2 tbsp. red natural food coloring
- 1/2 cup nonfat plain Greek yogurt or dairy-free yogurt
- 1/2 cup 4 large egg whites
- 1/2 cup unsweetened applesauce
- 1 tbsp. vanilla extract
- 2 tsp. apple cider vinegar


- 6 oz. Greek yogurt
- 1/3 cup Sugar Free Powdered Sugar
- 1/2 tsp. vanilla extract optional

Preheat oven to 400 degrees F. Scrub and trim 2 medium beets and wrap in tin foil. Place in a baking dish and bake for 1 1/2-2 hours until pierced easily with a fork. Reduce oven temp to 350 degrees F. Scrape off outer skins of your beets and add to blender along with yogurt, egg whites, and other wet ingredients. Blend until smooth. In a medium mixing bowl, whisk together dry ingredients. Add mixture from blender to dry ingredients and mix until no clumps remain. Lightly coat cake pan with cooking spray. Pour batter into prepared pan and place in preheated oven. Bake for 35-45 minutes until a toothpick or knife inserted comes out clean. While cake cool, combine frosting ingredients and place in the fridge for 15-20 minutes. Frost cake and enjoy!


View full product info