Red Velvet Cake with Cream Cheese Frosting

I swear, you would never know this is a high protein recipe! This cake has the same buttery and rich red velvet taste you will find at a gourmet bakery except with way better macros!

Macros (per cake)

(recipe yields 6 mini cakes)

Cake Ingredients

• 1 tbsp white distilled vinegar
• 40g light butter
• 60g unsweetened applesauce
• 40g nonfat greek yogurt
• 50g chocolate whey
• 50g all purpose flour
• 15g cocoa powder
• ¼ tsp baking powder
• stevia/splenda to taste
• red food coloring (to desired dark red color)

Icing Ingredients

• 132g Whipped Greek Cream Cheese (or nonfat cream cheese)
• Stevia/splenda to taste

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in a large mixing bowl. Stir in applesauce, vinegar, and greek yogurt until mixture is thoroughly mixed and smooth.
3. Add chocolate whey, flour, cocoa powder, baking powder, and stevia/splenda to taste until mixed well.
4. Depending on the food coloring, you may need more or less. I used about 1.5 tbsp of food coloring (will seem like a LOT) to get a nice, dark red color.
5. Add a little water, if necessary, until cake batter consistency is reached.
6. Spray mini cake pan with non-stick spray/pam and fill with batter. If you don’t have a mini-cake pan, you could use a cupcake pan instead to make cupcakes.
7. Bake for 10-15 minutes until you can place a toothpick in the center and it comes out clean.
8. In a separate bowl, mix whipped greek cream cheese and splenda/stevia to taste.
9. Use a butter knife to ice each cake with this icing (about 22g per cake)! Enjoy!