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PROTEIN RED VELVET CAKE

 

Ingredients


CAKE:
  • 1 beetroot, cooked & pureed
  • 5 egg whites
  • 65g yoghurt
  • 40g scoop vanilla whey protein powder
  • 2 tablespoons ground almonds
  • 30g rolled oats
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • ½ teaspoon red food colouring
  • 1 tbs White Vinegar
ICING:
  • 1 scoop of Vanilla Whey
  • 65g of Total 0% Greek Yoghurt
  • 65g of Ricotta
  • Squeeze of lemon juice
 

Method

 
CAKE (makes 10)
1. Mix all the ingredients together except the egg whites and leave to one side
2. Beat the egg whites until light and fluffy and then carefully fold into the mixture
3. Pour into a lined tin and bake at 180 for around 25 minutes - check that it is cooked by inserting a skewer and seeing if it comes out clean
4. All to cool ready to be iced - please be warned the cake will sink slightly because it is flourless
ICING
1. Combine all ingredients in a small bowl and mix until smooth
2. Pop in the fridge to set if it gets too runny
3. Spread or pipe on to your cakes

Nutritional Info

 
Per cake
Calories 70
Protein 8g
Carbohydrates 5g
Sugar 2g
Fibre 1g
Fat 2g
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