Recipe by 
fitpro_recipes
This high protein red velvet cake delivers the perfect balance of indulgence and nutrition. With its velvety soft texture, rich cocoa notes, and creamy protein-packed icing, this cake tastes every bit as decadent as the classic, while offering a healthier twist. It’s the perfect guilt-free treat to share with loved ones this Valentine’s Day.
Each slice is bursting with delicious flavours and provides a satisfying 14g of protein with just 148 calories, making it ideal for those looking to enjoy a sweet treat without straying from their fitness goals. Whether shared at a gathering or enjoyed as a post-workout snack, this cake is sure to impress with both taste and nutritional benefits.
Ingredients
- 120g plain flour (use gluten free if preferred)
- 50g PER4M Red Velvet flavour protein powder
- ½ tsp baking soda
- ½ tsp baking powder
- 20g unsweetened cocoa powder
- 2 eggs
- 120g Greek yoghurt (use dairy free if preferred)
- 120g buttermilk
For the icing:
- 225g 0% fat Greek yoghurt
- 130g reduced fat cream cheese
- 30g PER4M Vanilla Creme or Coconut Creme flavour protein powder
To decorate (optional):
- Cake sprinkles
Macros
Per serving:
148 calories
4g fat
14g carbs
14g protein
Serves 10
Method
Preheat oven to 180˚C/350˚F. Lightly grease 2 medium-sized cake tins with oil and line the base of each tin with baking paper.
Sieve the flour into a large bowl. Add 50g protein powder, cocoa powder, baking soda and baking powder. Stir gently.
In a separate large bowl, mix the egg with the Greek yoghurt and buttermilk with a fork, until smooth.
Add half of the dry mixture to the wet mixture, and fold gently with a spatula until almost incorporated.
Add the remaining dry mixture and fold gently, until no flour patches remain.
Transfer the batter to the cake tins. Spread gently to cover the base of each tin or give each tin a gentle shake from side to side to spread the mixture.
Bake for 20 minutes, or until the centre of the cakes spring back lightly to the touch.
Leave to cool in the tin for 5 minutes.
Remove the cakes from the tins and transfer to a wire rack to cool completely. Remove and discard the baking paper from the base of each cake.
When the cakes are cool, place the icing ingredients in a bowl and blend well with an electric hand blender, until smooth.
Spread half of the icing onto the top of one of the cakes. Place the other cake on top, dome side facing upwards. Top with the remaining icing. Add sprinkles if using.
Cut into 10 pieces and serve.
Store any leftovers in an airtight container for up to 3 days. Alternatively you can freeze the sponge cakes without the icing. Wrap each cake with cling film and freeze for up to 2 weeks.
