Healthy Red Velvet Cake With A Special Vanilla Protein Frosting
What you’ll need:
For the Cake:
- 244g (1 cup) Roasted Beet Puree (see instructions) + 1 tbs Lemon Juice
- 1/2 cup Unsweetened Almond Milk
- 183g (3/4 cup) Egg Whites (I used cartoned egg whites)
- 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
- 14g (1 tbs) Grapeseed Oil (or any other neutral oil)
- 2 tsp Stevia Extract
- 2 tsp Vanilla Extract
- 1 tsp Butter Flavor
- 120g (1 cup) Oat Flour
- 120g (3/4 cup) Brown Rice Flour
- 32g (1/4 cup) Arrowroot Starch (other starches may work)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 15g (3 tbs) Regular Cocoa Powder (unsweetened)
- 4 tbs Natural Red Food Coloring (try Natures Flavors)
- 1/2 tsp Baking Soda
- 1 tbs White Vinegar
For the frosting:
- 12g (1 tbs) Non-Hydrogenated Vegetable Shortening (I used Spectrum Organics)
- 1/3 cup Light Coconut Milk, canned
- 1/2 tsp Stevia Extract
- 1/2 tsp Butter Flavor
- 1/2 tsp Lemon Juice
- 1/8 tsp Salt
- 140g (1 cup + 3 tbs) Powdered Erythritol
- 50 (2 scoops + 1 tbs) Vanilla Brown Rice Protein Powder (SunWarrior)
Directions:
For the roasted beets:
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse and gently scrub 3 fist-sized beets (I left about 1″ of the root stems attached), then wrap in foil. Place beets on a pan and roast for 60 minutes, or until tender.
- Unwrap the beets, let cool slightly, scrape off the skin, chop into chunks and puree in a blender. Measure 1 cup of the beets, stir in the lemon juice and set aside.
For the cake:
- Reduce the oven temperature to 350 degrees Fahrenheit and spray two 8″ cake pans with cooking spray (I also lined the pans with 8″ parchment paper circles)
- In a stand mixer bowl, add the beet puree, almond milk, egg whites, erythritol, oil, stevia and extracts. Mix on low.
- In a medium-sized bowl, whisk together the oat flour, brown rice flour, starch, baking powder and salt, set aside.
- In a small bowl, whisk together the cocoa powder and food coloring, add to the stand mixer.
- With mixer still running, add the dry ingredients.
- In a small bowl, add the baking soda and add the vinegar. It will fizz. Stir the mixture and pour into the stand mixer bowl. Increase mixer speed to medium and mix for about 10 seconds.
- Pour batter into the prepared pans and bake for ~30 minutes, or until center is firm when tapped. Flip cakes onto a wire cooling rack and cool completely.
For the frosting:
- In a deep bowl, stir together the melted shortening, coconut milk, extracts, lemon juice and salt.
- Stir in the powdered erythritol, then stir in the protein powder.
- Frost the cake, slice and serve (frost cake the day you serve it)
Recipe from [Desserts With Benefits]
4 Gluten-Free Desserts To Satisfy Your Sweet Tooth was originally published on blackdoctor.org
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