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



  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!
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