Red Velvet Protein Cake Recipe w/ Cream Cheese Frosting by Chef Bob

Chef Bob Red Velvet Protein Cake with Cream Cheese Frosting

Chef Bob’s back! But there’s only ONE red velvet whey we’re using… Cellucor’s!

Chef Bob is back with another low-stress, high protein recipe featuring Cellucor COR-Performance Whey.

Finally, not only do we have a red velvet cake that is actually good for you despite being topped with cream cheese frosting… we have a red velvet cake that can be cooked in the microwave in just three minutes!

You’ll want the Red Velvet flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!


Click here to subscribe to Chef Bob’s YouTube Channel, and don’t forget to use his coupon code CellucorNation to save when buying at Cellucor.com!

Keep on reading for the recipe:

Chef Bob's Cellucor Red Velvet Protein Cake w/ Cream Cheese Frosting Recipe
You'll want any flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!

This one obviously requires the Red Velvet flavor for sure.
Servings Prep Time Cook Time
1 Cake 5 Minutes 3 Minutes
Servings Prep Time Cook Time
1 Cake 5 Minutes 3 Minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Chef Bob's Cellucor Red Velvet Protein Cake w/ Cream Cheese Frosting Recipe
Amount Per Serving
Calories 450 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 1619mg 67%
Potassium 247mg 7%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 15g
Protein 47g 94%
Vitamin A 6%
Calcium 102%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
You'll want any flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!

This one obviously requires the Red Velvet flavor for sure.
Servings Prep Time Cook Time
1 Cake 5 Minutes 3 Minutes
Servings Prep Time Cook Time
1 Cake 5 Minutes 3 Minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Chef Bob's Cellucor Red Velvet Protein Cake w/ Cream Cheese Frosting Recipe
Amount Per Serving
Calories 450 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 1619mg 67%
Potassium 247mg 7%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 15g
Protein 47g 94%
Vitamin A 6%
Calcium 102%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Dry Ingredients
Wet Ingredients
Cream Cheese Frosting
Servings: Cake
Units:
Instructions
  1. In a small bowl combine all dry ingredients.
  2. Mix frosting ingredients thoroughly in a separate bowl.
  3. Crack in egg white to dry ingredient bowl and add yogurt, then add enough water to make a batter-like consistency.
  4. Transfer to a small circular Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3-3.5 minutes on medium powder.
  5. Scrape the edge with a fork to make sure it is firm and ready to flip out of Tupperware and onto a plate (middle should be a bit soft/gooey), this will harden up as it cools.
  6. Transfer to plate and Enjoy!
Recipe Notes

As Chef Bob notes in the video, you can either layer the frosting on the cake after letting it cool for a few minutes, or simply dunk the cake directly in the frosting mix!

Share this Recipe

The Chef Bob Transcription

Cellucor COR-Performance Whey

This recipe was made using Cellucor’s COR-Performance Whey, constantly rated one of the best protein powders on the market!

“Welcome back again guys, we’re gonna stick on the red velvet cake, this time a small cake with cream cheese frosting. So let’s get to it!

I’m going to make a protein microwave cake which only takes a couple of minutes, then we’re going to coat it with a frosting.

Dry Ingredients

Dry ingredient-wise, mix up a scoop of the Red Velvet COR-Performance Whey (which is 34 grams), a little bit over one serving of the extra-fluffy pancake mix, eight grams of sugar-free fat-free pudding mix, five grams of the baking powder to help it rise, and a touch of Splenda which is about three grams.

Wet Ingredients

Wet ingredient-wise, what are we gonna add? I’m gonna add 25 grams of Greek yogurt, and again this will be used as the fat replacement, so I’m gonna drop in about three tablespoons like so. One other thing we’re going to add is an egg white. This will help with the overall rise, especially when we cook it in the microwave. And the last thing that you’re going to actually need to do is add enough water to make a nice sludgy consistency. I’ll just take a little out of my sink here and mix it up by hand. What I mean by a sludgy consistency, you don’t really need a lot of water with the COR-Performance Whey, keep it on the thinner side. So you just want something that will give you that batter-like consistency that you see with all my pancake videos and whatnot, and we’lll transfer this to a Tupperware container. All-in-all I’ve used close to a third of a cup of water.

Cooking Instructions

So I’ll grab one of these circular containers, and now we’ll take our cooking spray and coat it. Now I’ll grab my spatula and we’ll take this mixture that you see here and spoon it right into the Tupperware container. But let me taste-test it first … I know Red Velvet is a new flavor, but guys, this is bomb. You get a nice chocolate taste to it with a little bit of a cream cheese aftertaste.

Now dump the mixture into the Tupperware container, and what I highly suggest you do is to not cook this on a high power. Cook this on a medium power because just like if you cook oatmeal in a microwave, it can overflow, the same thing can happen with your protein cakes, they may overflow and it makes a very bad mess that you don’t want to clean up.

My frosting, which I already have made, is 50 grams of Greek yogurt with 50 grams of regular yogurt, 20 grams of fat-free cream cheese and three grams of Splenda. We’ll use that to coat the cake when it’s done, but first microwave on a medium power for about three minutes, we’ll see you then.

Three minutes later, and as you can see I can kind of take the fork and poke out the sides, that way you know this is done. So we’re just gonna take this and flip it on a plate, like so. And you can see what the cake actually comes out and looks like, guys. Very simple. So what I want you to do is when your cake is done, you’ll want to let it sit for a good minute or two. It’s still really warm at this point and if you were to apply your frosting, which I’ll do after I cut the camera, it will just run all over the place and look awful.

Macros

You can eat it as-is and dip it in the frosting, or you can make a nice layer over your cake. Overall this comes out to about 60 grams of carbs, 45-50 grams of protein and about five grams of fat with the frosting in the cake, around 450 calories. So you guys can have your cake and eat it too! Take care!”

About the Author: Mike Roberto

Mike Roberto

Mike Roberto is a research scientist and water sports athlete who founded PricePlow. He is a biohacker with extensive experience in supplementation and dietary modification, whose personal expertise stems from several "n=1" experiments done on himself.

Mike's goal is to bridge the gap between nutritional research scientists and non-academics who seek to better their health in a system that has catastrophically failed the public.

No Comments | Posted in , | Tagged , , , , , .

Comments and Discussion (Powered by the PricePlow Forum)