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:
The Chef Bob Transcription
“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 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 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.
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.
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!”