Red Velvet White Chocolate Peanut Butter Cake

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    Red Velvet White Chocolate Peanut Butter Cake

    Homemade red velvet cake made with high protein white chocolate peanut butter and finished off with a protein-rich vanilla frosting. Red Velvet White Chocolate Peanut Butter Cake is easy to make and very addicting! Everyone at your party will enjoy this gluten-free dessert. 

    Red Velvet White Chocolate Peanut Butter Cake Ingredients:

    Cake:

    ¼ c White Chocolate peanut butter 
    ½ c roasted beet puree
    2 tbsp agave
    ½ c almond milk
    1 egg, whole
    ¾ c gluten-free flour
    2 tbsp unsweetened cocao powder
    3 tbsp granulated sweetener (Truvia)
    ⅛ tsp salt

    Frosting:
    1 5oz container greek yogurt
    2 tsp sugar free vanilla pudding mix

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    Red Velvet White Chocolate Peanut Butter Cake
    Homemade red velvet cake made with high protein white chocolate peanut butter and finished off with a protein-rich vanilla frosting. Red Velvet White Chocolate Peanut Butter Cake is easy to make and very addicting! Everyone at your party will enjoy this gluten-free dessert. 
    Course Dessert
    Prep Time 10 minutes
    Cook Time 18 minutes
    Servings
    slices
    Course Dessert
    Prep Time 10 minutes
    Cook Time 18 minutes
    Servings
    slices
    Instructions
    1. For the beet puree: Wrap beets in tin foil and cook at 400F for 1 hour. Let cool. Remove peels and puree in a blender until smooth.
    2. For the cake: Mix together all wet ingredients until smooth. In a separate bowl, stir together all dry ingredients. Add the wet to the dry and mix until a batter forms.
    3. Pour the batter into a loaf pan prepared with non-stick spray. Bake for 16-18 minutes at 350 F. Let cool. Mix together frosting ingredients. Frost cake and top with chocolate curls and freeze dried strawberry pieces if desired.
    Recipe Notes

    Nutrition for 1 out of 9 servings:

    139 Calories | 6g Protein | 22g Carbs | 3g Fat

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