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Red Velvet Beast Cakes
Posted by Leslie McCatherine on
When you’re craving something sweet but want to stay on track with your weight loss goals, try whipping up these guilt-free red velvet Beast cakes. With competition season underway and everyone having to adhere to a strict meal plan comprised of proteins, vegetables, healthy fats and carbs. There are times when you just need something different to curb that sweet tooth, however you want something that won’t deviate too far off your meal plan that you end up hating yourself for it later.
After searching through one of my grandmother’s old recipe books, I found a few of my favorite red velvet cake recipes that she cooked for me when I was a little girl. I decided to use those recipes as a base to go off of for creating my own version of a “healthy red velvet cake” that I could eat during competition prep and not feel bad about it. I researched healthy substitutions for each ingredient and after trial and error I finally came up with a cake that was not only delicious but low in calories, fat and carbs.
I only allow myself to eat one to two cakes a week and only in the morning after a leg workout. This gives me something to look forward to each week and the best part is knowing that when I am treating myself I don’t have to worry about all the extra pounds that it might put on afterwards!
Ingredients:
- ¼ tsp. Sea Salt
- 2 tsp. Baking Soda
- 1 tsp. Premium Aluminum Free Reduced Sodium Baking Powder
- 4 ½ Tbsp. 100% Cocoa Natural Unsweetened
- ½ cup Stevia in the Raw
- 3 Scoops Beast Whey Protein Complex – Vanilla (I sometimes add in an additional scoop of the Beast Whey Protein Complex – Chocolate for some extra flavor)
- 1 cup Whole Grain Oat Flour
- 1 tsp. Bragg Organic Apple Cider Vinegar
- 1 tsp. Pure Organic Vanilla Extract
- 4 100% Liquid Egg Whites
- 2-3 Puree Beets
- 1 cup Almond Breeze Unsweetened Vanilla
- 8oz. Organic Apple Sauce - Unsweetened
- 7oz. Cream Cheese (Fat-Free)
- 4 packets Stevia
- 1 tsp. Pure Organic Vanilla Extract
- Preheat oven to 400 degrees F.
- First, I Puree the Beets: Wash them thoroughly with a natural vegetable wash. Trim the ends down about an inch. Wrap each one in aluminum foil with a ½ Tbsp. of water and a dash of Sea Salt, place on a cookie sheet and roast at 400° for about 30 minutes (they're ready when they’re soft in the middle). Once the beets are cool to touch, peel the skin off, cut them in half and place in a food processor or blender for about 2-3 minutes.
- I add in some of the Almond Breeze Unsweetened Vanilla to help pureeing.
- While the Beets are roasting in the oven, grab a large bowl and whisk together all of the dry ingredients.
- Once the Beets are pureed, add the puree along with all of your wet ingredients; Apple Cider Vinegar, Vanilla Extract, Egg Whites, Almond Milk and Apple Sauce.
- Mix everything together with an electric mixer for approximately 5 minutes. Make sure there are no chunks of beets in your mixture.
- Turn the oven down to 350 degrees F.
- Coat two cupcake sheets with Natural Organic Extra Virgin Olive Oil and then filled each about ½ way full.
- Cook for approximately 15 minutes. Stick a toothpick in the middle and if it comes out clean they are done.