High Protein Red Velvet Cake Roll Loaf
Directions
- 1Preheat oven to 350 degrees.
- 2In a mixing bowl, combine wet ingredients: 170g Greek Yogurt, 120mL warm water, 1 egg, 4mL red food coloring, and 4mL vinegar. Mix well.
- 3In another mixing bowl, combine dry ingredients: 60g flour, 2 scoops protein powder, 72g sugar substitute, 5g cocoa powder, 4g baking powder, and 1g salt. Mix well.
- 4Combine wet and dry ingredients; mix thoroughly to avoid clumping.
- 5Refrigerate the mixture for 15 minutes.
- 6Line a 9x13 inch baking dish with parchment paper. Pour batter into the dish.
- 7Bake at 350 degrees for 11-13 minutes; take it out slightly underdone.
- 8Immediately roll the cake up in the parchment paper while it's still warm.
- 9In a mixing bowl, prepare the filling by combining 113g Greek yogurt, 42g confectioners sugar substitute, and 28g cream cheese.
- 10Unroll the cake, spread the filling evenly, and roll it back up.
- 11Slice into 12 slices; store in the refrigerator for at least 1 hour to allow the filling to set.
Ingredients
- 170 g Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
- 120 mL Warm Water
- 1 Medium Whole Egg
- 4 mL Red Food Coloring
- 4 mL White Vinegar
- 60 g All Purpose Flour
- 2 scoops Chocolate or Vanilla Protein Powder
- 72 g Granular Sugar Substitute
- 5 g Cocoa Powder
- 4 g Baking Powder
- 1 g Salt
- 113 g Plain or Vanilla Nonfat Greek Yogurt
- 42 g Confectioners Sugar Substitute
- 28 g Nonfat Cream Cheese
- 0 Confectioners Sugar
Equipment
mixing bowl9x13" baking dishparchment paper
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