Sometimes you just need something warm and sweet. This Protein Red Velvet Lava Cake hits the spot perfectly without the sugar crash. It feels like a decadent treat but fits your goals. You can enjoy a molten dessert and feel great too.
It is perfect for a cozy winter evening at home. This recipe delivers a moist crumb and a gooey center. It is a simple way to satisfy a craving fast. Your healthy reset just got a lot more delicious.
Why This Recipe Is a Winner
This recipe is a total winner for your busy weeknights. It uses Greek yogurt to keep the cake tender and moist. You get a massive protein boost in every single bite. It is perfect for a quiet date night dessert.
You only need one ramekin and a few minutes. There is no need for a messy kitchen or big pans. It is a portion-controlled treat that tastes like a bakery find. Your family will love the bright red color and chocolate surprise.
Simple Method
Making this dessert is incredibly simple and fast. You just whisk the dry ingredients and stir in the wet. There is no fancy equipment needed for this easy bake. Even if you are a beginner, you can do this. The molten center comes from a simple piece of chocolate.
Ingredients You’ll Need
These ingredients are likely already in your pantry or gym bag. They create a balanced and nutrient-dense dessert.
- 30g Vanilla Whey Protein Powder
- 15g Oat Flour
- 5g Unsweetened Cocoa Powder
- 0.5 tsp Baking Powder
- 1 tbsp Erythritol
- 60g Non-fat Greek Yogurt
- 1 large Egg White
- 1 tsp Red Food Coloring
- 1 tbsp Unsweetened Almond Milk
- 10g Dark Chocolate (70% cocoa)
Step-by-Step
- Preheat oven to 175°C (350°F) and coat a 6-ounce ramekin with non-stick spray.
- In a medium bowl, whisk together the whey protein powder, oat flour, cocoa powder, baking powder, and erythritol.
- Stir in the Greek yogurt, egg white, red food coloring, and almond milk until a smooth batter forms.
- Pour two-thirds of the batter into the prepared ramekin.
- Place the dark chocolate piece into the center of the batter.
- Cover the chocolate with the remaining batter, ensuring it is fully submerged.
- Bake for 12 minutes until the outer edges are set but the center remains slightly soft.
- Allow the cake to rest for 2 minutes before serving directly in the ramekin.
Best Ways to Enjoy It
Serve this cake warm right in the ramekin. Add a small dollop of Greek yogurt on top. A few fresh raspberries add a nice tart balance. It is a wonderful way to end a special meal. Grab a spoon and dive into the warm chocolate center.
Storage & Reheating
This cake is best enjoyed immediately for the lava effect. If you have leftovers, keep them in the fridge. Cover the ramekin tightly with plastic wrap for two days. Reheat in the microwave for 15 to 20 seconds. This helps soften the center again without drying the cake.
Tips for Best Results
- Don’t skip the non-stick spray or the cake will stick.
- Avoid overbaking or the center will become solid and dry.
- Use a high-quality dark chocolate for the richest lava flow.
- Sift the cocoa powder to ensure a smooth batter.
- For a holiday treat, top with a dusting of erythritol powder.
- Check the edges with a toothpick to ensure they are firm.
Ways to Switch It Up
- Swap almond milk for cashew milk for a creamier taste.
- Use a dairy-free protein and yogurt for a vegan-friendly version.
- Add a drop of peppermint extract for a winter holiday twist.
Common Questions
Can I use a different protein powder?
Whey protein works best for this specific texture. Casein or plant-based powders may absorb more liquid. You might need to add an extra splash of milk.
Is the food coloring necessary?
The coloring gives it that classic red velvet look. It does not affect the flavor at all. You can leave it out for a chocolate lava cake.
How do I know when it is done?
The edges should look matte and firm to the touch. The very center should still look a bit shiny. It will firm up slightly while resting.
I hope this cozy recipe brightens your winter evenings. It is proof that dessert can be both healthy and indulgent. Give it a try and enjoy every molten bite!
— Alex
Ingredients
- 30 g Vanilla Whey Protein Powder
- 15 g Oat Flour
- 5 g Unsweetened Cocoa Powder
- 0.5 tsp Baking Powder
- 1 tbsp Erythrito l
- 60 g Non -fat Greek Yogurt
- 1 large Egg White
- 1 tsp Red Food Coloring
- 1 tbsp Unsweetened Almond Milk
- 10 g Dark Chocolate (70% cocoa)
Instructions
- Preheat oven to 175°C (350°F) and coat a 6-ounce ramekin with non-stick spray.
- In a medium bowl, whisk together the whey protein powder, oat flour, cocoa powder, baking powder, and erythritol.
- Stir in the Greek yogurt, egg white, red food coloring, and almond milk until a smooth batter forms.
- Pour two-thirds of the batter into the prepared ramekin.
- Place the dark chocolate piece into the center of the batter.
- Cover the chocolate with the remaining batter, ensuring it is fully submerged.
- Bake for 12 minutes until the outer edges are set but the center remains slightly soft.
- Allow the cake to rest for 2 minutes before serving directly in the ramekin.
