Red Velvet “Cake” Parfait

Who out there likes cake?

What about rich red velvet cake with creamy vanilla frosting?

How about for breakfast?

I couldn’t help myself. After about the third comment on my Blueberry Beet Pancakes from yesterday, mentioning “red velvet cake”, I just couldn’t get the idea out of my head…

All night during my shift at the hospital, all I could think of was cake….

Cake…cake…CAKE!

Now I may be able to pop out a muffin or granola bar here and there, but I will NEVER claim to be a baker. Plus, with my schedule, who has time to bake a cake?!

So I thought…

I pondered…

I ruminated, if you will…

And by the time my shift was over, I had it…

With a little “secret ingredient” that I SWEAR you can barely taste!

Like you really had to guess what that was gonna be! 😉

Red Velvet Cake Parfait

By: Heather Powers

Prep Time: 5 minutes

Cook Time: 2 minutes

Ingredients (Serves 1)

For the “Cake”

  • 1/4 cup oat bran
  • 1/4 cup grated beets
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 scoop chocolate protein (or 1 1/2 tablespoons cocoa powder + sweetener)

For the “Frosting”

  • 1/2 cup low-fat cottage cheese
  • 2 tablespoons water
  • 5-7 drops NuNaturals liquid vanilla stevia
  • 2-3 drops Cake Batter extract (optional)

Instructions

For the “Cake”

1. Combine oat bran, water, beets, vanilla extract, and cinnamon in a blender and and blend for 15 seconds.
2. Transfer mixture to microwave-safe bowl and cook on high for 2 minutes, stopping to stir halfway through.
3. After cooking, stir in chocolate protein powder and/or cocoa powder

For the “Frosting”

1. In a blender combine cottage cheese, water, sweetener, and extract (if using) and puree until smooth.
2. Layer “cake” and “frosting” in a jar or glass and top with mini chocolate chips.

Pre-topping stats:

Yes, you read that right…the protein powder I used has 24g of protein per serving which made this breakfast clock in at over FIFTY grams of tummy-filling goodness!

And it kept me full for more than FIVE hours!

The consistency of the oats was absolutely AMAZING…thick, fluffy, and full of chocolatey flavor and matched with the cool vanilla “frosting”?…

I could have sworn I was eating a slice of cake straight out of the oven!

Seriously guys, you really need to make this…and if you’re scared of the beets…just leave ’em out!

I’m sure it will be almost as good! 😉

What is your favorite cake flavor?

Have you ever snuck veggies into a recipe without anyone noticing?

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33 Responses to Red Velvet “Cake” Parfait

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