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….


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)


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

  1. I love that cake batter extract exists! For some reason, that’s hilarious.

  2. I’m making it my mission in life to find cake batter extract now! 😉

  3. Duuuude… this looks awesome. I did something similar last week with tofu and beets, and today I made almost the exact same “frosting” to top my mid-morning snack. Great minds, my friend. Know what else is good? Beets blended with strawberry protein powder.

    • kissmybroccoli says:

      Hmmm, what brand protein powder? I swear I’ve only ever found ONE strawberry flavored protein that I could stomach…why do they always taste like Pepto-Bismol?!

      Crazy…get out of my head woman! 😉

  4. I want this RIGHT NOW.
    Where do you get cake extract? Or cool extracts, period? Please send me in the right direction (if it’s online….)

  5. That seriously looks so good. But can you believe that I don’t think I’ve ever had red velvet cake? I know, right? When it comes to cake, I’m definitely a die hard chocolate fan, but put enough frosting on any flavour and I’ll eat it 😀 And when it comes to sneaking in veggies… hmmm…. I think the only veggie dessert I ever made was some sort of zucchini chocolate cake, and I think I told everyone that I was putting zucchini in. I have this weird aversion to putting veggies in dessert though… even if you can’t taste it, the thought just kind of skeeves me out!

    • kissmybroccoli says:

      Haha! Well, where’s the fun in telling everybody?! Lol Guess you’re not a big supporter of carrot cake then? Believe it or not, I am NOT a chocolate fan and I really don’t even like the taste of Red Velvet cake, but I LOVE this combo…the buttery flavor and the hint of chocolate is absolutely perfect!

      But as far as cake goes, you can have your chocolate…just hand over the coconut, vanilla, and almond! 😉

  6. Cake batter extract exists?

    I need it, like now.
    And some beets, apparently. 🙂

  7. Lindsay says:

    OMG please send me in the direction of where to find that cake batter extract! I didn’t even know something like that existed in the world. This cake parfait looks amazing. Can’t wait to try it.

  8. OMG… I die. Seriously, I’m coming over! What kind of protein do you use?? I use Sunwarrior and it is 16g of protein. I need to get me more almond milk yogurt and make this!!

  9. That is amazeballs! Looks so good. Please PLEASE do a post on how you take your photos! They are soo pretty.

    xo Emilie @ Hungry Delights

    • kissmybroccoli says:

      Haha…omg, I swear it’s trial and error! But I HAVE been experimenting a bit with lighting and angles lately…maybe I could get a little something together 🙂

  10. Erika says:

    Omg stop. I want that rightnow.

  11. julie says:

    i mean this cake is like fantastically genius – i can’t wait to get my paws on some beets. like legit cannot wait.

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  13. Beets in a parfait? That’s so cool 🙂 I adore beets, but not so much in smoothies and such… however I might give this a go some day 😉

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  18. Alexus says:

    could I omit the beer and just use coloring? Also would butter extract give it the same “cake” flavor?

  19. Alexus says:

    *beet not beer! Lol XD

    • kissmybroccoli says:

      Hahaha! Oh I needed that laugh this morning! Yes, it would be fine to omit the beets in this recipe. And in that case, I guess you could dye it purple if you wanted to! 😉

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