Red Velvet Chocolate Strawberry Cake with Chocolate Icing

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Meghan knowles

Meghan Knowles



  • 1/2 cup of plain non-fat Greek yogurt
  • 2 large egg whites
  • 1/4 cup of unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1 1/2 TBSP melted coconut oil
  • 1 1/2 scoops of Red Velvet Cellucor whey protein
  • 1 Cup Granulated Stevia
  • 1/2 Cup oat flour
  • 1 TBSP unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 Cup dark chocolate chips
  • 50 grams (2 large) diced strawberries


  • 1/2 Cup unsweetened cocoa powder
  • 1/4 Cup agave or honey
  • 1 tsp pure vanilla extract
  • 2 TBSP unsweetened almond milk

Topping (optional)

Additional strawberries and sprinkles if desired


  • In a bowl, combine your egg whites, Greek yogurt, almond milk, and vanilla extract. Mix until smooth. 
  • Melt your coconut oil by placing it in the microwave for about 30-45 seconds. Add to the other wet ingredients, stirring immediately so that the coconut oil does not solidify.
  • In a separate bowl, combine your Cellucor Whey, oat flour, baking agents, stevia, and cocoa powder.
  • Add the wet into the dry and mix well. 
  • Preheat your oven to 350 degrees and prepare your glass-baking dish by coating it with your choice of non-stick spray or oil. 
  • Line the bottom of your dish with a layer of batter. Add a layer of chocolate chips on top.
  • Next, place your strawberry slices evenly over the chocolate chips. Then spread the rest of the batter on top.
  • Place into the oven to bake for 25-30 minutes. While the cake is baking, make your icing and set aside. 
  • Remove the cake from the oven. Allow it to cool down completely before adding the icing on top. Finish with additional strawberries (I used 2 more) and sprinkles, if you choose. Cut into 12 slices. 


For 1 slice (with icing): 

127 calories

4g of fat, 17g of carbohydrates, 6g of protein, 2g of dietary fiber

Without icing: 

96 calories

4g of fat, 10g of carbohydrates, 6g of protein, 1g of dietary fiber

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