These High-Protein Red Velvet Cake Balls are a simple way to enjoy something sweet while still staying aligned with your goals. They’re rich, chocolatey, and taste like classic red velvet, just with added protein to keep them more balanced.
If you’re looking for a dessert that feels a little indulgent but fits into your routine, these are a great option. Soft red velvet cake rolled into bite-sized balls and finished with a lightly sweet, creamy coating.
They’re easy to prep ahead, great for a quick snack, and perfect when you want something sweet without going overboard.
Let’s get baking!
High-Protein Red Velvet Cake Balls
Servings: 16 (1 Serving = 1 Cake Ball)
Prep Time: 10–15 Minutes
Bake Time: 25–30 Minutes
Chill Time: 20–30 Minutes
Ingredients:
For The Cake:
2 1/2 Scoops Level-1 Red Velvet Cake Protein
3/4 Cup Oat Flour
2 Tbsp Cocoa Powder
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/8 Tsp Salt
1/2 Cup Unsweetened Applesauce
2 Tbsp Avocado Oil
2 Large Eggs
1/3 Cup Granulated Stevia
1/4 Cup Milk Of Choice
1 Tsp Vanilla Extract
1 Tsp Apple Cider Vinegar
For The Cream Cheese Coating:
8 Oz Low-Fat Cream Cheese, Softened
1/3 Cup Granulated Stevia
1/2 Tsp Vanilla Extract
2 Tbsp Milk Of Choice
Optional Toppings:
1-2 Oz Melted White Chocolate
1 Tsp Cocoa Powder (For Dusting)
Directions:
For this recipe, you’ll need:
- Oven
- 8×8-Inch Baking Pan
- Parchment Paper
- Large Mixing Bowl
- Medium Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk Or Electric Mixer
- Rubber Spatula
- Cooling Rack (Optional)
- Baking Sheet
- Small Cookie Scoop Or Spoon
- Toothpick
1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
2. In a large mixing bowl, whisk together the protein powder, oat flour, cocoa powder, baking powder, baking soda, and salt until fully combined.
3. In a separate medium bowl, whisk together the applesauce, avocado oil, eggs, stevia, milk, vanilla extract, and apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until fully combined and no dry pockets remain. Do not overmix.
5. Transfer the batter to the prepared baking pan and spread evenly.
6. Bake for 25–30 Minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.
7. Remove from the oven and allow the cake to cool in the pan for 15–20 Minutes, then lift it out using the parchment and cool completely before handling.
8. While the cake cools, prepare the cream cheese coating. In a medium bowl, beat the softened cream cheese, stevia, vanilla extract, and 1 Tbsp milk until smooth. Add additional milk 1 Tsp at a time if needed to reach a thick but spreadable consistency.
9. Once the cake is completely cool, crumble it into a large bowl using clean hands or a fork. Add half of the cream cheese mixture and mix until the texture becomes sticky but moldable.
10. Using a small cookie scoop or spoon, portion 1–1 1/2 Tbsp of mixture and roll into balls about 1 1/2 inches in diameter. Place them on a parchment-lined baking sheet. You should get approximately 16 cake balls.
11. Lightly drizzle each cake ball with the remaining cream cheese mixture. Add optional toppings if desired.
12. Refrigerate for 20–30 Minutes, or until firm.
13. Store in an airtight container in the refrigerator for up to 5 days.
Macros Per Serving:
Calories: 94
Protein: 6g
Carbs: 6g
Fat: 5g
Fiber: 1g
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Recipe In The 1st Phorm App
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