I wanted to experiment with something sweet, simple and tasty, a “cheat meal without the cheating“, when, by pure chance, I stumbled upon a bakery and I saw a Red Velvet cake.

I was really enchanted by that red “paciarottona” cake perched on a tray behind the pane … it was awesome.

Red velvet beetroot cake roll | Fitness Food

For my non Italian friends “paciarottona” means something “chubby” in a very nice way.

Do you know those pompous multi-layer red cakes stuffed with whipped cream and covered in white icing? Yes, those ones, the Red Velvet cakes indeed … a sugar bomb that could make me bounce around all over the place the whole day.

I told myself “You must be mine!”, but I’ll make it my way.
I set out without fear of the final outcome, no judgment or prejudices … what comes out I’m good with… if it turns out crap, I’ll try again.

Soooo, am I going to make a proper red velvet cake? Nope, I’m not good with cakes. Today I’m going for a much simpler roll.

Actually, apart from the motivational incipit above, deep down I was pretty sure I’d fail miserably the first time round, fortunately I was wrong, it went great and I’m really happy with the results.
I remade it a few times to figure out if it was just a lucky break, you never know, but the results have further persuaded me.

It takes 30 minutes to make, but it needs to sit in the fridge a few hours, so if you make it in the evening, it’s better for breakfast the next day, but if you have time you can go for it giving it 3 plus hours.

When do I use this recipe?

Well…long story short … ALL THE TIME. I don’t miss the chance, so I can do it anytime. Let’s say that if I need a boost on fats I’m having one, all right.

Let’s come to the macros * of the recipe

The nutrition facts label is at the bottom of the post.

| LC | HP | C35-P25-F40 | LOW-COST|

Kcal: Kcal: 166 per serving

Number of serving:The recipe is for 1 roll and I divide it into 4 servings

Number of ingredients: 9

Carbs 35% Proteins 25% Fats 40%

The products availability is good for all the ingredients, they are found without difficulties in every supermarket.
Originally I considered the coconut flour but 2 things have bothered me:
1) it’s expensive;
2) it is difficult to find at the supermarket, you have to buy it in those pretentious organic shops.
So I prefer using coconut flour rapè, which in this case is even better.

It is quite simple to make, you just have to pay attention when folding the roll and check it while cooking.

How much does this recipe cost **?

To make this red velvet beetroot cake , I spent a little more than € 3 in total and just around € 0.77 per portion, cheap and delicious.

It is not comparable with the real red velvet, it’s completely different, but it was a great source of inspiration.

This roll cake is prepared in 160 minutes (considering time setting in the fridge) and requires:

food processor
spatula
large bowl
baking paper
food wrapper film
baking tin

Ingredients in order of use

How to make this red velvet beetroot cake roll

Beetroot
Peel them, if the skin is present, cut into chunks and blend in the food processor until smooth.

Mix
Pour into a large bowl, add pasteurised egg whites, coconut oil, protein powder, rapè coconut flour, sweetener, the unsweetened cocoa and combine everything evenly.

Dough preparation and cooking
Line the pan with baking paper and lay the dough.
Roll it out at 1 cm and bake for 15 minutes at 160 °C.
After the first 15 minutes, remove and prick the surface with a toothpick, bake for another 15 minutes.
Remove the tin from the oven and allow to cool.
Trim the edges so as to obtain a rectangle.

Filling
Lay the base on a sheet of food film and spread the surface with the ricotta watered down with a little water.
Roll up with the film (without letting it into the roll), tighten while rolling and close the ends to “candy”.
Place in the fridge and leave to cool for a couple of hours, if desired, garnish with a sprinkling of coconut flour.

Pin it for later

Red Velvet Fit Roll

Save Print

Prep time

130 mins

Cook time

30 mins

Total time

2 hours 40 mins

Author: Lemabor

Recipe type: beetroot cakes, red velvet roll, red velvet recipes

Cuisine: dessert - Breakfast

Serves: 4

Ingredients

250 g Cooked and Peeled Red Beetroot
50 ml Pasteurised egg whites
10 g Coconut oil
30 g Protein powder- Vanilla Casein
15 g Coconut Flour Rapè
½ tsp My dietor for cooking (or other sweetener suitable for cooking)
10g Unsweetened powdered cocoa
150g Low fat Ricotta cheese
50 ml of filtered water

Instructions

peel the beetroots, if the skin is present, cut into chunks and blend in the food processor until smooth.
Pour into a large bowl, add egg white, coconut oil, protein powder, rapè coconut flour, sweetener, the unsweetened cocoa and combine everything evenly.
line the pan with baking paper and lay the dough.
Roll it out at 1 cm and bake for 15 minutes at 160 °C.
After the first 15 minutes, remove and prick the surface with a toothpick, bake for another 15 minutes.
Remove the tin from the oven and allow to cool.
Trim the edges so as to obtain a rectangle.
Lay the base on a sheet of food film and spread the surface with the ricotta watered down with a little water.
roll up with the film (without letting it into the roll), tighten while rolling and close the ends to "candy".
Place in the fridge and leave to cool for a couple of hours, if desired, garnish with a sprinkling of coconut flour.