Vanilla Protein Cake
Vanilla Protein Cake is a healthy dessert made with protein powder, providing a nutritious boost to a traditional cake. It combines ingredients like flour, eggs, and vanilla extract, offering a moist texture and light flavor. This cake is ideal for fitness enthusiasts looking for a high-protein, low-sugar treat.
Equipment
- Mixing bowl
- Electric mixer or whisk
- 8-inch round or square cake pan
- Oven
- Measuring cups and spoons
- Parchment paper or non-stick spray for greasing the cake pan
Ingredients
- 600 grams 5 cups coconut flour
- 5 cups vanilla protein powder whey or plant-based
- 2 ½ cups Greek yogurt unsweetened
- 20 eggs
- 2 ½ cups almond milk or any milk of your choice
- 10 tablespoons honey or maple syrup for natural sweetness
- 2 ½ teaspoons vanilla pulp
- 10 teaspoons baking powder
- 500 grams 3 ⅓ cups erythritol or xylitol, to taste
- 300 grams 3 ⅓ cups ground almonds
- 2 ½ teaspoons vanilla pulp
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a large cake pan by greasing it lightly or lining it with parchment paper.
- In a large bowl, combine the coconut flour, vanilla protein powder, baking powder, ground almonds, erythritol (or xylitol), salt, and vanilla pulp. Mix well to ensure everything is evenly distributed.
- In a separate large bowl, whisk together the Greek yogurt, eggs, almond milk, honey (or maple syrup), and vanilla pulp. Stir until smooth and well combined.
- Gradually add the dry ingredients into the wet mixture, stirring constantly to prevent any lumps. Mix until you have a smooth batter.
- Pour the Batter into the prepared cake pan. Spread it out evenly.
- Place the cake in the preheated oven and bake for approximately 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
- Once cool, slice the cake into 10 even servings. Enjoy your healthy, protein-packed vanilla cake!
Notes
❖ Customizations: Feel free to add in mix-ins like dark chocolate chips, berries, or nuts for added flavor and texture. Just be mindful of the extra calories.
❖ Gluten-Free Option: For a gluten-free version, swap the whole wheat flour with almond flour. You may need to adjust the baking time slightly, so check with a toothpick.
❖ Sweetness: If you prefer a sweeter cake, you can increase the honey or maple syrup. Alternatively, use a sugar substitute like stevia or monk fruit.
❖ Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness.
❖ Freezing: This cake freezes well! Simply wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw before serving.