Vanilla Protein Cake Recipe
This Vanilla Protein Cake recipe offers a delicious and nutritious way to satisfy your sweet cravings while fueling your body. Packed with protein, it’s perfect for post-workout recovery or a healthy snack. The combination of almond flour and vanilla creates a light, fluffy cake that’s both flavorful and satisfying.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking pan (8-inch round or square)
- Oven
- Cooling rack (optional)
Ingredients
Dry Ingredients:
- 1 cup of oat flour or almond flour for a gluten-free option
- 1/2 cup of vanilla protein powder whey or plant-based
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of cinnamon optional, for added flavor
Wet Ingredients:
- 1/2 cup of unsweetened almond milk or any milk of choice
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup of Greek yogurt for added creaminess and protein
- 2 tablespoons of honey or maple syrup for natural sweetness
- 1 tablespoon of coconut oil or any oil you prefer
Optional Toppings:
- Fresh berries strawberries, blueberries, etc.
- Greek yogurt for topping
- A drizzle of honey or peanut butter
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and prepare a baking dish (preferably 8×8-inch) by greasing it with a little bit of coconut oil or lining it with parchment paper.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, sift together the oat flour, protein powder, baking powder, salt, and cinnamon (if using). This ensures the dry ingredients are well-combined and eliminates any lumps from the flour and protein powder.
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk together the almond milk, eggs, vanilla extract, Greek yogurt, honey, and coconut oil until smooth. The Greek yogurt will add moisture and creaminess, making the cake extra soft and flavorful.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir until everything is fully incorporated. The batter should be thick, but if it’s too dry, you can add a little extra almond milk to loosen it up.
Step 5: Bake the Cake
- Pour the cake batter into the prepared baking dish and spread it evenly with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on the cake toward the end of the baking time.
Step 6: Cool and Serve
- Allow the Vanilla Protein Cake to cool for about 10 minutes before slicing it into squares. You can enjoy it warm or let it cool completely. Top with fresh berries, a dollop of Greek yogurt, or a drizzle of honey if you like.
Notes
❖ Protein Powder Variety:
You can easily customize this recipe by switching the vanilla protein powder for other flavors like chocolate, cinnamon, or even plant-based options.
Each variation will give a unique twist to your cake, allowing you to experiment with new tastes while keeping the nutritional benefits.
❖ Sweetness Level:
If you prefer a sweeter cake, feel free to adjust the amount of honey or maple syrup. Alternatively, for a lower-sugar option, use a natural sugar substitute like stevia, monk fruit, or erythritol.
This will help reduce the sugar content while still keeping the flavor intact.
❖ Storage Tips:
To keep the Vanilla Protein Cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days.
You can also refrigerate it for up to a week or freeze individual slices for later use. Simply reheat in the microwave for 15-20 seconds for a quick snack.