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Wholesome High-Protein Protein Powder Cake with Creamy Frosting

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A moist, tender high-protein cake made with simple pantry staples and topped with a luscious creamy frosting. Perfect for a guilt-free dessert or post-workout snack.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup (50g) whey or plant-based protein powder (vanilla or chocolate)
  • 1/2 cup (100g) coconut sugar or brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) unsweetened almond milk (or any milk of choice)
  • 1/4 cup (60ml) melted coconut oil or unsalted butter
  • 1 tsp pure vanilla extract
  • 2 tbsp Greek yogurt or dairy-free yogurt
  • For the Creamy Frosting:
  • 1/2 cup (120g) cream cheese, softened (can substitute with vegan cream cheese)
  • 1/4 cup (60g) unsalted butter, softened
  • 1/4 cup (30g) powdered erythritol or powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk or cream (adjust for desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 8-inch cake pan and line it with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, protein powder, coconut sugar, baking powder, baking soda, and salt until evenly mixed.
  3. In a separate bowl, beat the eggs lightly. Add almond milk, melted coconut oil, vanilla extract, and Greek yogurt. Stir until smooth.
  4. Slowly pour the wet mixture into the dry ingredients. Use a rubber spatula to fold everything together gently, avoiding overmixing.
  5. Transfer the batter evenly into the prepared pan. Tap gently on the counter to release air bubbles.
  6. Bake for 25-30 minutes. Check at 25 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered erythritol and vanilla extract, then add milk one tablespoon at a time to reach desired consistency.
  9. Once the cake is completely cool, spread the frosting evenly over the top. Optionally, sprinkle cacao nibs or chopped nuts.
  10. Slice generously and serve. Store leftovers in the fridge for up to 4 days.

Notes

Gently fold protein powder to keep cake tender. Avoid overmixing batter to prevent density. Use softened cream cheese and butter for smooth frosting. Chill frosting if too soft. Cool cake completely before frosting to avoid melting. Frosting can be made a day ahead and brought to room temperature before use. For vegan version, use flax eggs, plant-based protein, coconut yogurt, and vegan cream cheese; baking time may increase slightly.

Nutrition

Keywords: protein cake, high-protein dessert, healthy cake, protein powder cake, creamy frosting, low sugar cake, gluten-free option, vegan adaptation

Find it online: https://perkypan.com/wholesome-high-protein-protein-powder-cake-recipe-with-creamy-frosting-easy-and-delicious/