Protein Cake Recipe

Name: Protein Cake Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10 serving
Ingredients: ¾ cup protein powder; ⅓ cup coconut flour; ⅓ to ½ to ½ cup powdered sweetener; 2 teaspoons baking powder; 1 pinch salt; 3 large eggs; ¼ cup butter; ½ cup low-carb milk; 1 teaspoon vanilla extract

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
10
Calories
106 kcal
Course
Dessert
Cuisine
American

Protein Cake Recipe

Ava Acevedo

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This easy protein cake recipe is high-protein and low-calorie, made with protein powder and coconut flour. It's fluffy and moist, delicious plain or as a low-carb birthday cake with your favorite toppings.

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Ingredients

Servings

¾ cup protein powder or unflavored whey protein, see notes
⅓ cup coconut flour
⅓ to ½ to ½ cup powdered sweetener use more if you like it really sweet
2 teaspoons baking powder
1 pinch salt
3 large eggs at room temperature
¼ cup butter melted
½ cup low-carb milk (any milk works) at room temperature
1 teaspoon vanilla extract

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Instructions

Start heating the oven to 320 °F (160 °C) and prepare an 8-inch round pan with a disc of parchment on the bottom and a strip of parchment around the sides. Grease the paper lightly with butter or oil spray.
Mix all dry ingredients in a large bowl until combined: 3/4 cup protein powder, 1/3 cup coconut flour, 1/3 to 1/2 cup powdered sweetener, 2 teaspoons baking powder and 1 pinch salt.
Create a well in the middle of the dry ingredients and add 3 large eggs, melted (but not hot) 1/4 cup butter, 1/2 cup low-carb milk and 1 teaspoon vanilla extract.
Start mixing from the middle with a spoon or spatula and as the eggs are mixed start incorporating the dry mix around it, scraping the sides. If you are using a hand mixer, stop and scrape the sides with a spatula at least a couple of times to ensure every little bit of the batter is well combined.
Transfer into the pan lined with parchment paper and greased and bake in the preheated oven at 320 °F (160 °C) for about 30 minutes until the top is golden and the protein cake springs back when you poke a finger in the middle.

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Notes

The protein powder I recommend is this baking blend ratio of 60% whey to 40% casein. In my testing I found this made the best protein cake. You can also use pure unflavored whey protein, it just makes a slightly less fluffy cake. Either isolate or concentrate is fine, the texture difference is minimal between these two.
The cake baked in a 8-inch round pan is about 1 3/8 inches (3.5 cm) in height.
The cake can be made in a 9-inch pan but it will be thinner. The baking time will be shorter too, start checking for doneness at around 25 minutes.