Protein Cake Recipe
User Reviews
5
Protein Cake Recipe
Description
The Protein Cake Recipe blends ¾ cup protein powder, mostly a 60% whey and 40% casein baking blend or unflavored whey, with coconut flour, powdered sweetener, baking powder, and salt. Wet ingredients are eggs, melted butter, milk, and vanilla extract mixed into the dry ingredients to form batter. The recipe emphasizes thorough mixing and scraping the bowl for even texture.
Baked in an 8-inch parchment-lined round pan at 320 °F for about 30 minutes, the cake rises to about 1 3/8 inches. Using a 9-inch pan will yield a thinner cake with a shorter baking time. The cake's texture is affected by protein powder choice; the recommended blend delivers the best fluffiness, though pure whey works with slight texture differences.
This cake suits those seeking a protein-fortified dessert or snack. Batter can be made ahead and baked when needed, making it flexible for meal planning or batch preparation.
Baking time and pan size adjustments should be noted to ensure the cake cooks through without drying.
Ingredients
- 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 egg at room temperature, large
- ¼ cup butter melted
- ½ cup milk any milk works) at room temperature, low-carb
- 1 teaspoon vanilla extract
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.
Notes
- Use a protein powder blend of 60% whey and 40% casein for the best texture; pure unflavored whey is an acceptable substitute with slightly less fluffiness.
- The cake reaches about 1 3/8 inches in height when baked in an 8-inch pan.
- Using a 9-inch pan yields a thinner cake and requires shorter baking time; begin checking doneness at 25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 106kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Net Carbohydrates | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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