Esta Protein Cake is a high-protein, moist chocolate birthday cake perfect for a healthy celebration. It’s packed with 15 gramas de proteína per serving, with no eggs, and no dairy, and it’s topped with the best creamy smooth chocolate protein frosting.
We love high-protein recipes, and we have shared so many, like my Bolinhas de Proteína de Morango, Biscoitos de Aveia Proteicos, ou Aveia durante a noite com proteína em pó. Our most popular are the barras de proteína caseiras ou o nosso bolo de caneca de proteína em pó.
This protein cake recipe is inspired by our bolo de caneca de proteína em pó, usually microwaved in a ramekin. Here we turned the recipe into a family-size protein cake recipe, a larger version of our favorite protein snack, baked in less than 25 minutes for a quick healthy cake.
If you love a moist, fudgy chocolate cake but want to keep it healthy and packed with wholesome ingredients, this protein cake is what you need.
Ingredientes e Substituições
All you need are a few simple ingredients:
- Farinha de aveia – Oat flour is simply made from rolled oats pulsed into a thin flour-like texture. Check my tutorial on Como fazer farinha de aveia se você precisar.
- Chocolate or Vanilla Protein Powder – We use clean pea protein powder made with just three ingredients. You can also use almond protein powder or peanut protein powder.
- Cacau em pó sem açúcar – I prefer to use unsweetened cocoa because it makes it easier to balance the sweetness.
- Leite vegetal de sua preferência – Soy milk is high in protein, but almond milk or oat milk are also great options.
- Fermento em pó – This gives the cake a soft and fluffy texture.
- Iogurte de sua escolha – High-protein soy yogurt is our favorite. It also works with cashew yogurt and coconut yogurt, but the latter gives the cake a slight coconut texture.
- Maple Syrup – Any liquid sweetener works, such as coconut nectar, agave syrup, or rice malt syrup. Sugar-free alternatives also work.
How To Make A Protein Cake
This protein cake recipe is very easy to put together and perfect to fix your sweet tooth with no guilt.
- Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper and lightly oil it with an oil spray. Set it aside.
- In a large mixing bowl, whisk all the dry ingredients: oat flour, protein powder, cocoa powder, and baking powder. Make a well in the center of the dry ingredients and add dairy-free milk, yogurt or applesauce, vanilla extract, maple syrup, and vanilla extract.
- Stir to bring all the ingredients together and form a smooth cake batter.
- Pour the batter into the prepared cake pan and bake in the center rack of the oven for 25 to 30 minutes at 350°F (180°C) until a pick inserted in the center of the cake comes out clean.
- Cool completely at room temperature before frosting.
Cobertura proteica
To frost this healthy dessert, we use our creamy protein frosting recipe made from:
- Iogurte grego – We use plant-based Greek style yogurt, feel free to use any yogurt you love.
- Proteína em pó
- Leite de amêndoa
- Maple Syrup
Stir the ingredients until the frosting is thick and creamy. Spread on top of the cooled cake. Decorate the cake with sprinkles if you like.
Instruções de armazenamento
Store cake leftovers in the fridge in an airtight container for up to 4 days. You can also freeze the protein cake in a sealed box for up to one month. Thaw slices at room temperature the day before.
Trocas de alergias
If you have some food allergies, pick some of the options below:
- Low-Carb – You can use a low-carb protein powder and low-carb sweetener for this recipe.
- Yogurt-Free – Swap the yogurt for the same amount of mashed ripe bananas, peanut butter, pumpkin puree, or unsweetened applesauce.
- Sem glúten – Choose gluten-free oats, gluten-free protein powder, and wheat-free baking powder.
Perguntas frequentes
Find below my answers to the most common questions on this recipe.
We recommend using clean protein powder. It means protein powders with minimal ingredients listed in the ingredients list for a healthy cake. We use a pea protein powder that contains only three ingredients: natural flavor, pea protein, and a low-carb sweetener. Feel free to use hemp, peanut, or soy protein powder. Note that this recipe hasn’t been tested with an animal protein powder like whey protein or casein, and we can’t recommend these options.
More Protein Recipes
Below are some more high-protein recipes, perfect as a post-workout snack, breakfast, or healthy dessert.
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Receita de Bolo de Proteína
Ingredientes
- 1 ½ xícara Farinha de Aveia Caseira
- ⅓ xícara Cacau em pó sem açúcar
- ⅓ xícara Proteína em pó sabor chocolate - (nota 1)
- 3 colheres de chá Fermento em pó
- 1 xícara Soy Milk - (nota 2)
- ⅓ xícara Iogurte sem laticínios - or applesauce (note 3)
- 2 colheres de chá de extrato de baunilha
- ⅓ xícara Maple Syrup - (nota 4)
Glacé
- 2 colheres de sopa Cacau em pó sem açúcar
- ½ xícara Proteína em pó sabor chocolate
- ⅓ xícara Iogurte sem laticínios - (nota 3)
- ¼ xícara Açúcar em pó - (nota 5)
- 2 colheres de sopa Leite de amêndoa - (nota 2)
Instruções
- Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper and lightly oil with oil spray. Set aside.
- In a mixing bowl, whisk the dry ingredients together: oat flour, cocoa powder, protein powder, and baking powder
- Stir in the liquid ingredients: soy milk, yogurt, maple syrup, and vanilla extract.
- Transfer the batter to the prepared pan and spread evenly.
- Bake the protein cake on the center rack of the oven for 20-25 minutes or until a pick inserted in the center comes out clean. Don't over bake, or it gets dry.
- Cool down on a cooling rack before frosting.
Glacé
- Stir all the frosting ingredients together into a mixing bowl. If too thick or dry, stir in more almond milk.
- Spread over the protein cake and add sprinkles if you like.
Great soft, silky texture. Delicious.
Que bom que você gostou!
I’d love to make this but i’m not a huge fan of chocolate. Is there any way to make this vanilla? I thought about omitting the cocoa powder and replacing it with something else? I’m not sure what would be a good replacement and how to adjust?
It’s very hard to omit cocoa here as it acts as a binder, the fibers in the cocoa bind the cake. You will need something similar, but it might also change the texture too much. I haven’t tested a protein vanilla cake so I can’t tell you more i am sorry.
This cake is so incredibly delicious! Perfect texture, amazing flavor, and healthy too! Definitely making it again!!
Muito obrigada pelo feedback maravilhoso!
I’m excited to try this, but I’m curious about the kind of protein powder to use. We have a vegan protein powder but it’s sweetened with stevia, as many protein powders do. Does the protein powder you’re using have a sweetener in it? Is that how the recipe is meant to work with 1/3 c. maple syrup? Thanks!!
Eu estou usando NuZest protein powder, it exist in vanilla, chocolate, strawberry. It’s made of pea protein powder, natural vanilla flavors, and thaumatin – a natural sweetener.
Obrigada por compartilhar esta receita!
I can’t wait to try.
Can I use a 6inch tin instead?
Sure, but the smaller the pan is the longer it takes to bake.
Hi! Can i use pea protein powder here?
Sem dúvida que sim!
This was such a hit!! I baked two 9 inch layers though (I didn’t double the recipe because I decided to do a 2nd layer after I poured the batter into the 1st pan) and then doubled the frosting recipe. I put a layer of bananas in the middle of the cake plus frosting and then frosting all over the two layers, plus rainbow sprinkles. It was SOOOOOOO GOOD!!! Wish I could post a pic!
Looks delicious! Can’t wait to try it.
I have a severe oat allergy is there another option?
I didn’t try something else yet, may be all-purpose wheat flour could work as well.