FROSTED CONFETTI PROTEIN CAKE
Ever just wanna eat a whole cake without any self-control or guilt, enjoying every frosting-smothered bite? If so, this Frosted Confetti Protein Cake is for you! It doesn’t taste healthy AT ALL, but the macros don’t lie! If the serving size is too large for you, simply cut your cake in half! This cake is generously-sized so even half would be satisfying 😉
Protein powder recommendations
To add protein to this cake, I used Quest Protein Powder in Vanilla Milkshake. I’ve found that whey blends combining whey isolate and casein work best for baking, with whey concentrates coming in close second. Whey isolates tend to result in baked goods that are either weird and spongey or dry and crumbly, so I don’t recommend using isolate!
If using a plant-based or vegan protein powder, you may just need a little extra water or milk as these protein powders tend to be more absorbent 😉
Flour substitutions
To keep this cake tender yet gluten-free, I went with gluten-free baking flour. You can also use all-purpose flour, cake flour, rice flour, gluten-free oat flour, sweet white sorghum flour, white whole wheat flour, or cassava flour. Using half as much coconut flour *might* work but I haven’t tried it! Almond flour is another one I have not tested, but I would start with twice as much (half a cup).
Sweetener substitutions
To add sweetness without any calories or sugar, I used my favorite organic stevia blend. It’s twice as sweet as sugar and has no bitter aftertaste. If stevia tastes bitter, you’re either using a cheap brand or way too much! I generally avoid store brand stevia and stick to either Truvia or Pyure.
Feel free to substitute the stevia blend for twice as much (half a cup) baking stevia, granulated erythritol, monk fruit blend, or a granulated sugar like coconut sugar. If using stevia extract or drops, check your specific brand’s conversion chart!
Other substitutions
This recipe calls for nonfat plain Greek yogurt and coconut oil to moisturize the cake and give it a tender texture. If you don’t have Greek yogurt, you can also use dairy-free yogurt but there really aren’t any other suitable substitutions! The coconut oil can be substituted for vegetable oil or unsweetened applesauce for a lower fat version. The egg whites can be substituted for a vegan egg replacer or try with additional milk!
Cream cheese frosting
For the frosting, I combined whipped cream cheese, Greek yogurt, a little more Quest Protein Powder in Vanilla Milkshake, and vanilla extract. You can of course use any cream cheese or yogurt you like, as well as a different protein powder so long as you like the flavor! Just mix everything together until thick and creamy, then spread over your cake and top with sprinkles!
This Frosted Confetti Protein Cake is so unbelievably good! Here’s the recipe. I’d love your feedback in the comments if you try it 🙂
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Frosted Confetti Protein Cake
Ingredients
- 25 g vanilla whey blend protein powder I used Quest brand in Vanilla Milkshake
- 1/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/4 cup gluten-free baking flour*
- 1/4 tsp. baking powder
- 1/8 tsp. salt optional
- 1/4 cup nonfat plain Greek yogurt*
- 2 tbsp. (1 large) egg white*
- 2 tbsp. unsweetened almond milk or milk of choice
- 1/2 tbsp. coconut oil*
- 1/4 tsp. pure vanilla extract
- 1 tsp. sprinkles optional
Frosting
- 2 tbsp. (12g) vanilla whey blend protein powder
- 1 oz. whipped cream cheese* or cream cheese of choice
- 1 oz. nonfat plain Greek yogurt*
- 1/4 tsp. pure vanilla extract optional
- Sprinkles optional
- 1 tbsp. chopped white chocolate optional
*See blog post above for substitutions.
Instructions
- Preheat oven to 325 degrees F.
- Whisk together dry ingredients (through salt) in a small mixing bowl.
- Add wet ingredients (through vanilla) and mix just until no clumps remain.
- Lightly spray one large ramekin (about 2 cup-size) with cooking spray and spoon batter in.
- Bake for 30-35 minutes, until a knife or toothpick inserted in the center comes out clean.
- While cake cools, mix up frosting. Add water if needed to reach spreadable consistency.
- Cut cake in half horizontally, spread frosting in between the halves, then frost the top.
- Decorate your cake with sprinkles (optional). Any leftovers will keep in the fridge in a sealed container for at least a week.
Notes
Also in Blog
PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.
APRICOT PORK SHEET PAN MEAL
