High Protein Raspberry Cake
Indulge in the perfect blend of nutrition and flavor with this High Protein Raspberry Cake, a guilt-free treat that's as wholesome as it is delicious. This protein-packed delight combines the nutty richness of almond and oat flours with the creamy tang of Greek yogurt and a touch of natural sweetness from honey. Fresh, juicy raspberries add a burst of vibrant flavor and color, while whey protein powder transforms this cake into a satisfying snack or post-workout treat. Quick to prepare in just 15 minutes, this moist and fluffy cake bakes to perfection in under 35, making it an ideal choice for busy yet health-conscious individuals. Serve it as is or topped with a dollop of Greek yogurt for an irresistible, high-protein dessert or snack that’s sure to please.
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Ingredients
- 100 grams whey protein powder
- 100 grams almond flour
- 50 grams oat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 200 grams Greek yogurt
- 80 grams honey
- 1 teaspoon vanilla extract
- 150 grams fresh raspberries
- 150 milliliters unsweetened almond milk
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2
In a large mixing bowl, whisk together the whey protein powder, almond flour, oat flour, baking powder, baking soda, and salt until well combined.
Step 3
In another bowl, beat the eggs until they are slightly frothy, then add the Greek yogurt, honey, vanilla extract, and almond milk. Mix until you have a smooth, homogenous mixture.
Step 4
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain the cake's light texture.
Step 5
Gently fold in the fresh raspberries, being careful not to break them apart.
Step 6
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 7
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Serve the cake either warm or at room temperature. It's delicious on its own or with a dollop of Greek yogurt on top.
Nutrition Facts
| Serving size | 1003.4 grams (1003.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1885 |
| Total Fat 76.70g | 98% |
| Saturated Fat 11.10g | 55% |
| Polyunsaturated Fat 0.40g | |
| Cholesterol 615mg | 205% |
| Sodium 3250mg | 141% |
| Total Carbohydrate 164.70g | 60% |
| Dietary Fiber 23.90g | 85% |
| Total Sugars 84.90g | |
| Protein 143.30g | 287% |
| Vitamin D 176IU | 879% |
| Calcium 1116mg | 86% |
| Iron 11mg | 60% |
| Potassium 1458mg | 31% |
Source of Calories