High Protein Rhubarb Cake

Treat yourself to a slice of this delightful High Protein Rhubarb Cake—a healthy twist on a classic dessert! Bursting with tangy rhubarb and naturally sweetened with coconut sugar and applesauce, this cake is a guilt-free indulgence packed with protein thanks to vanilla protein powder and creamy Greek yogurt. The combination of almond flour and whole wheat flour creates a tender yet wholesome texture, while the hint of vanilla elevates its flavor profile. Perfect for breakfast, a post-workout snack, or dessert, this rhubarb cake is easy to make and ready in just over an hour. It’s the ultimate balance of nutrition and indulgence that will keep you coming back for more!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 400 grams rhubarb, chopped
• 100 grams vanilla protein powder
• 100 grams almond flour
• 100 grams whole wheat flour
• 200 grams Greek yogurt
• 3 large eggs
• 100 grams coconut sugar
• 100 grams unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a large bowl, combine the vanilla protein powder, almond flour, whole wheat flour, baking powder, baking soda, and salt. Stir well to ensure the ingredients are evenly mixed.

Step 3

In a separate bowl, whisk together the Greek yogurt, eggs, coconut sugar, applesauce, and vanilla extract until smooth and well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.

Step 5

Fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Once cooled, slice into pieces and serve. Enjoy your high protein rhubarb cake as a delightful and healthy treat!

Nutrition Facts

Serving size	1264.1 grams (1264.1g)

Amount per serving	% Daily Value*
Calories	2154

Total Fat 71.30g	91%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 0.00g
Cholesterol 615mg	205%
Sodium 3062mg	133%
Total Carbohydrate 241.80g	88%
Dietary Fiber 31.20g	111%
Total Sugars 127.60g
Protein 154.00g	308%

Vitamin D 123IU	615%
Calcium 1494mg	115%
Iron 16mg	89%
Potassium 2547mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 27.7%

Carbs: 43.5%