High Protein Texas Sheet Cake

Indulge in a guilt-free, protein-packed dessert with this High Protein Texas Sheet Cake—a healthier spin on the classic Southern favorite! This moist, chocolatey sheet cake is enriched with whey protein powder and whole wheat flour, making it a satisfying treat that fuels your body. Sweetened naturally with honey and featuring Greek yogurt for a boost of creaminess, this cake stays light yet decadent. The rich, velvety chocolate base is topped with a luscious powdered peanut butter frosting, delivering the perfect balance of flavors. Ready in just 35 minutes and ideal for meal prepping, this dessert is the ultimate choice for fitness enthusiasts and chocolate lovers alike. Whether you're looking for a post-workout snack or a crowd-pleasing dessert, this high-protein delight is sure to impress!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 0.5 cup Unsweetened cocoa powder
• 1 cup Whole wheat flour
• 0.5 cup All-purpose flour
• 0.5 cup Whey protein powder (chocolate flavor)
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter
• 0.5 cup Brewed coffee (cooled)
• 0.5 cup Unsweetened almond milk (or any milk of choice)
• 0.5 cup Greek yogurt (plain, nonfat)
• 0.5 cup Honey
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 0.5 cup Dark chocolate chips
• 2 tablespoons Powdered peanut butter
• 0.25 cup Powdered sugar
• 2 tablespoons Additional unsweetened almond milk (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan lightly with cooking spray or butter.

Step 2

In a medium bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, whey protein powder, baking soda, and salt. Set aside.

Step 3

In a small saucepan over medium heat, melt the butter and stir in the brewed coffee. Once combined and slightly warm (but not boiling), remove from heat and let cool.

Step 4

In a large mixing bowl, combine honey, Greek yogurt, unsweetened almond milk, vanilla extract, and eggs. Whisk until smooth and well blended.

Step 5

Slowly incorporate the dry ingredients into the wet mixture in batches, stirring with a spatula or using a handheld mixer on low speed until a smooth batter forms.

Step 6

Gently fold in the dark chocolate chips for added richness.

Step 7

Pour the batter evenly into the prepared sheet pan and spread it out to ensure an even layer.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

While the cake is cooling, prepare the frosting by whisking together the powdered peanut butter, powdered sugar, and additional almond milk in a small bowl until a smooth and spreadable consistency is achieved.

Step 10

Once the cake has completely cooled, spread the frosting evenly across the surface of the cake using a spatula.

Step 11

Slice the sheet cake into 12 portions and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition Facts

Serving size	1256.5 grams (1256.5g)

Amount per serving	% Daily Value*
Calories	3136

Total Fat 122.00g	156%
Saturated Fat 65.10g	326%
Polyunsaturated Fat 0.00g
Cholesterol 620mg	207%
Sodium 3053mg	133%
Total Carbohydrate 421.40g	153%
Dietary Fiber 72.70g	260%
Total Sugars 191.20g
Protein 182.90g	366%

Vitamin D 145IU	723%
Calcium 1358mg	104%
Iron 40mg	220%
Potassium 4469mg	95%

*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: 31.2%

Protein: 20.8%

Carbs: 48.0%