High Protein Apricot Cake
Indulge in the wholesome goodness of our *High Protein Apricot Cake*, a delightful fusion of natural sweetness and nourishing ingredients. Bursting with the vibrant flavor of dried apricot puree and a hint of honey, this cake is protein-packed thanks to vanilla protein powder and creamy Greek yogurt. Made with whole wheat and almond flours, it offers a nutty, hearty base while staying perfectly moist with the addition of unsweetened applesauce. Chopped walnuts add a satisfying crunch, making every bite irresistibly textured. Ideal for health-conscious bakers, this recipe is free from refined sugars and focuses on balanced nutrition without compromising flavor. Whether you’re looking for a post-workout snack or a guilt-free dessert, this high-protein apricot cake is sure to satisfy. Ready in just an hour, it’s perfect for sharing with friends or savoring slice by slice!
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Recipe Information
Ingredients
- 150 grams dried apricots
- 250 milliliters water
- 60 grams vanilla protein powder
- 100 grams whole wheat flour
- 50 grams almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 120 grams unsweetened applesauce
- 150 grams Greek yogurt
- 60 milliliters honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 50 grams chopped walnuts
Instructions
Preheat your oven to 180°C (356°F). Grease and line a 9-inch round cake tin with parchment paper.
In a small saucepan, combine the dried apricots and water. Bring to a boil over medium heat, then simmer for 10 minutes until the apricots are soft. Remove from heat and let cool slightly.
Transfer the apricots and any remaining liquid to a blender or food processor. Blend until smooth to form an apricot puree.
In a large mixing bowl, combine the vanilla protein powder, whole wheat flour, almond flour, baking powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the apricot puree, unsweetened applesauce, Greek yogurt, honey, eggs, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
Fold in the chopped walnuts gently.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 20.6 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 437 mg | 9% | |
*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.
