High Protein Classic Plum Cake
Indulge in the wholesome goodness of this High Protein Classic Plum Cake, a modern twist on a beloved dessert that combines rich flavors with a nutritional boost! Made with almond flour and vanilla whey protein powder, this cake packs a hearty dose of protein, making it a guilt-free treat for health-conscious dessert lovers. Juicy, tart plums are folded into the batter, adding natural sweetness and a moist texture, while a sprinkle of almond slices on top creates a satisfying crunch. Perfectly spiced with a hint of ground cinnamon, this high-protein plum cake is both aromatic and comforting. Whether you enjoy it as a post-workout snack or a decadent dessert, this easy-to-make recipe brings together the best of flavor and nutrition in just under an hour.
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Recipe Information
Ingredients
- 200 g Almond flour
- 50 g Whey protein powder (vanilla)
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 100 g Unsalted butter, softened
- 100 g Brown sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 100 ml Milk
- 150 g Plums, pitted and chopped
- 30 g Almond slices
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 9-inch cake tin and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, protein powder, baking powder, and ground cinnamon. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the chopped plums, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared cake tin and smooth the top with a spatula. Sprinkle the almond slices evenly over the top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for about 10 minutes, then remove it from the tin and transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 127.9 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1008 mg | 78% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1238 mg | 26% | |
*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.
