High Protein Classic Ricotta Cake
Indulge in the creamy decadence of this High Protein Classic Ricotta Cake, a delightful twist on the traditional Italian dessert that’s as nutritious as it is irresistible. Made with protein-packed ricotta cheese, plain Greek yogurt, and a hint of vanilla protein powder, this cake offers a soft and moist texture with a delicate balance of sweet and tangy flavors. Almond flour and a touch of lemon zest elevate the treat with nutty, citrusy notes, while melted butter brings richness to every bite. Perfectly golden and baked to perfection in just 45 minutes, this cake is both satisfying and wholesome, making it an excellent choice for fitness enthusiasts and dessert lovers alike. Whether you enjoy it as a post-workout snack or a light, flavorful dessert, this high-protein ricotta cake pairs wonderfully with coffee or tea for a guilt-free indulgence.
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Recipe Information
Ingredients
- 250 grams ricotta cheese
- 150 grams plain Greek yogurt
- 60 grams vanilla protein powder
- 80 grams almond flour
- 100 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon lemon zest
- 50 grams unsalted butter (melted)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan with a little butter or cooking spray.
In a large mixing bowl, combine the ricotta cheese, Greek yogurt, granulated sugar, and vanilla extract. Use a whisk or an electric mixer to blend until smooth.
Add the eggs to the mixture, one at a time, beating well after each addition until fully incorporated.
Stir in the melted butter and lemon zest, mixing thoroughly.
In a separate bowl, mix together the vanilla protein powder, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40 to 45 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 slicing and serving.
Enjoy your high protein classic ricotta cake with a cup of coffee or tea!
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 111.5 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1880 mg | 145% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1009 mg | 21% | |
*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.
