High Protein Mixed Berry Cake
Indulge guilt-free with this High Protein Mixed Berry Cake, a delicious twist on a classic dessert that’s perfect for health-conscious foodies. Packed with almond flour and vanilla protein powder, this gluten-free cake delivers a satisfying boost of protein in every slice, making it a nutritious option for any occasion. Greek yogurt and honey lend natural sweetness and moistness, while a generous helping of fresh mixed berries—including blueberries, raspberries, and strawberries—add bursts of vibrant flavor and antioxidants. Ready in under an hour, this easy-to-make cake is baked to golden perfection and can be enjoyed on its own or paired with a dollop of Greek yogurt for a wholesome treat. Perfect for breakfast, a post-workout snack, or a light dessert, this protein-rich berry cake is as delicious as it is nourishing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup vanilla protein powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs
- 1 cup plain Greek yogurt
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 2 cups mixed berries (blueberries, raspberries, strawberries)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the almond flour, vanilla protein powder, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs lightly. Add Greek yogurt, honey, and vanilla extract, and whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in 1 and 1/2 cups of the mixed berries, being careful not to mash them.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Scatter the remaining 1/2 cup of mixed berries over the top of the batter for decoration.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice and serve the cake. Enjoy as is, or with a dollop of Greek yogurt or a sprinkle of powdered sugar, if desired.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 143.9 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1416 mg | 109% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1545 mg | 33% | |
*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.
