High Protein Oreo Cake
Indulge guilt-free with this moist and decadent High Protein Oreo Cake—perfect for both dessert lovers and fitness enthusiasts. Packed with chocolate protein powder and Greek yogurt, this recipe skillfully combines rich flavors with a muscle-boosting protein punch. Crushed Oreo cookies add a delightful crunch and nostalgic charm to every bite, while unsweetened cocoa powder and almond milk keep things light yet indulgent. Quick to prepare in just 20 minutes, and ready to serve in under an hour, this cake is ideal for post-workout treats, celebrations, or simply satisfying your sweet tooth without compromise. Whether enjoyed plain or topped with extra Oreos and a drizzle of chocolate sauce, this high-protein dessert is sure to become your new favorite.
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Recipe Information
Ingredients
- 2 scoops Chocolate protein powder
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Greek yogurt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 1 cup Crushed Oreo cookies
- 0.5 cup Unsweetened almond milk
- 0.25 cup Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, sift together the all-purpose flour, chocolate protein powder, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the Greek yogurt, eggs, and vanilla extract until smooth.
Add the brown sugar to the wet ingredients and mix until well combined.
Pour in the unsweetened almond milk and melted coconut oil. Stir until everything is mixed thoroughly.
Gradually add the wet ingredients to the dry ingredients, stirring gently until everything is just combined and no dry flour remains.
Fold in the crushed Oreo cookies, ensuring they are evenly distributed throughout the batter.
Pour the cake batter into the prepared cake pan, using a spatula to smooth the top.
Bake for 25-30 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 before transferring it to a wire rack to cool completely.
Once cooled, serve as is or decorate with additional crushed Oreo cookies or a light drizzle of chocolate sauce, if desired.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 428.3 g | 156% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 173.4 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 958 mg | 74% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 3434 mg | 73% | |
*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.
