High Protein Raspberry Cake
Indulge in the perfect fusion of sweetness and nutrition with this High Protein Raspberry Cake, a guilt-free dessert packed with wholesome ingredients and bold flavors. Made with a blend of whey protein powder, almond flour, and oat flour, this cake delivers a satisfying dose of protein while remaining gluten-free and naturally sweetened with honey. Fresh raspberries add a burst of fruity brightness, while Greek yogurt and almond milk ensure a moist, airy texture that melts in your mouth. Effortlessly prepared in just 15 minutes and baked to perfection, it's ideal for health-conscious dessert lovers or anyone seeking a high-protein snack. Serve it warm or at room temperature, and enjoy it plain or topped with an extra dollop of creamy Greek yogurt!
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Recipe Information
Ingredients
- 100 grams whey protein powder
- 100 grams almond flour
- 50 grams oat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 200 grams Greek yogurt
- 80 grams honey
- 1 teaspoon vanilla extract
- 150 grams fresh raspberries
- 150 milliliters unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the whey protein powder, almond flour, oat flour, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs until they are slightly frothy, then add the Greek yogurt, honey, vanilla extract, and almond milk. Mix until you have a smooth, homogenous mixture.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain the cake's light texture.
Gently fold in the fresh raspberries, being careful not to break them apart.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30 to 35 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 before transferring it to a wire rack to cool completely.
Serve the cake either warm or at room temperature. It's delicious on its own or with a dollop of Greek yogurt on top.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 84.9 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1116 mg | 86% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1458 mg | 31% | |
*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.
