High Protein Rhubarb Cake
Indulge in the perfect balance of health and sweetness with this High Protein Rhubarb Cake! Packed with 100 grams of vanilla protein powder, this delicious treat is ideal for anyone looking to boost their protein intake without sacrificing flavor. The tangy, vibrant rhubarb pairs beautifully with the nutty notes of almond flour and the natural sweetness of coconut sugar and unsweetened applesauce. Greek yogurt ensures a moist, tender crumb, while the subtle hint of vanilla ties it all together. Ready in just over an hour, this cake is a wholesome snack or nutritious dessert that’s high in protein, low in refined sugar, and incredibly satisfying. Serve it plain, or with a dollop of yogurt for an extra creamy touch—perfect for a post-workout treat or afternoon pick-me-up!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 400 grams rhubarb, chopped
- 100 grams vanilla protein powder
- 100 grams almond flour
- 100 grams whole wheat flour
- 200 grams Greek yogurt
- 3 large eggs
- 100 grams coconut sugar
- 100 grams unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, combine the vanilla protein powder, almond flour, whole wheat flour, baking powder, baking soda, and salt. Stir well to ensure the ingredients are evenly mixed.
In a separate bowl, whisk together the Greek yogurt, eggs, coconut sugar, applesauce, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice into pieces and serve. Enjoy your high protein rhubarb cake as a delightful and healthy treat!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.0 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 372 mg | 8% | |
*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.
