High Protein Texas Sheet Cake
Indulge in a healthier twist on a classic dessert with this High Protein Texas Sheet Cake, perfect for satisfying your chocolate cravings while boosting your protein intake. Made with a rich combination of chocolate whey protein powder, Greek yogurt, and whole wheat flour, this cake is not only moist and decadent but also packed with nutrients. The brewed coffee enhances the chocolate flavor, while dark chocolate chips add pockets of gooey goodness to every bite. Topped with an irresistible powdered peanut butter frosting, this cake strikes the perfect balance between indulgence and health-conscious choices. Ready in just 35 minutes and yielding 12 servings, it’s an ideal option for family gatherings, meal-prepped snacks, or a post-workout treat. If you're looking for a high-protein dessert that doesn't compromise on flavor, this recipe is your ultimate go-to!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Unsweetened cocoa powder
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 0.5 cup Whey protein powder (chocolate flavor)
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Brewed coffee (cooled)
- 0.5 cup Unsweetened almond milk (or any milk of choice)
- 0.5 cup Greek yogurt (plain, nonfat)
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Dark chocolate chips
- 2 tablespoons Powdered peanut butter
- 0.25 cup Powdered sugar
- 2 tablespoons Additional unsweetened almond milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan lightly with cooking spray or butter.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, whey protein powder, baking soda, and salt. Set aside.
In a small saucepan over medium heat, melt the butter and stir in the brewed coffee. Once combined and slightly warm (but not boiling), remove from heat and let cool.
In a large mixing bowl, combine honey, Greek yogurt, unsweetened almond milk, vanilla extract, and eggs. Whisk until smooth and well blended.
Slowly incorporate the dry ingredients into the wet mixture in batches, stirring with a spatula or using a handheld mixer on low speed until a smooth batter forms.
Gently fold in the dark chocolate chips for added richness.
Pour the batter evenly into the prepared sheet pan and spread it out to ensure an even layer.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the frosting by whisking together the powdered peanut butter, powdered sugar, and additional almond milk in a small bowl until a smooth and spreadable consistency is achieved.
Once the cake has completely cooled, spread the frosting evenly across the surface of the cake using a spatula.
Slice the sheet cake into 12 portions and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 421.4 g | 153% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 191.2 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1358 mg | 104% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 4469 mg | 95% | |
*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.
