Chocolate Mint Protein Cake Recipe with White Chocolate Peanut Butter Frosting

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For those of you who haven’t had cake in awhile due to “clean eating” this one’s for you. A protein cake that is sure to have any cake lover salivating and wondering, “how in the world is that good for my diet?!”

Adding a lot of protein to your diet is important, whether you are weight training or not, but for me I am always looking for creative and delicious ways to add more protein to my diet. I aim to eat a high protein diet, which helps me with muscle gains, so hitting my target each day can be challenging sometimes. I do drink protein shakes, but sometimes you just want to find new ways to use protein powder. I like to bake with protein powder to make cakes, cupcakes, muffins and other tasty treats. Today I will show you how to make a Chocolate Mint Protein Cake and then top it with some yummy White Chocolate Peanut Butter!

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For this recipe you will need to purchase or take out of your pantry the following items:

  • 2 scoops of Chocolate Mint Protein Powder ( buy)
  • 1 scoop of Vanilla Protein Powder ( buy)
  • 3/4 cup of oat flour ( buy)
  • 1/2 tbsp salt
  • 2 packets of stevia or a few drops of stevia liquid ( buy)
  • 1 whole egg with yolk
  • 2 egg whites
  • 1/2 cup of unsweetened vanilla almond milk
  • 1 container of greek non fat plain yogurt
  • 1/4 tbsp baking soda
  • 2 tbsp of sliced almonds P28 White Chocolate Peanut Butter ( buy)

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You will need to preheat your over to 350 degrees for this recipe. While the oven is heating up get ready to mix your ingredients. Grab a medium to large sized mixing bowl like the one pictured, a mixing spoon and a baking tray. You can use a disposable one like I did or a regular baking tray, whatever floats your boat. I usually hate to clean up the mess from baking cakes so I buy the cheap, throw away ones so it’s an easier clean up. You will also want to spray your baking pan so the cake does not stick to it. I like to use organic coconut oil spray or extra virgin olive oil spray.

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Some people like to mix ingredients in sets or batches – not me. I throw it all in and mix at once. As you mix you will need to be a judge of the consistency and thickness of the batter. The tip I have when baking with protein powder, if it seems to thick it will wind up being super dry. Protein powder bakes very dry, so the thicker it seems I may choose to add a bit more almond milk to lighten it up and make it more moist. Baking with protein powder is a good amount of trial and error when you first start. You want the end result to be moist, that’s why we use egg whites, almond milk and even the yogurt.

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Place it into your baking dish or tray and spread it around evenly so that it settles nicely in the pan. Make sure you use a pan that will give you room for the cake to rise and not overflow. Put it in the oven for 20 minutes. After 20 minutes use a tooth pick to pierce the center of the cake to see if it is done. If it is, remove and let it cool for about 10 minutes.

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Once it cools you can then cut it into squares like the image below. For this recipe I was able to cut it into a dozen/12 squares for a good size piece of cake. You can either enjoy them as is or you can pop them in the microwave to get them warm and softer.

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The almond slices add some healthy fats as well as a tasty crunch. I enjoy these as a snack in between meals or as a treat after dinner time. But the best part comes next….so I ventured out to pick up some more protein powder (of course, like I never have enough) and I picked up two new additions to my healthy arsenal! I love peanut butter but I had never tried the new protein peanut butters made by P28 Foods & Buff Bake. They come in a variety of tasty flavors, similar to the Peanut Butter & Co. flavors I have blogged about before…but they have a high protein profile which works better for me!

So I bought the P28 White Chocolate Peanut Butter Spread & The Buff Bake Cinnamon Raisin Peanut Butter

They range in price from $9.99 – $13.99 per jar but they also pack a really great profile for nutrition.

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The P28 White Chocolate is 200 calories for 2 tbsp and 14 grams of protein. It also has no sodium, 13 grams of good for your fats, and only 3 grams of sugar.

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Once your protein cake squares are cut, pop them in a microwave for 20 seconds. They will soften even more and then spread 1/2 tbsp of peanut butter on top! It will melt and it will smell amazing; like a brownie/cake/peanut butter goodness mix!

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I hope you enjoy making this protein cake recipe and let me know if you do. Feel free to comment below with any questions or what other recipes you would like to see me make soon! ENJOY…

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How to make protein cake bars:

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