We’ve feasted on microwave cakes, pancakes, and palm sugar this week. So I just figured we’d keep the sweet going with one of my favorite go-to recipes that I’ve been enjoying as of late…
Number one reason why I love it? They’re sugar-free!
And that’s always a bonus, right?
Since preparing my first protein cake a couple of weeks ago, I’ve enjoyed playing around with the base recipe and adding new flavors and ingredients with each batch.
Albeit not each attempt has been successful. But I guess that’s the name of the game!
Thankfully; should anything go wrong in the baking process, the mess-ups make great toppers for chia pudding, regardless of their final state.
Another good thing about them? They’re easy to make.
Oh, and you can make a couple of batches at a time and share them with the kids, or throw them in the freezer for healthy snacks throughout the week, and they travel well (personally tested during my trip to London).
They’re even comprised of plant protein which helps to balance your cholesterol, reduce inflammation, and boosts your daily fiber intake.
And really folks, who couldn’t do with more cholesterol balancing cake in their diet?
I rest my case.
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Grain-free Vanilla Berry Protein Cake
Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free
Make these cakes in a ramekin or muffin tin and enjoy anytime of the day. Each serving has over 17 grams of protein and will keep you full and happy for hours to come!
Inspired by: 5 ingredient Jam-packed Protein Cakes
Yield: 1 cake
Servings: 1
Ingredients
- 1/4 cup egg whites
- 2 tbsp hemp protein powder
- 1 tbsp coconut flour
- 1 tbsp coconut butter or other nut butter, or 1 tsp melted coconut oil
- 1 tbsp apple sauce
- 1 tsp vanilla extract
- 5-10 drops liquid stevia – I like it with 10
- 1/4 cup fresh or frozen berries
Directions
- Preheat oven to 375F.
- Combine all ingredients but berries in a small bowl and mix until fully incorporated.
- Stir in berries. I used a combination of raspberries and blueberries.
- Drop mixture into a ~250mL (1 cup) oven safe ramekin. I purchased a bunch at Superstore for $1 each!
- Place in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted comes out clean.
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Excuse me, I have cupcakes to make.
Just kidding. I think I’ll start the day off with a warm veggie salad 
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{ 34 comments… read them below or add one }
That looks so good…and it’s grain free, no less. Love the berries in it…and how pretty your pics are
Yum Leanne, I still am itching to buy almond flour so I can try out your mug cakes!
I’ve been doing oatmeal protein bakes like crazy lately, but I make them one at a time…I need to start making a batch of them and freezing them. This looks so good!
Yes, you do! That’s my saving grace throughout the week!
These look SO beautiful, bright and delicious Leanne! I love every shot. I am also experimenting with recipes for high-protein snacks that I can take to Italy with me over Christmas, and these sound great!
Leanne, you are my hero. Seriously. But you already knew that, of course.
But seriously? Grain-free, sugar-free and dairy-free!!! I love it!
I LUV your healthy protein cakes…one of my fans-so delicious and so healthy!!
Looks delish! I’ve never tried hemp protein powder. I love hemp seeds so I’ll have to try that soon!
I love the ingredient list for these! Mmmm mmmm
I was just thinking yesterday that I wish berry season lasted all year long. Beautiful pictures today, too, by the way! I love the 2nd & 3rd ones.
Thanks Andrea! I’m totally with you on the whole berry season thing. They start to get really expensive this time of year :S I just need to move somewhere warm so I can plant my own bushes and live off berries year round!
Your pictures are fantastic and the recipe sounds great. Its on my long to do list
and love things you can throw in the freezer too!!
yum! These look great! I wish i was in a hotel for the next month so I could make them!
Those look yummy
And I love the amount of protein in them, I could really use those first thing in the morning. And I just have to comment on your Superstore mention… I love the dish deals at Superstore. They actually don’t have bad stuff and sometimes it’s a really good deal. It’s too bad our Extra Foods in town is pretty small and doesn’t carry a lot of dishes, but it’s probably better for my wallet that way, haha. Last time I was there I got some giant mugs for $2 each. Love them for large amounts of tea and even soup and stuff, plus they look nice.
They’re great for breakfast, too! Yes, Superstore is very dangerous. I like to avoid the back section of the store that has all the good stuff unless I know I have a bit of money to spend. Those mugs sound awesome. I haven’t been able to find good mugs in awhile (for a price I’d pay for them, anyways!)
Omigahhh my friend lisa would LAHVE this! she’s at thrive-style.com, you should check her out!
Checking out now!
Ooh, I just got a Le Crueset mini-cocotte (250ml) as a gift and I cannot wait to christen it with this! These are definitely my favourite types of recipes above all others, there’s just something so special about making yourself a genuinely healthy treat that feels so indulgent! Thank you
What a great gift! I hope you enjoy your cake
These sound awesome! I’m all over everything grain- and sugar-free! (well, and high protein…).
I have been experimenting with coconut flour recently—and learned quickly that it does not sub in 1:1 for almond flour
Awesome!! They could me made vegan by using a “chia egg” instead of the egg whites too. (1 Tbs chia seeds + 3 Tbs water, soaked for 15 minutes). I love your recipes. Also…second hand stores (value village) is always a good place to find different mugs of various size and lots of character haha!
Did you try the recipe out with chia egg? I haven’t tried it yet, so if it worked, that’s awesome! Yes, Value Village is awesome! I’m going there today to see what I can find
These look delicious! Hemp protein powder is my favorite, although it definitely took some getting used to
I’m totally with you on the getting used to it part. I find if I soak it overnight in the milk I’m going to use for my smoothie, it takes away the gritty texture that I had a really hard time getting over.
Leanne, that recipe looks amazing. However, how can I make it vegan? Should I just use flaxseed meal to replace the egg whites?
Hi Melissa – I’ve had a couple of readers tell me they used chia eggs with success although I haven’t tried it. I’ll be sure to post a vegan version as soon as I give it a try!
Delicious! I made this yesterday and it was great! It turned out a little flatter and more yellow than brown. Do you think I maybe under-baked it?
Hmm interesting. You followed the recipe exactly? A little flatter tells me something didn’t happen correctly… Regardless of the time cooked, it shouldn’t yield a yellow color. I’m really stuck on this one! Did you insert a toothpick to see if it was complete?
Made a few of these tonight using vanilla whey protein, melted coconut oil, and frozen raspberries. Delicious! Can’t wait to try more variations! Thanks for another fantastic recipe.
That sounds delicious, Stephanie! Glad you liked it
I’m definitely goin to make this on the weekend, it looks so yum an I can’t wait to try it! I don’t have hemp protein powder, will normal vanilla protein powder be ok to use? And would I use the same amount?
Hi Aimee – I haven’t tried this recipe with anything but plant-based protein powders but have been told by other readers that whey powder worked well. I believe they said that they had to add an additional 2 tablespoons or so. Let me know how it goes when you make them this weekend!
What flavour protein powder did you use? The cake looks like it has chocolate in it but there’s nothing choclatey in the recipe? Is it just dark from the berries?
Hi Aimee – I used hemp protein which is pretty dark. Mixed with the dark berries, I guess it does look a bit like chocolate! But no chocolate here