Grain-free Vanilla Berry Protein Cake

We’ve feasted on microwave cakes, pancakes, and coconut 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.

 

Grain-free Vanilla Berry Protein Cake
Author: 
Cuisine: Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
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
Ingredients
Instructions
  1. Preheat oven to 375F.
  2. Combine all ingredients but berries in a small bowl and mix until fully incorporated.
  3. Stir in berries. I used a combination of raspberries and blueberries.
  4. Drop mixture into a ~250mL (1 cup) oven safe ramekin. I purchased a bunch at Superstore for $1 each!
  5. Place in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted comes out clean.

View Nutritional Information (once on page scroll down)

Excuse me, I have cupcakes to make.

Just kidding. I think I’ll start the day off with a warm veggie salad ;)

Pin It

37
Comments | Leave Your Comment

  1. Hey Leanne!

    I want to make this, but don’t purchase those God-awful cartons of egg whites.
    I want to use whole eggs instead – is that possible for this recipe? Will it still turn out, you think? If so, how many would you recommend…1?

    Thanks!

    • Hi Sophie – cartons, ew! I use whole eggs, remove the egg yolk and add it to my smoothie the next morning. If you want to use whole eggs, whip and use just 1/4 cup.

  2. 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 :)

  3. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: