High-Protein Vanilla Cakes
Looking for a sweet treat that satisfies and supports your fitness goals? This high-protein vanilla cake is your new go-to. Soft, subtly sweet, and packed with protein, it’s the perfect guilt-free snack for any time of day. Plus, it’s super easy to make—with a few smart ingredient swaps that keep it light, fluffy, and full of flavor. Trust me: this isn’t your average “healthy” cake. You’ll want to bake it again and again.
Equipment
- Blender or hand blender
- 7 silicone cupcake molds
Ingredients
- 90 ml egg whites from three eggs
- 100 ml unsweetened almond milk
- 10 grams erythritol or another sweetener of choice
- 20 grams coconut flour
- 20 grams custard powder
- 20 grams whey protein powder cookie flavor works great
- 125 grams cannellini beans or white beans
- 5 grams baking powder
- 3 ml vanilla extract
- 1 teaspoon cinnamon
- pinch salt
Topping
- 200 grams cream cheese light
- 20 grams erythritol
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 180˚C/350˚F (convection).
- Separate the eggs and set the egg whites aside. I always use three bowls to prevent egg yolk from getting into the last egg. So crack the egg, pour the egg white into another bowl, and repeat with the rest.
- Add all the other ingredients for the cake to a bowl or put them in the blender. Blend until smooth.
- Beat the egg whites until stiff and fluffy. Do this in a grease-free bowl.
- Fold the egg whites into the cake mixture with a spatula, trying to keep as much air in as possible.
- I spray the silicone cupcake molds with a little fat and divide the batter between them. You can fill them quite high because they will rise a little, but not too much. Place the cupcake molds in a muffin tin.
- Bake in the preheated oven for about 18 minutes or until the cakes are done and golden brown. Remove from the oven and leave to cool completely on a wire rack.
- Mix the cream cheese with the erythritol and mix well. This can be done with a fork. Stir in the cinnamon and taste to see if you want to add more sweetener.
- Transfer the mixture to a piping bag and pipe small swirls onto the cakes.
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 277mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 0.03mg | Calcium: 136mg | Iron: 1mg