Strawberry Protein Cake

Enjoy a healthy and tasty treat with this Strawberry Protein Cake. This cake is great for anyone who wants a sweet dessert but also wants to stay healthy. It has the classic flavors of vanilla and strawberry, with an extra boost of protein. Made with gluten-free oats, dairy-free ingredients, and fresh strawberries, this cake is both nutritious and delicious.

This easy recipe shows you how to make a light and fluffy vanilla cake. It’s layered with a creamy, protein-rich filling and topped with fresh strawberries. The steps are simple, and the result is a beautiful, heart-shaped cake that’s perfect for special occasions or just as a guilt-free treat.

Ingredients

For the Vanilla Cake Sponges:

• Sugar substitute (e.g., erythritol)
• Dairy-free yoghurt (e.g., soya or coconut)
• Eggs
• Gluten-free oats (blended into flour)
• Vegan vanilla protein powder (or neutral protein flavor with extra tsp vanilla extract)
• Baking soda
• Baking powder
• Dairy-free milk (e.g., soya or coconut)
• Vanilla extract
• Dairy-free butter (for greasing)

For the Filling/Topping:

• Dairy-free cream cheese (e.g., Nush or Violife)
• Dairy-free yoghurt (e.g., soya or coconut)
• Vegan vanilla protein powder
• Dairy-free milk (e.g., soya or coconut)
• Strawberry jam
• Strawberries

How to Make Strawberry Protein Cake 

Set your oven to 180°C (or 160°C if you’re using a fan oven).

Line two 10 cm loose-bottom cake tins with parchment paper and set them aside.

If you haven’t done so already, blend the oats until they have a flour-like consistency.

In a bowl, mix all the dry ingredients together.

Add the yogurt, vanilla extract, and milk to the bowl and mix well. It might look a bit clumpy, but that’s okay.

Add the eggs one at a time, whisking well to add air to the mixture.

Pour the batter evenly into the two prepared cake tins. Use a spatula to scrape all the batter into the tins and gently tap them to even out the batter.

Bake for 20-25 minutes, until the cakes rise slightly and turn a light golden color.

Remove the cakes from the oven and let them cool in the tins for about 30 minutes. Then transfer them to a wire rack to cool completely (about another 15 minutes).

Spread the strawberry jam evenly over the top of the first cake layer.

In a bowl, mix together the cream cheese, milk, yogurt, and protein powder until smooth. You can use a whisk to get rid of any lumps.

Spread about 1/3 of the cream cheese mixture evenly over the jam layer.

Thinly slice the strawberries and place them on top of the cream cheese layer.

Substitutions

Sugar Substitute: If you don’t want to use erythritol, you can replace it with another sugar substitute like stevia or monk fruit. Keep in mind that these substitutes are often sweeter than regular sugar, so use less to avoid making the cake too sweet.

Dairy-Free Yogurt: You can swap out the soy or coconut yogurt for almond or oat yogurt, depending on your preference. Just ensure it’s a thick, creamy texture for best results.

Vegan Vanilla Protein Powder: If you don’t have vanilla protein powder, use a neutral-flavored protein powder and increase the amount of vanilla extract to maintain the flavor profile. Alternatively, use plant-based protein powder with a complementary flavor like chocolate or berry.

Dairy-Free Butter for Greasing: You can use vegetable oil spray or even coconut oil if you prefer.

Pro Tips

Ensure the Cakes Are Completely Cool Before Assembling:
This is crucial! If the cakes are even a little warm, the filling may melt, leading to a messy and less-than-ideal texture.

Use a Whisk to Smooth the Filling:
If you find lumps in the filling, use a whisk to break them up and ensure a smooth texture. This will make it easier to spread evenly on the cake layers.

Make the Jam Layer Thin:
Be careful not to add too much strawberry jam, as it can overpower the other flavors. A thin, even layer works best for a balanced taste.

Chill the Cake:
For the best texture, you can chill the finished cake for about an hour before slicing. This helps the layers set and makes it easier to cut clean slices.

Tips

• Use a blender to turn the oats into a flour-like texture for the best cake consistency.
• If you don’t have dairy-free yogurt, you can use almond milk, soy milk, or any other non-dairy milk.
• For stronger strawberry taste, add strawberry extract or puree to the cake batter.
• Keep the cake fresh by storing it in an airtight container in the refrigerator for up to 5 days.