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.
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.
Strawberry Protein Cake
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
Instructions
- 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.