Protein Birthday Cake
Makes one 4-layer 6" cake.
  • 1 package Vanilla Bean Protein Cake Mix --> use 2x Very Vanilla Protein Cupcakes recipe
  • 12 large egg whites (396g)
  • ½ cup natural applesauce (111g)
  • 2 tablespoons coconut oil, melted (28g)

Frosting (between layers):

Icing (on top):
  1. Bake cake as instructed on package, as two 6" round cakes.
  2. Once cakes are cool, cut them both lengthwise so you have four layers of cake. We are going to stack them upside down, so the top layer will be straight, without any rise.
  3. Mix casein frosting ingredients (except for sprinkles). Once frosting is mixed well, stir in sprinkles.
  4. Place a little frosting on the cake plate to keep the cake in place.
  5. Place first cake layer. Top with a layer of frosting. Repeat three more times (finish with frosting at the very top).
  6. Add more frosting around the sides to fill in any gaps. Use a bench scraper to smooth the sides.
  7. Set the cake in the refrigerator for about 30 minutes.
  8. Meanwhile, mix your choice of icing.
  9. When the cake is ready, make the drip icing using an icing spatula as in this video.
  10. Top with sprinkles, and enjoy!
With erythritol icing: Prot: 31g, Carbs: 54g (2g fiber, 6g sugar, 45g erythritol), Fat: 5g, Cal: 211
With cashew cream topping: Prot: 33g, Carbs: 30g (2g fiber, 9g sugar, 15g erythritol), Fat: 11g, Cal: 299
The macros here include erythritol carbs, which makes the carb count seem high. Erythritol is a natural, no-calorie sweetener.
Nutrition Information
Serving size: ⅛ cake Calories: 211 Fat: 5g Carbohydrates: 54g Sugar: 6g Fiber: 2g Protein: 31g
Recipe by Andréa's Protein Cakery at