I’m excited to share with you my favorite vanilla protein cake recipe! Imagine a delicious vanilla protein cake that tastes and bakes like traditional vanilla cake, is easy to prepare, can be baked into layer cakes, cupcakes, and even microwave mug cakes. That’s this cake recipe!
Here’s the thing. It’s not made with the protein powder you have at home. This vanilla protein cake recipe is made with a protein cake mix I developed for Proteinfull Baking. Now hear me out: After baking with protein powder for several years and baking with 50+ different protein powders, I can assure you that you’ll get the best results with this mix. It is made with a blend of almond protein, flax protein, and whey protein powder, and that creates the perfect cake taste and texture. You’ll get consistent results, and you don’t have to worry about it coming out dry, rubbery, or too wet.
Now, if you’re still looking for a protein powder cake to make with the whey or vegan protein powder you have at home, I can still offer you options. These vanilla protein cupcakes are made with vegan vanilla protein powder and almond flour. And this whey-based sweet potato protein cupcakes recipe has simple ingredients (pretty much whey protein, coconut flour, and sweet potato) and applesauce can be used to replace the sweet potato to keep them tasting vanilla.
Back to my favorite delicious protein cake. This vanilla cake has 15 grams of protein, 8 grams of fiber, and only 2 grams added sugar (from low-glycemic coconut sugar) per serving. It even holds up well as a layer cake and makes the perfect protein birthday cake!
Jump to:
Ingredients
Thanks to the protein cake mix, our dry ingredients are already measured and combined. And the wet ingredients are ones you probably have already at home. Easy!
- One package Proteinfull Baking protein cake mix (classic yellow)
- 3 large eggs
- 3 tablespoons oil or unsweetened applesauce
- ⅔ cup water
The link above goes to Proteinfull Baking’s site, and here are my affiliate links for the vanilla protein cake mix and the chocolate protein cake mix on Amazon.
Equipment
I highly suggest using an oven thermometer whenever you bake. You’d be surprised at the actual temperature of your oven, even if it is brand new and beeps when it’s ready.
You’ll need a mixing bowl for the cake batter, and a small bowl for the eggs. I love this set of mixing bowls because the smooth inside finish makes them very easy to clean, and the rubber bottom keeps them from moving while you mix. (This set of glass mixing bowls is the one I use for the pretty pictures, though!)
You’ll need a whisk or a large fork for beating the eggs and mixing the batter, and a rubber spatula or spoon for getting all of the batter out of the bowl. You'll also need a liquid measuring cup and a tablespoon measuring spoon.
You’ll need a 8” round cake pan and parchment paper (these 8" round parchment sheets are perfect!). And I suggest using a cooling rack for even cooling after the cake is baked.
Instructions
How to make this vanilla protein cake recipe:
- Preheat your oven to 325F. Use an oven thermometer for best results.
- Line the bottom of an 8” round cake pan with parchment paper, and then spray the bottom and sides with non-stick cooking spray (or rub with coconut oil).
- Crack your eggs into a small bowl, and beat them with a fork or whisk. Set aside.
- Empty the cake mix into a large bowl.
- Once your oven is preheated, add eggs, water, and oil (or applesauce) to the cake mix.
- Mix just until no lumps remain.
- Pour batter into the cake pan.
- Place cake pan in oven and bake for 28-32 minutes, or until a toothpick inserted in the cake comes out clean.
- Cool the cake for 10-15 minutes, then run your spatula around the edges of the cake in the pan. Remove the cake from the pan and let it continue to cool on a cooling rack.
- Let the cake cool completely if you will top it with frosting. And enjoy!
Substitutions
Okay, another thing I love about this high protein cake mix is that it has great substitution options! The applesauce for oil sub mentioned above keeps the calories at just 150 per serving (75 calories per cupcake if you’re making cupcakes!). And this cake is filling, so that's a real bang for your buck there. And the applesauce even adds a touch more sweetness. Yum!
The oil can also be subbed with Greek yogurt, if that’s more your jam.
And there’s also the option to use 3 large egg whites instead of 3 whole large eggs. In that case we’d double the oil or applesauce to 6 tablespoons.
Those are the main substitutions, but you can also use other fruit mashed to replace the applesauce, like mashed banana or pumpkin puree. The options are endless, here!
Variations
You really won’t believe the variations on this recipe! There is truly a recipe to satisfy every cake craving. I’ve turned this vanilla protein cake into banana walnut cake, blueberry mug cake, carrot cake, cinnamon spice cake, pumpkin chocolate chip muffins, peanut butter snack cake, pumpkin pecan bundt cake, gingerbread cake, and more! All of these recipes are on the Proteinfull Baking Recipes page. I also have a pumpkin cake recipe posted here using the mix. So many healthy treats!
And if you want to prepare a single serving in the microwave, the protein mug cake recipe is on the back of the package. It calls for ⅓ cup mix, 1 egg white, 2 tablespoons water, and ½ tablespoon oil or applesauce. It comes out great every time, and it’s the best vanilla protein mug cake I’ve tried.
Protein Frosting
In the photos I topped this cake with low cal ice cream and sugar free whipped cream, but I do have a great chocolate protein frosting recipe for you. Together an amazing sweet treat! The frosting ingredients include Quest chocolate protein powder and avocado. This frosting on vanilla cake is sure to satisfy your sweet tooth! I also have several sugar free frosting recipes on Proteinfull Baking’s site.
Storage
This cake can be left out for the day, but I recommend refrigerating it in an airtight container for longer storage. It stays fresh for a good week in the refrigerator! The cake can also be frozen for longer storage. For freezing, be sure to wrap the cake tightly in plastic wrap and then put it in a freezer zip lock or airtight container.
Top Tips
Use an oven thermometer! And don’t combine the wet ingredients with the cake mix until your oven is preheated. (Once the ingredients are mixed, the dual-action baking powder starts releasing air bubbles. You don’t want them all to release before the cake gets in the oven!)
Related Recipes
If you like this recipe, you might also enjoy:
- Pumpkin Protein Cake with Cream Cheese Protein Frosting
- Lemon Iced Bundt Cake
- Vanilla Chip Protein Snack Cake
🥣 Recipe
Equipment
- One 8" round cake pan
- One 8" round parchment circle
Ingredients
- 1 package Proteinfull Baking cake mix
- 3 large eggs
- 3 tablespoons oil or applesauce
- ⅔ cup water
Instructions
- Preheat your oven to 325F. For best results, I suggest using an oven thermometer.
- Line the bottom of an 8” round cake pan with parchment paper, and spray the bottom and sides with non-stick cooking spray.
- Beat the eggs in a small bowl and set aside.
- Empty the package of protein cake mix into a large bowl.
- Once your oven is preheated, add the eggs, oil (or applesauce), and water to the cake mix.
- Using a whisk or large fork, mix just until no lumps remain.
- Pour batter into the cake pan.
- Place cake pan in oven and bake for 28-32 minutes, or until a toothpick inserted in the cake comes out clean.
- Let the cake cool for about 10-15 minutes, then run your spatula around the edges of the cake in the pan. Remove the cake from the pan and let it continue cooling on a cooling rack.
- Let the cake cool completely if you will top it with frosting. And enjoy!
PJAM
Tastes good, not too much like protein powder. loved it.