Lemon Protein Cake with Vanilla Yogurt Protein Frosting
Makes one 7" round cake (8 servings).
Servings: 8
Calories: 154kcal
Ingredients
Lemon Protein Cake:
- 8 large egg whites 264g
- zest of one lemon
- ¼ cup lemon juice 61g (1 ½ - 2 lemons)
- ⅓ cup fat-free Greek yogurt 76g
- 1 cup Warrior Blend Vanilla protein powder 100g
- ¼ cup almond meal 28g
- 1 teaspoon baking powder 5ml
Vanilla Yogurt Protein Frosting:
- 1 ½ cups fat-free Greek yogurt 340g
- ¾ cup natural vanilla whey protein powder 69g
- 2 teaspoons alcohol-free vanilla extract 10ml
Instructions
- Preheat oven to 325F (163C).
- Line a 7″ round baking pan (or similar size) with parchment paper (if not using silicone).
- Mix all the cake ingredients (by hand, electric mixer, or blender).
- Pour cake batter into pan.
- Bake at 325F (163C) for about 30 minutes, until the cake is firm to the touch and a toothpick comes out clean.
- While the cake is baking, make the frosting by mixing the ingredients until smooth.
- Set frosting in the freezer to firm up while the cake bakes and cools.
- Once cool, cut the cake lengthwise to make 2 layers.
- Frost bottom layer, then set top layer in place. Frost top and sides.
- Slice, and enjoy!
- Store in the refrigerator.
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.
Almond meal can be made by pulsing almonds in a food processor. Sift out the large pieces and pulse again. Be careful not to overprocess, as this will give you almond butter.
Almond meal can be made by pulsing almonds in a food processor. Sift out the large pieces and pulse again. Be careful not to overprocess, as this will give you almond butter.
Nutrition
Serving: 1g | Calories: 154kcal | Carbohydrates: 6g | Protein: 26g | Fat: 3g | Fiber: 1g | Sugar: 3g