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High-Protein Blueberry Coconut Cake
Protein-rich cakes

High-Protein Blueberry Coconut Cake

A soft, naturally sweet cake bursting with fresh blueberries — made with coconut flour, Greek yogurt, and vanilla protein powder. No white sugar, no white flour, and 15g of protein per slice.

Protein

15g

Calories

205 kcal

Prep Time

10 min

Servings

6

Ingredients

  • •100 g coconut flour
  • •2 large eggs
  • •200 g plain high-protein Greek yogurt
  • •80—100 g fresh or frozen blueberries
  • •1 scoop (30 g) vanilla protein powder
  • •35 g allulose, Monk Fruit, or preferred sweetener
  • •1 tsp baking powder
  • •1 tsp vanilla extract
  • •Zest of ½ lemon (optional)
  • •Pinch of salt
  • •2—3 tbsp unsweetened almond milk, if needed

Instructions

  1. 1Preheat the oven to 170ֲ°C (340ֲ°F) and line an 18 cm round cake pan with parchment paper.
  2. 2Whisk the eggs with the sweetener until smooth.
  3. 3Add the Greek yogurt and vanilla extract and mix until well combined.
  4. 4Stir in the coconut flour, protein powder, baking powder, lemon zest, and salt.
  5. 5If the batter is too thick, gradually add almond milk until thick but spreadable.
  6. 6Gently fold in the blueberries.
  7. 7Pour into the prepared pan, smooth the top, and bake for 28—32 minutes until golden.
  8. 8Cool completely before removing from the pan. Garnish with fresh blueberries and shredded coconut.

VITA Tips

  • ✦Frozen blueberries can go in straight from the freezer — no need to thaw.
  • ✦Fold berries in gently to help them keep their shape.