Protein-rich cakes
VITA Blueberry Yogurt Protein Cake
A soft, moist cake bursting with blueberries and topped with sliced almonds — made with oat flour, Greek yogurt, and vanilla protein powder. No white sugar, no white flour, 10 g of protein per slice.
Protein
10g
Calories
165 kcal
Prep Time
10 min
Servings
10
Ingredients
- •1 cup (100 g) oat flour
- •1 scoop (30 g) vanilla whey protein powder
- •40 g unsweetened shredded coconut
- •2 tsp baking powder
- •Pinch of salt
- •⅓ cup Allulose, Monk Fruit, Stevia, or sweetener of choice
- •4 large eggs
- •1 cup (240 g) Greek yogurt, 0–2%
- •½ cup (120 ml) unsweetened soy milk
- •2 tbsp (30 ml) olive oil
- •1 tsp vanilla extract
- •1 cup (140–150 g) fresh or frozen blueberries
- •1 tbsp sliced almonds, optional, for topping
Instructions
- 1Preheat the oven to 175 °C / 350 °F. Lightly grease or line a 20 cm (8-inch) round cake pan with parchment paper.
- 2In a large bowl, whisk together the oat flour, vanilla protein powder, shredded coconut, baking powder, salt, and sweetener.
- 3In a separate bowl, whisk the eggs, Greek yogurt, soy milk, olive oil, and vanilla until smooth.
- 4Add the wet mixture to the dry ingredients and gently mix just until combined. Do not overmix.
- 5Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- 6Transfer the batter to the prepared pan. Top with a few extra blueberries and sliced almonds.
- 7Bake for 35–45 minutes, until the centre is set and a toothpick comes out with a few moist crumbs but no wet batter.
- 8Let the cake cool in the pan for 15 minutes, then remove and cool completely before slicing.
VITA Tips
- ✦Protein cakes can become dry when overbaked — start checking at 35 minutes and remove as soon as the centre is fully set.
- ✦Using frozen blueberries straight from the freezer (without thawing) prevents them from bleeding into the batter.
- ✦Store covered in the fridge for up to 4 days.