Protein-rich cakes
High-Protein Strawberry Coconut Cake
A soft, elegant cake on a gold cake stand — made with cream cheese, coconut flour, and fresh strawberries. Naturally sweet, completely sugar-free, and beautifully light.
Protein
11g
Calories
193 kcal
Prep Time
10 min
Servings
6
Ingredients
- •100 g coconut flour
- •2 eggs
- •200 g light cream cheese (or labneh / strained Greek yogurt)
- •50 g fresh strawberries, diced
- •1 scoop (30 g) vanilla protein powder
- •35 g allulose, Monk Fruit, or preferred sweetener
- •1 tsp baking powder
- •1 tsp vanilla extract
- •Pinch of salt
- •2—3 tbsp unsweetened almond milk, if needed
Instructions
- 1Preheat the oven to 170ֲ°C (340ֲ°F).
- 2Whisk the eggs and sweetener until well combined.
- 3Add the cream cheese and vanilla extract, mix until smooth.
- 4Stir in the coconut flour, protein powder, baking powder, and salt.
- 5Add almond milk one tablespoon at a time if the batter is too thick.
- 6Gently fold in the diced strawberries.
- 7Pour into a lined 18 cm round cake pan and bake for 25—30 minutes until golden.
- 8Cool completely before slicing. Garnish with fresh strawberries and shredded coconut.
VITA Tips
- ✦Fresh strawberries provide vitamin C, antioxidants, and fiber.
- ✦The cream cheese keeps this cake exceptionally moist — refrigerate overnight for best flavor.