Description
This Protein Berry Yogurt Cake is a moist and fluffy dessert packed with vanilla whey protein and fresh mixed berries, perfect for a nutritious snack or breakfast treat. Using Greek yogurt and natural sweeteners like honey or maple syrup, this cake balances protein and sweetness while staying light and flavorful.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup vanilla whey protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing berries)
Wet Ingredients
- 1 cup plain Greek yogurt (2% or whole milk)
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/4 cup olive oil or melted coconut oil
- 1 teaspoon vanilla extract
Other Ingredients
- 1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)
- 2 tablespoons sliced almonds
- 1 tablespoon coarse sugar
Instructions
- Prepare Bakeware: Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the surface to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, vanilla whey protein powder, baking powder, baking soda, and salt until fully combined and evenly mixed.
- Mix Wet Ingredients: In a large mixing bowl, beat together the Greek yogurt, eggs, honey or maple syrup, olive oil or melted coconut oil, and vanilla extract until the mixture is smooth and fully blended.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients and gently stir until just incorporated. Avoid overmixing to ensure the cake remains tender.
- Prepare Berries: In a separate small bowl, toss the mixed berries with 1 tablespoon of flour to coat them evenly. This helps prevent the berries from sinking to the bottom during baking. Gently fold the coated berries into the batter.
- Fill Pan & Add Topping: Pour the batter into the prepared cake pan and smooth the top. Sprinkle the sliced almonds and coarse sugar evenly over the cake surface for a crunchy finish.
- Bake: Bake the cake in the preheated oven for 33 to 38 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes. Then, carefully lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute honey with maple syrup for a vegan-friendly sweetener.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Fresh or frozen berries can be used; if using frozen, do not thaw before mixing to avoid adding extra moisture.
- The coarse sugar on top adds a subtle crunch but can be omitted if desired.
- This cake pairs wonderfully with a dollop of Greek yogurt or a light drizzle of honey when served.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: protein cake, yogurt cake, berry cake, healthy dessert, high protein dessert, Greek yogurt cake
