Celebrate your birthday without the guilt! This High Protein Birthday Cake with Frosting takes no time at all, is absolutely delicious, and packed with great macros for almost any diet.
Start this birthday cake by making some homemade oat flour! All you need to do to make this is blend or process 2 cups of rolled oats until they look like flour. Simple, right?
You could alternatively just use oat flour if you have it but most people don’t so this is a good thing to know in the baking scene.
Continue by adding into a bowl the oat flour, 8 tablespoons of coconut flour, 1/4 cup of sweetener, 1/2 teaspoon of salt, 3 teaspoons of baking powder, and 3 scoops of vanilla protein powder or chocolate protein powder for a chocolate cake.
Mix those together until everything is incorporated.
In another bowl add 3 large egg whites, 1 teaspoon vanilla extract, 1 container of complimenting (match your protein flavor) Greek yogurt, 1 tablespoon of honey, 1 1/2 tablespoons of melted coconut oil, and 1/2 cup of unsweetened vanilla milk substitute.
Mix those together and pour that mix slowly into your other (dry) mix while mixing and continuing to mix until smooth.
Lightly mix in 2 tablespoons of sugar free chocolate chips or anything else you want inside your high protein birthday cake. You could use peanut butter chips, white chocolate chips, nuts, and so on here!
Follow that by coating a cake pan or dish with some non-stick cooking spray, pouring your mix in, and sprinkling on a couple teaspoons of some rainbow sprinkles.
Put your high protein birthday cake into the oven on 350F/176C for around 20-25 minutes.
Protein Birthday Cake Frosting
Every great birthday cake needs a frosting so that means we’re making a protein frosting!
To make this frosting all you need to do is mix together 1 container of vanilla Greek yogurt, 1/2 teaspoon of vanilla extract, 1 teaspoon of sweetener, 4 ounces of fat free cream cheese, and 1 scoop of vanilla protein powder.
After around a minute it should start to fluff up a bit and look like frosting.
If you want to thicken up your protein frosting even more you can put it in the fridge for 20-30 minutes.
Now that you’ve got your frosting, you’re ready to top your high protein birthday cake! Using a spoon or spatula, evenly distribute your protein frosting over the top of the cake and sides if you have enough leftover.
Finish your cake by sprinkling on some more rainbow sprinkles and putting your candles on.
Try this one with our Peanut Butter Protein Frosting recipe next!
High Protein Birthday Cake with Frosting
What We Used
- Oven
The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
Birthday Cake
- 2 Cups Rolled Oats
- 8 Tablespoons Coconut Flour
- ¼ Cup Sweetener
- ½ Teaspoon Salt
- 3 Teaspoons Baking Powder
- 3 Scoops Protein Powder - Vanilla
- 3 Large Egg Whites - or 138g Liquid Egg Whites
- 1 ½ Tablespoons Coconut Oil
- 1 Tablespoon Honey
- 1 Container Greek Yogurt - 5.3 Ounces Fat Free Plain
- 4 Ounces Milk Substitute - or Milk
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Chocolate Chips - Sugar Free
- 2-4 Teaspoons Sprinkles - Rainbow
Protein Frosting
- 4 Ounces Cream Cheese - Fat Free
- 1 Container Greek Yogurt - 5.3 Ounces Fat Free Vanilla
- ½ Teaspoon Vanilla Extract
- 1 Scoop Protein Powder - Vanilla
- 1 Teaspoon Sweetener
Instructions
- Turn your Rolled Oats into oat flour by blending or processing them until they look like flour
- Add all of your dry ingredients for your Birthday Cake into a large bowl
- Mix those together
- Take out another bowl for your wet ingredients and add all of those in
- Mix those together
- Slowly mix your dry and wet ingredients for your Birthday Cake together
- Add in your Chocolate Chips or whatever else you want
- Take out a baking dish or pan and coat it with some non-stick cooking spray
- Pour your mix in
- Top it with your Rainbow Sprinkles
- Bake on 350F/176C for 20-25 minutes
- Mix all of your Protein Frosting ingredients together
- Top your cake with the Protein Frosting and Rainbow Sprinkles
Video
Notes
- Calories: 293
- Fat: 1g
- Saturated Fat: 0g
- Sodium: 925mg
- Carbs: 24g
- Fiber: 0g
- Sugar: 18g
- Protein: 47g
- Calories: 1620
- Fat: 44g
- Saturated Fat: 32g
- Sodium: 869mg
- Carbs: 170g
- Fiber: 37g
- Sugar: 39g
- Protein: 136g
- Calories: 1913
- Fat: 45g
- Saturated Fat: 32g
- Sodium: 1794mg
- Carbs: 194g
- Fiber: 37g
- Sugar: 58g
- Protein: 183g
Nutrition
15 Comments
Leave a Comment
I think an actual measurement for the protein powder would be super helpful. Different brands have different size scoops. I had way too much dry and not enough wet, so added more coconut milk. The batter was more of a bread dough texture than cake but it turned out pretty dang good.
Thanks
If you click “Metric” on any of the recipes you’ll see the exact weight of each ingredient. Hope this helps Savana!
awhole quarter cup of Stevia?
This is what I used at the time though it’s completely up to you and the type of sweetener you’re using! Another thing is if your protein powder is on the sweeter side you should be able to use less sweetener with success.
I made it tonight and I loved it, well my less health-conscious friends did not appreciate it as much, but it is a great recipe and I was surprised it rose and it is not as dense as I expected, a bit dry but maybe next time I can add blueberries inside
Anyone know if this can be frozen so it can be shipped somewhere?
I’m a health nut and my birthday was Sunday so of course i had to treat myself. I’ve made this twice now (once for my boyfriend’s birthday). The first time I put it in a larger glass dish and ended up over cooking it so it was a bit dry. This time I put it in a smaller dish and ended up baking it for 35 min becuase it was thick. Omgosh was it good! I added white chocolate chips to the batter and highly recommend. The frosting is amazing and letting it sit in the fridge was key to making it taste like the sugary stuff ! It actualky tastes like cake too! One thing I want to do is try and make it a bit more cakey. The texture needs a little work – maybe substitute some of the oat flour with more coconut flour ? Thoughts ? Awesome work, keep it up !
I used brown rice flour instead of oat flour, just because it’s all that I had. It was EXTREMELY dense, but still absolutely delicious. I will definitely be making this again.
This was pretty dense, but it tasted really good! Thanks!
CONGRATULATIONS on 9 YEARS Derek! “that’s like FOREVER on the internet” 😉
Wishing you many more years of success!
Have not made the cake yet. Wondered which sweetner in the UK is best? I have Stevia.
Hi Stacey! I’m a bit partial to erythritol nowadays but stevia works great for this recipe.