High PROTEIN Birthday Cake Recipe (with Frosting)

High Protein Birthday Cake Recipe
Written by Derek Howes

What better way to celebrate your birthday than with a High Protein Birthday Cake? This cake is loaded with fiber, high in protein, and DELICIOUS!

Here is the Birthday Cake recipe:

  • 2 Cups (160g) Rolled Oats
  • 8 Tablespoons (56g) Coconut Flour
  • 1/4 Cup Sweetener
  • 1/2 Teaspoon Salt
  • 3 Teaspoons Baking Powder
  • 3 Scoops (90g) Vanilla Protein Powder
  • 3 Large Egg Whites (138g Liquid)
  • 1 1/2 Tablespoons (21g) Coconut Oil
  • 1 Tablespoon (21g) Honey
  • 1 Container (5.3 Ounces/150g) Fat Free Plain Greek Yogurt
  • 1/2 Cup (4 Ounces) Sugar Free Vanilla Coconut Milk (or Regular Milk/Other Milk Substitute)
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons (30g) Sugar Free Chocolate Chips (Optional)
  • Couple Teaspoons Rainbow Sprinkles (Optional)

Here is the Protein Frosting recipe:

  • 4 Ounces (113g) Fat Free Cream Cheese
  • 1 Container (5.3 Ounces/150g) Fat Free Vanilla Greek Yogurt
  • 1/2 Teaspoon Vanilla Extract
  • 1 Scoop (30g) Vanilla Protein Powder
  • 1 Teaspoon Sweetener

Calories in the WHOLE Protein Frosting recipe:

  • Calories: 293
  • Fat: 1g
  • Saturated Fat: 0g
  • Sodium: 925mg
  • Carbs: 24g
  • Fiber: 0g
  • Sugar: 18g
  • Protein: 47g

Calories in the WHOLE Birthday Cake w/out Frosting:

  • Calories: 1620
  • Fat: 44g
  • Saturated Fat: 32g
  • Sodium: 869mg
  • Carbs: 170g
  • Fiber: 37g
  • Sugar: 39g
  • Protein: 136g

Calories in the WHOLE Birthday Cake w/ Frosting:

  • Calories: 1913
  • Fat: 45g
  • Saturated Fat: 32g
  • Sodium: 1794mg
  • Carbs: 194g
  • Fiber: 37g
  • Sugar: 58g
  • Protein: 183g

Turn your Rolled Oats into oat flour by blending or processing your oats until they look like flour. Add all of your dry ingredients (for your Birthday Cake) into a large bowl. Mix everything together. Take out another bowl for your wet ingredients and add all of those in. Mix your wet ingredient togethers. Slowly mix your wet ingredients into your dry ingredients. Add in your Chocolate Chips or whatever else you want to add in and mix them around a little bit. Take out a baking dish or pan and coat it with some non-stick cooking spray. Pour your mix in. Top it with some Rainbow Sprinkles. Bake on 350°F/176°C for 20:00-25:00. To make your Protein Frosting simply add all of your ingredients for it into a bowl and mix them together. Top your cake with the frosting and add some more Rainbow Sprinkles on top! Mouthgasm!

Tips:

  • To thicken up your Protein Frosting put it in the fridge for 20:00-30:00!
  • Add white chocolate chips, peanut butter chips, nuts, or anything else you can think of into or on top of your cake!

About the author

Derek Howes

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

9 Comments

  • CONGRATULATIONS on 9 YEARS Derek! “that’s like FOREVER on the internet” 😉
    Wishing you many more years of success!

  • 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.

  • 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 !

    • Happy birthday Natasha! Mine is Monday so I’ll be partaking in this again as well! You could throw in some almond flour (it’ll up the fat obviously) but I think that would be a better bet than the coconut flour. Thanks Natasha

  • 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

    • Hey Hasan! Good stuff. You win some and you lose some. I guess you could say you won here since you get to eat the whole thing now!!! You definitely have to go into these recipes with an open mindset. I do try my best to get them as close to the original as possible (or better!!!).

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