Beat your cravings with this easy to make and healthy Microwave Protein Cake without Powder recipe! You don’t need protein powder to make this one, it’s absolutely delicious, and the best part? You probably already have all the ingredients!
The first thing you’ll do for this recipe is take out a microwaveable safe bowl. This bowl should be big enough to fit all of your ingredients in and also be in the shape of how you want your cake to turn out. We’re preparing our mix and making our cake in the same bowl.
Coat your bowl with some non-stick cooking spray then add into it 4 large egg whites, 1 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, 1 tablespoon of your choice sweetener, 3 tablespoons of coconut flour, 1/4 cup of unsweetened milk substitute, 1 tablespoon of nut butter, and 1 teaspoon of baking powder.
Mix all of those ingredients together until smooth.
Microwave Protein Cake
Microwave your mix for :30 seconds, lightly mix everything together again, and top your protein cake with whatever you want. I topped mine with some white chocolate chips today!
Put your protein cake back into the microwave for 2:15.
If it doesn’t look done after 2:15 then put it back into the microwave for :20 seconds at a time until it looks done. The more dense your cake, how powerful your microwave is, and how much you made (if you doubled the recipe) will all play a part in how long you need to microwave it.
Why do you need to mix your microwave protein cake without powder after :30 seconds? It helps cook it evenly and prevents it from burning.
Take out your protein cake, let it cool, top it, and cut it…or dig right in!
You can top this microwave protein cake without powder with some Greek yogurt, protein frosting, crushed up nuts, dried fruit, sugar free pudding or syrup, nut butter, and so on! Let me know some of your favorite ways to eat this in the comments below.
Another great high protein topping idea? Our delicious Chocolate Protein Spread!
Microwave Protein Cake without Powder
What We Used
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- 4 Large Egg Whites - or 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 3 Tablespoons Coconut Flour - or Oat Flour
- 2 Tablespoons Cocoa Powder
- 2 Ounces Milk Substitute - or Milk
- 1 Tablespoon Peanut Butter - or Any Other Nut Butter
- 1 Tablespoon Sweetener
- 1 Teaspoon Baking Powder
- Take out a microwavable safe bowl and coat it with some non-stick cooking spray
- Add all of your ingredients into your bowl and mix everything together
- Microwave for :30 seconds and lightly mix everything together again
- Top it with whatever you want and put it back into the microwave for 2 minutes :15 seconds
- Calories: 349
- Fat: 13g
- Saturated Fat: 5g
- Sodium: 401mg
- Carbs: 26g
- Fiber: 17g
- Sugar: 6g
- Protein: 32g
I made this and I really nailed the texture but the flavor was very bland and strange. I think I completely messed up with the sweetener. I used splenda and didn’t add a tbsp (I’m new to sweeteners and didn’t want to put in too much). How can I enhance the flavor and do you think I should add more? I’m fairly sure but I want some input.
I would definitely just add a bit more sweetener in and/or try other sweeteners. Alternatively if you nail the texture but not the flavor while experimenting you can always top it with something like Greek yogurt to help with the flavor!
I was amazed at how easy it is to make a microwave cake!
Obviously it won’t turn out as good as a baked cake but as a quick breakfast idea it’s excellent!
Try adjusting microwave time/watts/how liquid your batter is/depth of bowl until you create a result you are happy with.
Thanks a lot for posting this recipe!
P.S.: The YouTube video link does not correspond to this recipe.
Does this end up tasting “eggy” like a lot of these low carb desserts?
no, but it was a bit bland for me just add toppings definitely recommend at least trying it
I stumbled upon this recipe and made it tonight! It tasted amazing but mine was…for lack of a better word….ugly. Is there trick to making it turn out more cake looking and not like a pile of microwaved eggs?
In cake recipes calling for peanut butter, is the fat integral to the texture and bake of the recipe, or is it simply for flavor? Thinking of either substituting with peanut butter powder or leaving out peanut butter to lower calorie count from fat.
Fat will help lock some moisture into the cake so yes, I would say so for this one. Hope this helps and hope you liked it!