Oreo Protein Cake Recipe
Introduction
This Oreo Protein Cake is a delicious way to enjoy a classic treat with a protein-packed twist. Combining rich cocoa, creamy frosting, and crunchy Oreo pieces, it makes a satisfying dessert or post-workout snack.
Ingredients
- 1 1/2 C (180g) All Purpose Flour
- 3 scoops (93g) Vanilla Protein Powder (I used PEScience Select)
- 3/4 C (60g) Black Cocoa Powder
- 1/2 C (96g) Granulated Sugar Substitute, such as Swerve
- 1 Tbsp Baking Powder
- 1 C (240g) Unsweetened Cashew Milk (or any milk)
- 1/2 C (120g) Unsweetened Apple Sauce
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 C (112g) Light Butter
- 2 Tbsp (28g) Dark Chocolate Chips, melted
- 16 oz Fat Free Cream Cheese, or 1/3 fat
- 1 C (144g) Swerve Confectioners (or a powdered sugar substitute)
- 12 Oreo Thins, crushed
Instructions
- Step 1: Preheat your oven to 350°F and spray two 8-inch round cake pans with nonstick cooking spray. Set aside.
- Step 2: In a large bowl, mix the all-purpose flour, vanilla protein powder, black cocoa powder, granulated sugar substitute, and baking powder. Ensure there are no clumps in the cocoa powder.
- Step 3: In a separate bowl, whisk the eggs. Add the unsweetened cashew milk, vanilla extract, and apple sauce, whisking until smooth.
- Step 4: Melt the dark chocolate chips in the microwave for about 60 seconds or until smooth. Stir in the light butter until the mixture is smooth and well combined.
- Step 5: Pour the egg mixture into the dry ingredients and stir until nearly all liquid is absorbed. Add the melted chocolate and butter, stirring until the batter is smooth.
- Step 6: Divide the batter evenly between the two cake pans (about 525 grams each). Tap the pans on the counter to release air bubbles and create an even surface.
- Step 7: Bake for 26–30 minutes or until a knife inserted into the center comes out clean. Let the cakes cool briefly before transferring to a cooling rack to cool completely.
- Step 8: Mix the fat-free cream cheese and Swerve confectioners until smooth and lump-free.
- Step 9: Use a food processor or blender to finely crush the Oreo Thins.
- Step 10: Frost the top of one cake layer, then place the second cake on top. Frost the top and sides of the cake. Press the crushed Oreos gently onto the sides and sprinkle extra crushed Oreos on top. Refrigerate after serving.
Tips & Variations
- Use any favorite milk alternative if cashew milk is unavailable for a different flavor.
- Swap fat-free cream cheese for regular cream cheese for a richer frosting.
- For a stronger chocolate flavor, add a tablespoon of espresso powder to the dry ingredients.
- Crush Oreo minis instead of Oreo Thins if preferred, but they may be chunkier.
Storage
Store the cake covered in the refrigerator for up to 4 days. For best texture, allow the cake to come to room temperature before serving. Leftover slices can be kept in an airtight container and reheated gently in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein powder?
Yes, you can substitute any vanilla-flavored protein powder you like, but note that texture and sweetness may vary slightly.
Is this cake gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. You can try replacing it with a gluten-free baking flour blend, but the texture might change.
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Oreo Protein Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Low Fat
Description
This Oreo Protein Cake is a deliciously fudgy and moist dessert that incorporates the rich flavor of black cocoa and vanilla protein powder, creating a healthier twist on a classic favorite. The cake is layered with a creamy fat-free cream cheese frosting and topped with crushed Oreo Thins, making it perfect for those who want indulgence without the guilt. Ideal for a post-workout treat or a protein-packed dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 C (180g) All Purpose Flour
- 3 scoops (93g) Vanilla Protein Powder (PEScience Select recommended)
- 3/4 C (60g) Black Cocoa Powder
- 1/2 C (96g) Granulated Sugar Substitute (Swerve)
- 1 Tbsp Baking Powder
Wet Ingredients
- 1 C (240g) Unsweetened Cashew Milk (or any milk)
- 1/2 C (120g) Unsweetened Apple Sauce
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 C (112g) Light Butter
- 2 Tbsp (28g) Dark Chocolate Chips, melted
Frosting and Topping
- 16 oz Fat Free Cream Cheese (or 1/3 fat cream cheese)
- 1 C (144g) Swerve Confectioners (or powdered sugar substitute)
- 12 Oreo Thins, crushed
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and spray two 8-inch round cake pans with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, vanilla protein powder, black cocoa powder, granulated sugar substitute, and baking powder. Stir until no lumps remain, especially in the cocoa powder.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, unsweetened cashew milk, vanilla extract, and unsweetened apple sauce until smooth.
- Melt Butter and Chocolate: Microwave the dark chocolate chips for about 60 seconds or melt in a bowl until smooth. Add the light butter to the melted chocolate and mix well, microwaving a few seconds longer if necessary to fully melt the butter.
- Mix Batter: Pour the wet mixture into the dry ingredients and stir until mostly combined with very little liquid remaining. Then, add the melted butter and chocolate mixture and continue stirring until the batter is smooth and uniform.
- Fill Cake Pans: Divide the batter evenly between the two prepared pans, approximately 525 grams each. Shake and tap the pans on the counter to remove air bubbles and ensure an even surface.
- Bake: Place the pans in the preheated oven and bake for 26-30 minutes, or until a knife inserted in the center comes out clean. Let the cakes cool briefly before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a bowl, mix the fat-free cream cheese and the powdered erythritol (Swerve confectioners) until smooth and lump-free.
- Crush Oreos: Use a food processor or blender to finely crush the Oreo Thins for topping and decorating.
- Assemble the Cake: Spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides evenly. Gently press the crushed Oreos onto the sides and sprinkle remaining crushed Oreos on top for garnish.
- Chill: Refrigerate the finished cake after serving to maintain freshness.
Notes
- You can substitute Unsweetened Cashew Milk with any milk of your choice (dairy or plant-based).
- Ensure the melted chocolate and butter mixture is smooth and fully combined to enrich the cake’s texture.
- For a lower calorie option, use fat-free cream cheese as recommended.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- You can store leftovers covered in the refrigerator for up to 4-5 days.
- Use Swerve or a similar erythritol-based sweetener to keep the recipe low sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo Protein Cake, Protein Dessert, Low Sugar Cake, Healthy Cake Recipe, High Protein Cake, Oreo Cake, Fitness Dessert
