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