Description
This Oreo Protein Cake is a delicious, protein-packed dessert that combines rich black cocoa and vanilla protein powder for a moist, chocolaty treat. Featuring a light cream cheese frosting blended with crushed Oreo Thins, it’s a perfect guilt-friendly cake ideal for celebrations or a satisfying sweet snack.
Ingredients
Scale
Cake 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
- 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 Ingredients
- 16 oz Fat Free Cream Cheese (1/3 fat)
- 1 C (144g) Swerve Confectioners (powdered sugar substitute)
- 12 Oreo Thins, crushed
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and spray two 8″ round cake pans with nonstick cooking spray. Set aside to use later.
- Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, vanilla protein powder, black cocoa powder, granulated sugar substitute, and baking powder, ensuring no clumps remain especially from the cocoa powder.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs until combined. Then add the unsweetened cashew milk, vanilla extract, and apple sauce. Whisk this mixture well until completely smooth.
- Melt Chocolate and Butter: Microwave the dark chocolate chips for about 60 seconds or until melted. Add the light butter to the melted chocolate and stir until the butter is melted and combined, reheating briefly if necessary.
- Combine Wet and Dry Mixes: Pour the egg mixture into the dry ingredients and stir until nearly all liquid is absorbed and the batter thickens. Then add the melted chocolate and butter mixture, stirring thoroughly until the batter is smooth and even.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans (approximately 525 grams each). Tap the pans gently on the counter to release air bubbles for a more even bake. Bake in the oven for 26-30 minutes or until a knife inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool briefly in the pans before transferring to a wire rack to cool completely.
- Prepare Frosting: In a bowl, beat the fat free cream cheese with the powdered sugar substitute until smooth and creamy, ensuring no lumps remain.
- Crush Oreos: Use a food processor or blender to finely crush the Oreo Thins into small crumbs for decorating.
- Assemble the Cake: Spread a layer of cream cheese frosting evenly on top of one cake. Place the second cake layer on top, then frost the top and sides with the remaining frosting.
- Decorate and Chill: Press the crushed Oreos gently onto the sides of the frosted cake and sprinkle any leftover Oreo crumbs on top. Refrigerate the cake after serving to maintain freshness.
Notes
- Use a non-dairy milk alternative like cashew milk to keep the cake moist and dairy-light.
- Ensure black cocoa powder is well sifted with dry ingredients to avoid clumps.
- For the frosting, fat free cream cheese helps reduce calories without sacrificing creaminess.
- Crush Oreos finely if you want a smoother garnish texture.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo protein cake, protein dessert, low fat cake, healthy cake recipe, chocolate protein cake, cream cheese frosting
