Light • Airy • Protein-Packed
A cake that’s like biting into a cloud—fluffy, slightly sweet, and full of protein. Perfect for dessert, breakfast, or a post-workout treat.
🧾 Ingredients
Dry Ingredients
- ½ cup vanilla or unflavored whey protein powder
- ¼ cup almond flour (optional, helps with structure)
- 2 tsp baking powder
- Pinch of salt
- Optional: 1–2 tbsp erythritol or monk fruit for sweetness
Wet Ingredients
- 4 large egg whites, room temperature
- 2 whole eggs, room temperature
- ¼ cup unsweetened almond milk or milk of choice
- 1 tsp vanilla extract
- Optional: 1–2 tbsp lemon juice for flavor
🔥 Instructions
- Preheat oven
- Set oven to 325°F (165°C).
- Line a 9-inch round cake pan or loaf pan with parchment paper, or grease lightly.
- Whip the egg whites
- In a clean, dry bowl, beat egg whites until soft peaks form.
- Gradually add a pinch of salt and optional sweetener, continue to whip until stiff peaks form.
- Prepare the batter
- In a separate bowl, mix protein powder, almond flour, and baking powder.
- Lightly beat whole eggs, milk, vanilla, and lemon juice.
- Combine carefully
- Fold wet ingredients into dry ingredients until just combined.
- Gently fold in stiff egg whites in 3 additions, careful not to deflate.
- Bake
- Pour batter into prepared pan.
- Bake 25–30 minutes for small pan, 35–40 minutes for loaf pan, until lightly golden and a toothpick comes out clean.
- Cool
- Let cake cool completely in pan before removing.
- Optional: dust with cinnamon, cocoa, or a little protein-friendly icing.
💪 Tips for Maximum Protein & Fluffiness
- Use egg whites + whey protein for light texture and high protein
- Fold gently—overmixing deflates the cake
- Optional: add 1–2 tbsp Greek yogurt for extra protein and moisture
📊 Nutrition (per slice, 8 slices)
- Calories: 150–170
- Protein: 15–18g
- Carbs: 6–8g
- Fat: 5–6g
