Vanilla Almond Protein Cake

This Vanilla Almond Protein Cake features a moist, nutty base with a protein boost. Perfect for a healthy breakfast, it’s a simple recipe that blends sweet, aromatic flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This cake is a nutritious, delicious breakfast option that transforms a moist, nutty base with a protein boost into a delightful treat, perfect for a healthy start. Easy to prepare, it’s packed with protein, healthy fats, and taste. Versatile—enjoy with tea or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Blend Well: Ensures smooth batter and even texture.
• Use Fresh Almonds: Adds better flavor and crunch.
• Bake on Low: Keeps cake moist and tender.
• Check Doneness: Should be set but soft inside.
• Avoid Overmixing: Prevents dense cake.
• Serve Warm: Maximizes the nutty appeal.
• Cool Before Slicing: Helps hold shape.
• Adjust Sweetness: Taste and tweak honey if needed.
• Rest Before Serving: Allows flavors to meld.
• Use Non-Stick Pan: Prevents sticking.

Yield: 10 servings

Vanilla Almond Protein Cake

Print

Vanilla almond protein cake, healthy breakfast treat.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

• ¼ cup chopped almonds
• ¼ tsp salt
• ½ cup protein powder
• ¾ cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 cups almond flour
• 2 tbsp melted coconut oil
• 3 large eggs
• 3 tbsp honey

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and grease a non-stick cake pan.
2. Mix Dry Ingredients: In a bowl, combine almond flour, protein powder, baking powder, and salt.
3. Blend Wet Ingredients: In another bowl, whisk eggs, almond milk, honey, vanilla extract, and melted coconut oil until smooth.
4. Combine Mixtures: Gradually mix wet ingredients into dry ingredients, stirring until just combined.
5. Prepare Batter: Fold in half the chopped almonds for added texture.
6. Pour Batter: Spread the batter evenly into the prepared pan.
7. Add Topping: Sprinkle the remaining chopped almonds on top.
8. Bake the Cake: Bake for 30-35 minutes until set and golden.
9. Check Doneness: Insert a toothpick; it should come out clean.
10. Serve and Enjoy: Let cool for 15 minutes, then slice and savor this nutty, protein-packed delight!

Notes

• Blend well for smooth texture; use fresh almonds for flavor.
• Bake on low to keep cake moist; check sweetness to taste.
• Store leftovers promptly to maintain freshness; reheat gently if needed.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 234Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 57mgSodium 165mgCarbohydrates 11gFiber 3gSugar 6gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Flour (2 cups): For structure and healthy fats.
• Protein Powder (½ cup): Unflavored or vanilla, for boost.
• Eggs (3 large): For binding.
• Almond Milk (¾ cup): Unsweetened, for moisture.
• Honey (3 tbsp): For natural sweetness.
• Baking Powder (1 tsp): For lift.
• Vanilla Extract (1 tsp): For depth.
• Salt (¼ tsp): Enhances flavor.
• Almonds (¼ cup): Chopped, for topping.
• Coconut Oil (2 tbsp): Melted, for richness.

Variations and Substitutions

• Flour Swap: Use coconut flour or oat flour.
• Protein Swap: Use pea protein or omit.
• Egg Swap: Use flax eggs or omit.
• Milk Swap: Use oat milk or water.
• Sweetener Swap: Use maple syrup or omit.
• Leavening Swap: Use baking soda or omit.
• Flavor Swap: Add almond extract or omit vanilla.
• Nut Swap: Use walnuts or omit almonds.
• Oil Swap: Use olive oil or omit.
• Low-Sodium: Reduce or skip salt.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat if desired.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in microwave for 15-20 seconds.

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