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Almond Protein Cake

Almond Protein Cake - A Light, Nutty Treat With a Protein Boost

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups (200 g) blanched almond flour
  • 1/2 cup (45 g) vanilla protein powder (whey or plant-based)
  • 1/3 cup (65 g) granulated sweetener of choice, or 1/4 cup maple syrup/honey
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 large eggs, room temperature
  • 1/2 cup (120 g) plain Greek yogurt (or dairy-free yogurt)
  • 1/4 cup (60 ml) unsweetened almond milk (or milk of choice)
  • 3 tbsp (45 ml) light olive oil or melted coconut oil
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract (optional but recommended)
  • Topping (optional): 2 tbsp sliced almonds

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease an 8-inch round cake pan (or line with parchment) so the cake releases cleanly.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, protein powder, sweetener, baking powder, baking soda, and salt until evenly combined.
  3. Whisk wet ingredients: In a separate bowl, whisk eggs, Greek yogurt, almond milk, oil, vanilla, and almond extract until smooth.
  4. Combine: Pour wet ingredients into dry. Stir gently with a spatula until just combined. The batter should be thick but scoopable. If it’s too thick, add 1–2 teaspoons more milk.
  5. Pan and top: Spread the batter evenly into the pan. Smooth the top and sprinkle with sliced almonds if using.
  6. Bake: Bake for 22–28 minutes, until the top is lightly golden and a toothpick comes out mostly clean with a few moist crumbs.
  7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool at least another 20 minutes before slicing. This helps set the crumb.
  8. Serve: Enjoy plain, dust with a little powdered sweetener, or add a spoonful of Greek yogurt and fresh berries.