Oreo Protein Cake Recipe
Introduction
This Oreo Protein Cake is a delicious way to enjoy a classic treat with a nutritious twist. Packed with protein powder and rich chocolate flavor, it’s perfect for a post-workout snack or a special dessert that keeps you on track.
Ingredients
- 1 1/2 C (180g) All Purpose Flour
- 3 scoops (93g) Vanilla Protein Powder (I used PEScience Select)
- 3/4 C (60g) Black Cocoa Powder
- 1/2 C (96g) Granulated Sugar Substitute (I used 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
- 16 oz Fat Free Cream Cheese (or 1/3 fat)
- 1 C (144g) Swerve Confectioners (or a powdered sugar substitute)
- 12 Oreo Thins, crushed
Instructions
- Step 1: Preheat your oven to 350°F and spray two 8″ round cake pans with nonstick cooking spray. Set aside.
- Step 2: In a large bowl, mix the flour, protein powder, black cocoa powder, sugar substitute, and baking powder. Make sure there are no clumps of cocoa powder remaining.
- Step 3: In a separate bowl, whisk the eggs. Add the cashew milk, vanilla extract, and apple sauce, then whisk everything together until smooth.
- Step 4: Microwave the dark chocolate chips for about 60 seconds or melt them in a bowl, then add the light butter and stir until smooth. If needed, microwave a few seconds longer to fully melt the butter.
- Step 5: Add the egg mixture to the dry ingredients and stir until mostly combined. Then add the melted chocolate and butter mixture and stir until the cake batter is smooth.
- Step 6: Divide the batter evenly between the two prepared pans (about 525 grams each). Tap the pans gently on the counter to release air bubbles and ensure an even bake.
- Step 7: Bake for 26-30 minutes, or until a knife inserted in the center comes out clean. Let the cakes cool briefly in the pans, then transfer to a cooling rack to cool completely before frosting.
- Step 8: In a bowl, mix the cream cheese and powdered erythritol until smooth and lump-free.
- Step 9: Use a food processor or blender to finely crush the Oreo Thins.
- Step 10: Frost the top of one cake layer, then place the second cake on top. Frost the top and sides of the cake. Gently press the crushed Oreos onto the sides and sprinkle remaining crumbs on top. Refrigerate after serving.
Tips & Variations
- For a dairy-free version, substitute cream cheese with a plant-based alternative and use a non-dairy milk of your choice.
- Make sure to sift the cocoa powder with the dry ingredients to avoid clumps and get a smoother batter.
- Add a tablespoon of espresso powder to enhance the chocolate flavor.
- Try using peanut butter or almond butter in place of the butter for a nutty twist.
Storage
Store the cake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent it from drying out. For best flavor, allow the cake to come to room temperature before serving. Leftover slices can be gently reheated in the microwave for 10-15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein powder?
Yes, you can substitute vanilla protein powder with any flavor you prefer, but keep in mind that it may slightly alter the taste and texture of the cake.
What if I don’t have Oreo Thins?
If Oreo Thins are not available, regular Oreos can be crushed and used instead. Just make sure to adjust the quantity to your taste and preference.
Print
Oreo Protein Cake Recipe
- Total Time: 43 minutes
- Yield: 12 servings 1x
- Diet: Low Sugar
Description
This Oreo Protein Cake is a moist, chocolatey treat that combines the rich flavors of black cocoa and Oreo Thins with a protein boost from vanilla protein powder. Perfect for those looking to indulge in a dessert that balances taste and nutrition, this cake is topped with a creamy fat-free cream cheese frosting and sprinkled with crushed Oreo Thins for added crunch and flavor.
Ingredients
Scale
Cake Ingredients
- 1 1/2 C (180g) All Purpose Flour
- 3 scoops (93g) Vanilla Protein Powder (e.g., PEScience Select)
- 3/4 C (60g) Black Cocoa Powder
- 1/2 C (96g) Granulated Sugar Substitute (Swerve recommended)
- 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 (or 1/3 fat cream cheese)
- 1 C (144g) Swerve Confectioners (powdered sugar substitute)
- 12 Oreo Thins, crushed
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F and spray two 8″ round cake pans with nonstick cooking spray. Set aside.
- Combine Dry Ingredients: In a large bowl, mix together all-purpose flour, vanilla protein powder, black cocoa powder, granulated sugar substitute, and baking powder. Ensure there are no lumps of cocoa powder remaining.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, then add the unsweetened cashew milk, vanilla extract, and apple sauce. Whisk everything until smooth.
- Melt Butter and Chocolate: Microwave or gently melt the dark chocolate chips for about 60 seconds. Add the light butter to the melted chocolate and mix until smooth. You can microwave a few seconds longer if necessary to fully combine.
- Combine Batter: Add the wet egg mixture to the dry ingredients and stir until mostly combined with minimal liquid remaining. Then stir in the melted chocolate and butter mixture until the batter is smooth.
- Fill Cake Pans: Divide the batter evenly between the two prepared cake pans (about 525 grams per pan). Tap the pans on the counter to remove air bubbles and ensure even baking.
- Bake Cakes: Bake for 26-30 minutes or until a knife inserted comes out clean. Allow the cakes to cool briefly in the pans before transferring them to a cooling rack to cool completely.
- Prepare Frosting: Mix the fat-free cream cheese and powdered erythritol (Swerve Confectioners) together until smooth, ensuring no lumps remain.
- Crush Oreos: Use a food processor or blender to finely crush the Oreo Thins.
- Assemble Cake: Frost the top of one cooled cake layer, then place the second cake on top. Frost the top and sides of the entire cake, then gently press the crushed Oreos onto the sides and sprinkle the remaining Oreos on top.
- Chill and Serve: Refrigerate the cake after serving to keep it fresh and maintain the frosting texture.
Notes
- Use a granulated sugar substitute like Swerve to keep the cake low in sugars.
- Black cocoa powder gives the cake a deep, intense chocolate flavor similar to Oreos.
- Ensure the melted chocolate and butter are well combined before mixing into the batter for a smooth texture.
- Light butter can be substituted with regular unsalted butter if preferred.
- For a dairy-free version, use plant-based cream cheese and a suitable milk alternative.
- Allow cakes to cool completely before frosting to prevent melting or sliding.
- Store leftover cake in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo protein cake, low sugar cake, protein dessert, chocolate cake, healthier cake recipe, no refined sugar cake
