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