Protein Cake: Easy Vanilla Celebration Cake
There is a birthday this weekend, and you want a cake that everyone will enjoy, including the friend who is dairy free. This protein cake is a soft, moist vanilla sponge made with plant protein, topped with a light vanilla frosting. It looks and tastes like a classic celebration cake, and nobody will guess it is vegan.
Why Make a Protein Cake?
A standard sponge is made almost entirely of flour, butter, sugar and eggs. This recipe keeps the light, fluffy crumb you expect, but swaps part of the flour for vanilla plant protein powder and uses oil and plant yoghurt instead of butter and eggs. The result is a cake with a little more substance and a little less sugar, which is nice for a family morning tea or a birthday. It is also a simple one-bowl bake.
Protein powder dries out baking if you use too much, so this recipe uses a moderate amount and adds yoghurt to keep the crumb tender.
Ingredients
Makes one 20 cm round cake (10 slices)
Cake:
- 1 3/4 cups (260 g) self-raising flour
- 2 scoops (60 g) vanilla plant protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- A pinch of salt
- 3/4 cup (165 g) caster sugar
- 1 cup (250 ml) plant milk
- 1/2 cup (125 g) plain plant yoghurt
- 1/3 cup (80 ml) light olive oil or vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
Frosting:
- 250 g dairy-free cream cheese, softened
- 1 scoop (30 g) vanilla plant protein powder
- 1/3 cup (40 g) icing sugar
- 1 teaspoon vanilla extract
- Fresh berries to decorate
Method
- Heat the oven to 175°C (fan-forced 160°C). Grease and line a 20 cm round cake tin.
- In a large bowl, whisk the flour, protein powder, baking powder, bicarb, salt and sugar.
- In a jug, whisk the milk, yoghurt, oil, vinegar and vanilla.
- Pour the wet mixture into the dry and whisk gently until smooth. Do not overmix.
- Pour the batter into the tin and smooth the top.
- Bake for 35 to 40 minutes, until golden and a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack and cool completely.
- Make the frosting. Beat the cream cheese, protein powder, icing sugar and vanilla until smooth. Chill for 15 minutes if it is soft.
- Spread the frosting over the cooled cake and decorate with berries.
Tips for a Moist Protein Cake
- Do not add extra powder. More protein means a drier cake. Stick to the recipe.
- Check early. Start testing at 32 minutes, as protein cakes brown faster.
- Cool completely before frosting. Warm cake melts the frosting.
- Measure flour lightly. Spoon it into the cup and level it off rather than scooping.
Protein Cake Variations
- Chocolate: swap the vanilla powder for chocolate and replace 1/4 cup flour with cocoa.
- Lemon and berry: add the zest of 1 lemon and fold through 1 cup blueberries.
- Layer cake: double the recipe, bake in two tins and sandwich with frosting and strawberries.
- Cupcakes: divide the batter between 12 cupcake cases and bake for 18 to 20 minutes.
- Salted caramel: use salted caramel powder in both cake and frosting.
Decorating Ideas
For a simple birthday look, pile fresh strawberries, blueberries and raspberries on top and dust with icing sugar. For a rustic finish, swirl the frosting with the back of a spoon and add edible flowers. For kids, add colourful sprinkles. A drizzle of melted dark chocolate also looks great and pairs well with vanilla.
Storage
Keep the frosted cake covered in the fridge for up to 4 days. Bring slices to room temperature for 20 minutes before eating for the best texture. The unfrosted cake freezes well for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before frosting.
Making It Ahead for a Party
You can bake the cake a day before and keep it wrapped at room temperature. Make the frosting on the day and decorate a few hours before serving. If you are making a layer cake, chill the stacked layers for 30 minutes before the final coat of frosting for a neater finish.
Quick FAQ
Can I make a protein cake without eggs? Yes. This cake is egg free. The vinegar and raising agents give it lift.
Why is my protein cake dry? Too much powder or too long in the oven. Follow the measures and check at 32 minutes.
Can I use a different flavour? Chocolate and salted caramel both work well with the same method.
The Protein in This Cake
We baked this cake with our Vanilla Flavoured Protein Powder, a plant-based powder that bakes into a soft crumb and gives both the sponge and frosting a smooth vanilla flavour. It keeps the recipe completely dairy free. Bake it for the next birthday and watch it disappear.
