Easy Vanilla Protein Cake
One-bowl recipe perfect for breakfast, snacks, or a guilt-free treat.
Servings: 12 slices
Equipment
- 1 Long loaf pan 12×4.5 inch loaf pan
Ingredients
- 3 large eggs
- 1 small plain yogurt container 150g / 5.3 oz
- 3/4 cup neutral oil avocado, canola, or vegetable
- 1 teaspoon vanilla extract
- 1 cup sugar
- A pinch of salt
- 3 tablespoons (not scoops!) protein powder (Vanilla) I used Thorne
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2-3 tablespoons real maple syrup for topping
Instructions
- Preheat the oven to 350°F (180°C).
- Grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, yogurt, oil, vanilla extract, sugar, and salt until smooth and well combined.
- Add the vanilla protein powder, flour, and baking powder. Mix until just combined and no lumps remain.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, pour 2–3 tablespoons of maple syrup evenly over the top and let it soak in.
- Let the cake cool completely before slicing.
Notes
How do I store vanilla protein cake?
Keep it in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months — perfect for a quick grab-and-go snack.