Ingredients
Scale
- 1 cup plain Greek yogurt (0% or 2%)
- 1/2 cup creamy peanut butter (natural recommended)
- 2 scoops (approx. 60g) vanilla or peanut butter protein powder
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 cup oat flour (blend 1/2 cup oats until fine)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-inch or 8-inch round cake pan.
- Whisk Greek yogurt, peanut butter, honey, eggs, and vanilla until smooth.
- Stir in protein powder, oat flour, baking powder, and salt. Mix until just combined.
- Transfer batter to pan. Smooth top with spatula.
- Bake for 22–28 minutes. Test with toothpick for doneness.
- Cool in pan for 15–20 minutes before serving.
Notes
- Do not over-mix once protein powder is added.
- Protein cakes set as they cool—cutting too early makes them dense.
- Top with mini chocolate chips or crushed peanuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg