Oreo Protein Cake Recipe

Introduction

This Oreo Protein Cake is a delicious and healthier twist on the classic treat, packed with vanilla protein powder and rich cocoa flavor. It’s perfect for those who want a sweet indulgence without the guilt. Plus, it’s moist, fluffy, and topped with a creamy Oreo frosting.

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

1. Step 1: Preheat your oven to 350°F and spray two 8″ round cake pans with nonstick cooking spray. Set aside.
2. Step 2: In a large bowl, mix together the all-purpose flour, vanilla protein powder, black cocoa powder, granulated sugar substitute, and baking powder. Ensure there are no clumps of cocoa powder.
3. Step 3: In a separate bowl, whisk the eggs, then add the unsweetened cashew milk, vanilla extract, and apple sauce. Whisk until smooth.
4. Step 4: Microwave the dark chocolate chips for about 60 seconds or melt them in a bowl. Add the light butter and mix until smooth. The melted chocolate should melt the butter, but microwave a few seconds longer if needed.
5. Step 5: Pour the egg mixture into the dry ingredients and stir until mostly combined with very little liquid remaining. Add the melted chocolate and butter mixture and stir until the batter is smooth.
6. Step 6: Divide the batter evenly between the two cake pans (about 525 grams each). Shake the pans and smack them gently on the counter to release air bubbles and promote even baking.
7. Step 7: Bake for 26-30 minutes, or until a knife inserted comes out clean. Let the cakes cool briefly, then transfer to a cooling rack to cool completely before frosting.
8. Step 8: Mix the fat-free cream cheese and the powdered sugar substitute together until smooth and lump-free.
9. Step 9: Use a food processor or blender to finely crush the Oreo Thins.
10. 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 any remaining crushed Oreos on top. Refrigerate before serving.

Tips & Variations

• Use any protein powder flavor you prefer, but vanilla works best for balancing the Oreo and chocolate flavor.
• Substitute the sugar substitute with regular sugar if you don’t need a low-sugar option.
• Add a tablespoon of espresso powder to the batter for a subtle mocha flavor enhancement.
• For a richer frosting, use full-fat cream cheese and add a splash of heavy cream for a fluffier texture.
• Crush the Oreos a day ahead and store them in an airtight container to save time when assembling.

Storage

Store the cake covered in the refrigerator for up to 5 days. This keeps the frosting firm and the cake moist. When ready to serve, let the cake sit at room temperature for about 15-20 minutes for the best texture. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute the cashew milk with any milk you prefer, such as almond, soy, or regular dairy milk. Just keep it unsweetened for best results.

What if I don’t have fat free cream cheese?

You can use regular cream cheese instead; it will make the frosting richer and creamier. Just be aware the calorie count will increase slightly.

Oreo Protein Cake Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

A decadent and protein-packed Oreo Protein Cake blending rich black cocoa with creamy fat-free cream cheese frosting and crushed Oreo Thins. Perfect for a healthier dessert option with a delightful chocolate flavor and added protein.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 26-30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 C (180g) All Purpose Flour
• 3 scoops (93g) Vanilla Protein Powder (PEScience Select recommended)
• 3/4 C (60g) Black Cocoa Powder
• 1/2 C (96g) Granulated Sugar Substitute (Swerve)
• 1 Tbsp Baking Powder

Wet Ingredients

• 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 and Topping

• 16 oz Fat Free Cream Cheese (or 1/3 fat)
• 1 C (144g) Swerve Confectioners (powdered sugar substitute)
• 12 Oreo Thins, crushed

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F and spray two 8-inch round cake pans lightly with nonstick cooking spray to prevent sticking. Set aside.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, vanilla protein powder, black cocoa powder, granulated sugar substitute, and baking powder. Stir well to eliminate any clumps, especially in the cocoa powder.
3. Prepare Wet Mixture: In a separate bowl, whisk the eggs thoroughly, then add the unsweetened cashew milk, vanilla extract, and unsweetened apple sauce. Whisk until the mixture is smooth and well combined.
4. Melt Chocolate and Butter: Microwave the dark chocolate chips for about 60 seconds or until melted. Add the light butter to the melted chocolate and stir together until smoothly combined. If the butter isn’t fully melted, microwave for a few more seconds as needed.
5. Combine Wet and Dry Ingredients: Pour the egg mixture into the dry ingredients, stirring just until most of the liquid is absorbed. Then add the melted chocolate and butter mixture, stirring again until the batter is smooth and homogenous.
6. Fill Cake Pans: Divide the cake batter evenly between the two prepared cake pans, about 525 grams each. Gently shake and tap the pans on the counter to release any air bubbles and ensure an even bake.
7. Bake the Cake: Place pans in the preheated oven and bake for 26 to 30 minutes. Test for doneness by inserting a knife into the center of the cakes; it should come out clean. Allow cakes to cool briefly in pans, then transfer to a cooling rack to cool completely.
8. Prepare Frosting: In a bowl, combine the fat-free cream cheese and powdered erythritol sugar substitute. Mix until the frosting is smooth and free of lumps.
9. Crush Oreo Thins: Using a food processor or blender, finely crush the Oreo Thins until they form small crumb bits for topping and coating the cake.
10. Assemble the Cake: Spread a layer of cream cheese frosting on top of one cooled cake layer. Place the second cake layer on top and frost the top and sides evenly. Press the crushed Oreo Thins gently onto the frosted sides and sprinkle any remaining crumbs on top.
11. Chill Before Serving: Refrigerate the assembled cake to set the frosting and flavors before slicing and serving, ensuring the best texture and taste.

Notes

• You can substitute cashew milk with any milk of your choice, including dairy or plant-based options.
• For a richer flavor, use full-fat cream cheese instead of fat-free, adjusting nutrition accordingly.
• The granulated and powdered sugar substitutes used are Swerve, a popular erythritol-based sweetener suitable for low-carb and diabetic-friendly recipes.
• Make sure the cakes have completely cooled before frosting to prevent melting or sliding of the frosting.
• Leftover cake can be stored covered in the refrigerator for up to 5 days.

Keywords: Oreo, protein cake, chocolate cake, sugar-free dessert, low carb cake, protein powder dessert, healthy cake