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Oreo Protein Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/oreo-protein-cake-recipe/