How to Make Protein Cake

Protein cakes are a great option if you’re trying to cut calories and still want delicious meals. You will use protein powder instead of flour to make healthy cakes. In addition, you can also easily customize with your favorite fruits and toppings sprinkled on top. Protein cakes are a great source of energy for a busy day, or simply a substitute for a regular but healthier cake.

Table of Contents

Ingredient

Basic protein cake

2 eggs
2 tablespoons (40 g) vanilla protein powder
1 teaspoon (5 g) baking powder
6 tablespoons (90 ml) of water or almond milk
Non-stick spray, butter or coconut oil

Prepare for 2 servings

Banana protein cake

1 banana
2 eggs
2 tablespoons (40 g) vanilla protein powder
1/4 teaspoon (2 g) baking powder
1/4 teaspoon (2 g) salt
1/8 teaspoon (0.5 g) cinnamon powder
Non-stick spray, butter or coconut oil

Prepare for 2 servings

Basic protein cake making

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Mix eggs, protein powder, baking powder and water in a large bowl. Crack 2 eggs on the counter top or the rim of the bowl, put both the whites and the yolks into the bowl. Add to the bowl 2 tablespoons (40 g) of protein powder, 1 teaspoon (5 g) of baking powder, and 6 tablespoons (90 ml) of water. Use a whisk to mix the ingredients until a thick, uniform texture and color is obtained. ^{[1] X Research Source}

You can use almond milk instead of water if you want the cake to be fluffy and richer.
The dough will be relatively thick but thinner than regular cake batter.

Heat a non-stick pan over medium heat and grease the bottom of the pan. Place the non-stick pan on the stove. Spray a little non-stick oil to lubricate the pan. You can also use coconut oil or butter to make the cake more delicious. Heat the pan for 1-2 minutes while measuring the dough. ^{[2] X Research Source}

If using butter, keep it low at first to avoid burning while measuring the dough.

Measure the dough with a measuring cup for easy pouring. You can either pour the powder straight into the measuring cup or use a ladle to scoop it into the cup. Pour flour into a measuring cup and use a spatula to scrape off excess powder from the sides of the cup. This way, you can pour the dough through the pouring mouth of the measuring cup neatly, and also measure the exact amount of dough for each cake. ^{[3] X Research Sources}

Maybe you just need a proof to pour the 3 cakes evenly if you don’t need to be precise. However, this method may affect the frying time, as larger cakes will take longer to fry than small cakes.

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Pour 3 cakes into the pan 2.5cm – 5cm apart. Use a measuring cup to pour the batter into the pan. Pour 3 cakes into the pan, each time pour 80 ml of dough. Remember to leave a few centimeters of space between the cakes so that the dough does not overlap. ^{[4] X Research Sources}

Your cake should be about 8-13 cm in diameter.
Wait about 2-3 seconds after pouring each cake to see where the dough spreads before pouring another.
If you’re using butter, turn the heat down to medium just before you pour the batter into the pan.

Flip the cake once the dough begins to bubble on the surface. After 3-4 minutes of frying, you will see the dough begin to bubble on the surface. This means that the underside of the cake is cooked. Use a kitchen shovel to scoop under the cake and rotate your wrist to flip it up quickly. Try to flip each cake right over where it was when you first poured the batter into the pan. ^{[5] X Research Sources}

Tip: The time the bubbles appear will depend on the size of the cake. If you make 4 cakes, the bubbles will rise in 3 minutes, but 3 larger cakes may take up to 4 minutes.

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Fry the other side of the cake for 3-4 minutes. If you have fried one side of the cake for 3 minutes, you will cook the other side for 3 more minutes. If the first side cooks for 4 minutes, the back side will also fry for 4 minutes. When the cake is cooked, use a shovel to scoop out the cake and place it on a plate. ^{[6] X Research Source}

You’ll know the underside of the cake is done by looking at the edges. The edges of the cake turn golden brown and harden, the cake is done.

Decorate the cake with nuts, fruit, syrup or powdered sugar. Once you’ve placed the cake on the plate, you can sprinkle the top with whatever you like. Walnuts and fresh fruit will give you a healthy treat, while syrup and powdered sugar will sweeten the cake. ^{[7] X Research Sources}

If you like syrup but don’t want to eat sugar, you can buy sugar-free syrup to drizzle over the cake.
You can store uneaten cakes in the refrigerator to eat within 1-2 days.

Make banana protein cake

Separate the yolks and whites into 2 separate bowls. Crack the first egg into the mouth of the bowl or on the tabletop. Separate the egg yolks by keeping the yolks in the shell and rolling them back and forth in the halves of the shell, placing the whites in one bowl and the yolks in the other. Repeat the same with the second egg. ^{[8] X Research Sources}

Beat egg whites for 2 minutes until soft. Use a whisk or hand mixer on high speed and move around the bowl to beat the egg whites thoroughly. If using a whisk, use your wrist to beat the eggs in a circular motion around the sides and bottom of the bowl. ^{[9] X Research Source}

It may take you an extra 1-2 minutes if you beat the eggs by hand. When the egg whites seem thinner and more spongy than before, that’s it.

Cut the string into small pieces and place in the egg yolk bowl. Peel the banana and place it on a cutting board to cut into slices about 2.5 cm thick. Pour the banana slices into the egg yolk bowl. ^{[10] X Research Source}

Tip: You can replace bananas with blueberries or strawberries if you like. You can also use half a banana and 10-15 blueberries for the best flavor combination of the two!

Place the remaining dry ingredients in the egg yolk bowl. Sprinkle with 2 tablespoons (40 g) vanilla protein powder, 1/4 teaspoon (2 g) baking powder, 1/4 teaspoon (2 g) salt, and 1/8 teaspoon (0.5 g) flour cinnamon in the bowl of egg yolks and bananas. Mix the ingredients with a whisk or hand mixer until all are combined into a thick dough. ^{[11] X Research Source}

You can use chocolate protein powder instead of vanilla protein powder, but many people think that chocolate protein powder smells like metal when it’s cooked.

Pour the egg whites into the ingredients mixture and mix well. Slowly pour the egg whites around the edge of the bowl of the flour mixture. Use a rubber spatula or wooden spoon to mix the egg whites into the batter. Continue to mix the ingredients together for 3-4 minutes until the dough has a uniform texture and color. ^{[12] X Research Source}

Heat a large non-stick pan over low heat and grease the bottom of the pan. Place a large non-stick pan on the stove. Spray non-stick cooking oil or coat the bottom of the pan with coconut oil. You can use pan butter if you want the dish to be tastier. Let the pan heat up for about 1-2 minutes. ^{[13] X Research Source}

If using butter, be careful not to burn it. If you see smoke or a burning smell, reduce the heat and add a little more butter.

Pour flour into measuring cup. You can tilt the bowl to pour the powder directly into the measuring cup, or use a spoon to scoop the powder into the cup. This way you will be able to calculate the amount of flour used for each pour, and it will also be easier for you to pour the batter into the pan because you can use the pouring mouth of the cup. ^{[14] X Research Source}

You can also just pour the dough straight into the pan, but that will make it difficult to make evenly sized cakes.

Things you need

Basic protein cake

Bowl
Whisk eggs
Pan
Measuring cup
Spoon
Kitchen shovel

Banana protein cake

2 bowls
Chopping board
Knife
Egg beater or hand beater
Rubber spatula or spatula
Measuring cup
Kitchen shovel

Ingredient

Basic protein cake

Banana protein cake

Steps

Basic protein cake making

Make banana protein cake

Things you need

Basic protein cake

Banana protein cake

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