This vanilla protein cake tastes good even if you're not on a diet. Only 100 calories per slice, but really delicious!
Sometimes you can have a healthier treat - this quick, low-calorie vanilla cake comes in handy at those times! It's packed with protein and a great taste 😉 , but doesn't contain gluten, sugar, butter, flour or milk. Well, how does that sound?
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Taste and Occasion
I'm always experimenting with healthy pastries (although "healthy" is a matter of interpretation, of course). Every now and then, things do go wrong. But this low-carb protein cake turned out great. Moist, aromatic, delicious! So that the fitness cake was low in calories, I have replaced, among other things, the sugar with erythritol. Erythritol has no calories but tastes like sugar and you can bake with it the same way as with regular sugar. Instead of regular cereal flour, you use coconut flour, multicomponent protein powder and almonds in the dough. Therefore, the protein cake is gluten-free.
Ingredients
Coconut flour is extremely high yielding and absorbent. So it can't be substituted for regular flour or almond flour. Also, you should not replace the vanilla protein (not pure whey!) and almonds with low calories and carbohydrates in the cake. This will go wrong probably 😉 . The recipe is super easy. You'll get the quick low calorie vanilla protein cake within just 15 minutes in the oven. Before you can eat it, however, you need to have a little patience. It tastes best when it is allowed to soak in the refrigerator for a while.
The frosting for the low-calorie vanilla fitness cake consists of an easy cream cheese frosting. It contains only low-fat cream cheese, granular erythritol and some vanilla and/or flavor drops.
How to make the Vanilla Protein Cake
Let's get started: Preheat the oven to 350°F/175°C, line a small springform pan (approx. 8.5 in/ 22 cm) with baking paper or grease and dust with a bit of flour. Now, beat the eggs with the erythritol for a few minutes until they are as bubbly as possible. Mix all the dry ingredients and stir them briefly, alternating with the milk. Pour the dough into the pan, smooth it out and bake immediately. Otherwise, it will be too firm.
After that, bake the cake for 15 minutes first, then cover it with aluminum foil or baking paper to prevent it from getting too dark, and bake again for about 15 minutes. Test with chopsticks (the cake may still be slightly moist). Allow cake to cool and then refrigerate again for a while to set. For the frosting, beat the cream cheese until smooth. To taste, stir in powdered erythritol and flavor cream with vanilla and/or flavor drops.
Lastly, spread the frosting on the cake and, if you like, decorate it with colored sugar sprinkles right before serving.
Top Tip
If you like it really sweet, increase the erythritol in the vanilla protein cake and the topping. I like it as more subtle. The colorful sugar sprinkles on top are optional (and unfortunately not sugar-free). But therefore highly recommended 😉.
Recipe Card
Vanilla Protein Cake
Ingredients
For the dough
- 3 small (3) eggs
- 50 grams (⅓ cup) erythritol, or xylitol, to taste
- 60 grams (½ cup) coconut flour
- 60 grams (⅔ cup) vanilla protein powder, multicomponent, not pure Whey
- 30 grams (⅓ cup) ground almonds
- 10 grams (⅘ tablespoon) baking powder
- ¼ teaspoon (⅓ teaspoon) vanilla pulp
- 250 milliliters (1 cup) almond milk, or soy/rice milk
For the frosting
- 150 grams (⅔ cup) low-fat cream cheese, 0.2% or 5% fat
- 40 grams (⅓ cup) powdered sugar, ground erythritol
- ⅛ teaspoon vanilla pulp
- sugar sprinkles, optional to taste
Instructions
- Preheat the oven to 350°F/175°C. Line a small springform pan (approx. 8.5 in/ 22 cm) with baking paper or grease and dust with a bit of flour.
- Beat the eggs with the erythritol for a few minutes until they are as bubbly as possible. Mix all the dry ingredients and stir them briefly, alternating with the milk. Pour the dough into the pan, smooth it out and bake immediately. Otherwise, it will be too firm.
- Bake the cake for 15 minutes first, then cover with aluminum foil or baking paper to prevent it from getting too dark, and bake again for about 15 minutes. Test with chopsticks. The cake may still be slightly moist.
- Allow cake to cool and then refrigerate again for a while to set. For the frosting, beat the cream cheese until smooth. To taste, stir in powdered erythritol and flavor cream with vanilla and/or flavor drops.
- Spread the frosting on the cake. If you like, decorate it with colored sugar sprinkles right before serving. Makes about 10 small pieces.
Ingredient substitutions
Variations
Ok, it's not a cake without calories - after all, that would be neither possible nor delicious. But with less than 100 calories per slice, the low-carb and low-fat protein vanilla cake tastes pretty close. I can't wait to get your feedback! Besides this quick vanilla fitness cake, I can also recommend the chocolate version and my other low-carb, sugar-free, low-fat, and gluten-free recipes.
Nutrition
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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