Soft and delicious Blueberry Jam Protein Cake recipe will have you hooked! A healthy blueberry jam layer cake recipe that’s high protein, low fat and sugar free too!
Ingredients
¼cupVanilla Whey-Casein Protein Powder, 22g
¼cupVanilla Whey Protein Powder, 22g
½scoopUnflavored Protein Powder, Whey-Casein, 15g
⅓cupCashew Butter Powder, 32g, or PB Powder
¼cupWhole Wheat Pastry Flour, 30g
3TbspCoconut Flour, 21g
⅓tspBaking Soda
¾cupNon-fat Plain Greek Yogurt, 168g
½cupUnsweetened Applesauce, 120ml
½cupAlmond Milk, 120ml
¼cupCashew Butter, 56g
Stevia Sweetener, worth 3 Tbsp Sugar
1TbspVanilla Extract
Filling:
½cupNo-Sugar-Added Blueberry Jam, 120g
Frosting:
1cupNon-fat Plain Greek Yogurt, 225g
½cupVanilla Protein Powder, Whey-casein, 45g
½TbspCashew Butter, 8g
Instructions
Preheat oven to 350°F and grease or line an 2 6” cake pans with parchment paper.
In a bowl, whisk vanilla protein powder(s), unflavored protein powder, cashew butter powder, flour, coconut flour, stevia and baking soda.
In a large bowl, whisk together wet ingredients - yogurt, applesauce, milk, cashew butter and vanilla.
Add dry mix to wet, whisk lightly for 7-8s and then gently fold with spatula until just combined.DO NOT OVER-MIX or protein powder will make the bars gummy.
Divide into 2 baking pans; Bake for about 20 minutes.Top should be set and toothpick inserted into the center should come out mostly dry - just a bit moist (will cook in pan as cooling).
Let cool in pan for 10 minutes, then transfer to cooling rack to cool completely.
Assembling:
Let cake cool completely.
In a bowl, mix Greek yogurt, protein powder, cashew butter, until smooth.
Pipe a ring of frosting along the circumference of the bottom cake layer.Fill with jam in the middle.Cover with top cake layer.Spread frosting around top and sides.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.