Description

This Oreo Protein Cake is a delicious and nutritious twist on a classic dessert, combining rich chocolate flavors with high-quality vanilla protein powder. Perfect for those seeking a protein-packed treat, this cake features layers of moist, cocoa-infused cake with a creamy fat-free cream cheese frosting studded with crushed Oreo Thins for added texture and flavor. Ideal for fitness enthusiasts or anyone looking for a decadent yet healthier cake option.

Ingredients

Scale

Cake 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

Frosting Ingredients

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

Preheat Oven and Prepare Pans: Preheat your oven to 350°F and spray two 8″ round cake pans with nonstick cooking spray. Set aside.
Mix Dry Ingredients: In a large bowl, combine the flour, vanilla protein powder, black cocoa powder, granulated sugar substitute, and baking powder. Ensure there are no clumps, especially from the cocoa powder.
Combine Wet Ingredients: Whisk together the eggs in a separate bowl, then add the cashew milk, vanilla extract, and unsweetened apple sauce. Whisk until the mixture is smooth.
Melt Chocolate and Butter: Microwave the dark chocolate chips for about 60 seconds or melt them in a bowl. Add the light butter to the melted chocolate and mix until smooth, microwaving a few extra seconds if necessary to fully melt the butter.
Combine Wet and Dry Mixtures: Pour the egg mixture into the dry ingredients and stir until the batter is almost liquid-free. Then add the melted butter and chocolate, stirring until the batter is smooth and well combined.
Fill Cake Pans: Divide the cake batter evenly between the two prepared pans, approximately 525 grams in each. Tap the pans on the counter to release air bubbles and ensure even baking.
Bake the Cakes: Bake at 350°F for 26-30 minutes, or until a knife inserted comes out clean. Allow the cakes to cool briefly before transferring them to a wire rack to cool completely.
Prepare Frosting: Mix the fat-free cream cheese and swerve confectioners until smooth and lump-free.
Crush Oreo Thins: Use a food processor or blender to finely crush the Oreo Thins for decorating and adding texture to the frosting.
Assemble the Cake: Frost the top of one cake layer, place the second cake on top, then frost the top and sides of the entire cake. Gently press the crushed Oreos against the sides and sprinkle any remaining crushed Oreos on top.
Chill Before Serving: Refrigerate the cake after serving to keep it fresh and the frosting firm.

Notes

Ensure the cake layers are completely cool before frosting to avoid melting the cream cheese frosting.
You can substitute cashew milk with any plant-based or dairy milk of your choice.
Using a granulated sugar substitute like Swerve keeps this cake low in sugar and suitable for low-carb diets.
Crushing Oreo Thins in a food processor ensures fine crumbs that stick well to the frosting.
Refrigerate leftovers to maintain freshness and texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Oreo protein cake, protein dessert, low sugar cake, healthy chocolate cake, protein powder cake, fat free cream cheese frosting, low calorie dessert