Low Sugar, Fat Free, High Protein Birthday Cake
Whether it’s someone’s birthday, or you just want an indulgent, delicious, but healthy treat, this high protein birthday cake is for you!! It’s also low fat and low sugar!
Jump to RecipeThe calories and macros for 1/4 of the cake is 141 calories, 15 grams of protein, 17 grams of carbs and 0 grams fat.
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Light and fluffy, this healthy birthday cake recipe doesn’t have to be saved for a special occasion. In fact, I would make it for dessert any day of the week!
How to make high protein birthday cake
I’ve made this cake several times and swapped out a few ingredients here and there.
I first made a yellow cake, and used cake batter flavoring, which not only tasted good, but also turned the cake very yellow.
After that, I tried it with birthday cake protein powder, and vanilla protein powder. I honestly thought they tasted exactly the same! So, no need to buy a special flavor of protein powder. Just use the vanilla powder (optimum nutrition is the one I used).
I also made the frosting a few times. The first time I tried a new flavor extract I found called, “cream cheese flavor”. I mixed this into my plain greek yogurt and sugar free pudding mix. NOT GOOD!! Seriously, don’t try that at home.
So, my final recipe included
- Vanilla extract (not cake batter extract), and the clear vanilla if you want a really white cake.
- Vanilla protein powder (not birthday cake protein powder, because it didn’t change the flavor at all!
- Egg whites, beaten till fluffy!! This is key to getting the fluffy, delicious cake.
- Self rising flour! I’ve been using this a lot, and you don’t have to add anything extra like baking powder to get a rise out of the cake.
- Monk, zero calorie sugar. I only used 1/4 cup, and honestly, I felt like that was all it needed. However, it’s not too sweet, so if you want to add more, it’s up to you.
- The frosting was simply my FAVORITE greek yogurt plus sugar free pudding mix combined. (see that post here… I literally eat it every day!)
One last message about the layers- I made the full recipe, and it made two layers of cake in a 6 inch cake pan. You can also make a single layer if you have a large round cake pan, and not the mini ones.
Easy Low Sugar High Protein Birthday Cake
Ingredients
- 4 medium egg whites
- 1 teaspoon cream of tarter
- 1/4 cup monk sugar (or zero calorie sugar)
- 1/2 teaspoon vanilla extract clear if you want a white cake
Dry Ingredients
- 1/2 cup self rising flour
- 1 scoop vanilla protein powder
Frosting
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon sugar free pudding mix vanilla, white chocolate, or cheesecake
Extra (optional)
- 1 tablespoon sprinkles
Instructions
- Mix egg whites with cream of tarter, vanilla, and zero calorie sugar. Beat until stiff peaks form.
- Combine flour and protein powder, and fold it into egg whites.
- Spray 2, six inch cake pans with cooking spray. Divide cake batter between the two pans. If you don't use frosting, add sprinkles to the top of the cakes before cooking.
- Bake in 350 degree oven for 15 minutes.
- Make frosting by combining greek yogurt with sugar free pudding mix.
- If making layers, cut bottom layer cake so the top is flat. Spread with half the frosting yogurt mix. Lay second layer on top, and spread remainder of the yogurt.
- Top with sprinkles.
Video
Notes
Nutrition
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The idea is nice but the recipe fell flat. I had to add vanilla and sweetener to the frosting because the tart yogurt flavor was too much. The Cake, once my egg whites passed the upside down bowl test I folded in the protein powder/flour into the egg, the consistency I got was interesting. There definitely was not enough batter for two cake tins. Once the batter was poured out it went in the oven. It did raise nicely but it’s more a biscuit than cake. It’s so dense and dry it’s almost inedible, so we’re soaking it in milk.
I did discover if you use the batter and spread it thin on parchment paper on a cookie sheet and cook at 350 for 12 minutes it makes a terrific and fantastic cookie we broke into pieces and enjoyed and we dipped some in the “frosting”, delicious.
LOL. I like the cookie idea! Question- what is the brand of protein powder you used? Ive been trying to test different brands, and they all come out so differently. Some protein powders soak up everything like a sponge, some make everything runny, and others make things runny and gritty (like sand!).What kind did you try?
We used the:
Six Star Pro Nutrition 100% Whey Protein Powder Plus, 30g Protein, Vanilla Cream.
that is the one my son uses and it was in the house. After reading your reply we are trying it again but may try to add more greek yogurt or a prebiotic drink if it’s still a very pasty batter to see if it improves it.
Ah! I haven’t tried that brand yet. But yes, it’s crazy how different (even with the same ingredients) that protein powder can be! I need to try this recipe again because I have three different proteins in my cupboard right now. I’ll update the post if i try them all.
I’d like to say that I wish I could retract my original review. I discovered after trying the recipe several more and found that it is a very finicky recipe but terrific when done correctly.
To Start I used the four egg whites and began to mix them adding a small pinch of salt and when the eggs became foamy I added the cream of tartar, once they had a nice cool whip like texture I added to sugar and vanilla then let them beat until they were beyond stiff, almost clump stiff. Then folded in the dry ingredients and they were very light and spongey, very delicious. I found each time they fell flat had more to do with the order I beat ingredients into the egg whites or not allowing them to get as stiff as possible. The 5 star protein made no difference in this case. I have been recommending this to all of my sons fitness circle due to thr excellent calorie to protein ratio and how delicious they are.
Thank you ❤️
OH MY GOODNESS! Thanks for testing this recipe!! I appreciate ALL the feedback!
I am gluten free, unfortunately, but do you think I could use gluten free flour mix? I know the GF flour will change the consistency but I am used to that (: If I do this, how much baking powder do you suggest adding?!
Oh man! I don’t have much experience with gluten free flour at all. This cake is pretty fickle too, so It might be tough to experiment and get it right!
can we use almond flour or coconut flour instead?
I don’t think it would have the right consistency. This is a finicky recipe the way it is already, and changing the flour I don’t think would work out.
I am making this today but only have large eggs, do you know how many large egg whites I would need? Maybe I could measure it in grams on my food scale, so you know how many grams are in 4 medium egg whites?
I’m sorry you probably already tried this. But I would not make any changes between large and medium. It should work the same. How did it turn out?
Mine didn’t rise at all. It’s flat as a board. There’s no rising agent for this, I would suggest adding baking powder. Mine didn’t turn out anything like the pictures.
I’m so sorry this didn’t turn out. Anytime you whip egg whites to stiff peaks it takes a few fails to get it right. Did you use liquid egg whites or fresh eggs? Did your egg whites get whipped to stiff peaks?
the egg whites are the physical leavener. you whip air bubbles into the egg whites then they expand in the oven. it’s a purist technique.
this recipe calls for self raising flour that has a leveler and salt already added.
Not sure what I did wrong because
I followed recapie 100% but it did not rise and now I have flat piece of cooked batter, should I add baking powder? maybe flour wasn’t good( i did use self rise)
The liquid egg whites don’t get the stiff peaks that fresh egg whites get.
Were you able to get it to be stiff? With liquid once, it took me 20 minutes of whipping and the peaks were still pretty weak.
When you say a scoop of protein powder, how much is this in weight?
30 grams! Sorry for not adding that!
Hi- Can you use vegan protein powder for this? Thanks!
Yes you can!
this is a delicious bday cake!
This doesn’t dry out? There is no applesauce or greek yogurt to replace any of the lost fat content. Who can the egg whites maintain moisture?
It might dry out if you save it for a day or two. I always eat it same day, so it hasn’t been a problem.
This recipe is amazing! But the texture is more ‘bread-ish’ like… if I mix in applesauce or Greek yogurt what you suggest for the measurement of either of them? I’m hoping to tweak it and give it a Moist Cakey texture. Thanks for any insight!
Great idea! I’d love to hear how it goes. I would start with just 1/4 cup greek yogurt, and maybe 1 extra tablespoon of flour.
You can definitely step it up slowly from there.
I am excited to try this but a peanut butter version! Tried the vanilla pudding mix in greek yogurt hack today… GAME CHANGER <3
YEAH!!! I’m so glad you tried it and like it!
THIS BIRTHDAY CAKE IS EXCELLENT