You Can Have Your Cake and Eat It Too With These 6 Pea-Protein Filled Cake Recipes

There is NO NEED to shy away from cake!!

Part of living a healthy lifestyle is understanding that there is a need for balance! That includes the things we eat. Sugary delicious cake can (and should) be a part of your diet but if your body is telling you that it would prefer something else - we got you covered! All of these recipes have one serving or more of Clean Lean Protein - which actually helps turn off those sugar cravings! - and are completely vegan.

We have yet to make some of these gluten-free but we're interested in knowing how they'd turn out. So if you do, let us know what you think!

Vegan Protein Chocolate Cake

Ingredients

Chocolate Cake

• 1 1/3 cups almond milk
• 1 tbsp apple cider vinegar
• 1/3 cup vegan butter
• 1 cup chocolate chopped
• 1 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup Rich Chocolate Clean Lean Protein
• 1/2 cup cocoa powder
• 1 1/2 cup sugar
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Chocolate Frosting

• 1 cup coconut cream
• 6 oz dark chocolate chopped

Method

Chocolate Cake

1. Preheat oven to 350°F. Lightly grease an 8″x11″ baking pan.
2. Mix together the apple cider vinegar and almond milk and set aside for about 5 minutes to create vegan buttermilk.
3. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk to combine, then set aside.
4. Melt the vegan butter and 1/2 cup of the chopped chocolate in microwave.
5. Add the vanilla extract and stir to combine.
6. Pour the vegan buttermilk and melted chocolate mixture over the flour mixture and stir until just combined. Don't over mix. Fold in the remaining chopped chocolate.
7. Fill the batter into your prepared baking pan and bake for approx. 30-35 minutes.

Chocolate Frosting (make this ahead, so it can cool)

1. In a pot, heat the coconut cream until just boiling. Add chopped chocolate into a heatproof bowl and pour over the hot coconut cream. Stir with a whisk until the chocolate has melted and it gets a smooth ganache.
2. Place in the fridge for at least 3 hours until well chilled.
3. When the ganache is completely cold, beat with an electric hand mixer on high speed until whipped and a fluffy, spreadable frosting forms.
4. Spread over the whipped chocolate frosting.

Vegan Vanilla Protein Cake

Ingredients

• 2 cups flour
• 1/2 cup Smooth Vanilla Clean Lean Protein
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup avocado oil
• 1 1/2 cups almond milk
• 2 teaspoons apple cider
• 1 tablespoon vanilla
• 1/2 cup rainbow sprinkles
• Vanilla frosting
• More sprinkles

Method

1. Preheat the oven to 350 F and spray two 8 inch cake pans with oil.
2. In a large mixing bowl, whisk the flour, protein, cornstarch, baking powder, salt and sugar together until well combined.
3. Add to the same bowl, pour in the oil, milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Do NOT over mix! Fold in 1/2 cup sprinkles.
4. Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
5. Let the cakes cool in the pans for about 10 minutes completely before frosting.
6. Frost as desired and top with more sprinkles. Serve and enjoy!

Coconut Cake

Method

Coconut cake

1. Preheat the oven to 350 degree F. Spray an 8-inch baking dish with cooking spray and set aside.
2. Whisk the flour, sugar, baking soda, and salt together in a medium bowl. Pour the water, oil, vinegar, and extracts into the bowl.
3. Stir until just combined. Don’t over mix. Fold in the coconut.
4. Pour the batter into the prepared pan.
5. Bake 30 minutes until the cake is golden around the edges and a cake tester inserted into the center of the cake comes out clean.
6. Cool completely on a wire rack before adding the glaze.

Coconut frosting

1. Sift the powdered sugar into a bowl.
2. Add the vegan cream cheese, vanilla and coconut extracts, salt, and coconut milk; whisk to combine.
3. Spread the frosting over the cooled cake and sprinkle with coconut. Slice and serve.

Chocolate Breakfast Cake

Method

1. Preheat the oven to 350 degrees F. Grease two 8” pans. Set aside.
2. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sugar in a bowl. ⁠
3. In a new bowl, whisk the remaining ingredients. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the pans.
4. Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean.⁠
5. For the frosting, beat all ingredients with hand (or stand) mixer and sweeten with the powdered sugar to taste. ⁠
6. Top each cake with 1/2 the frosting once the cake has cooled.

Protein Carrot Cake

This Protein Carrot Cake recipe is courtesy of @PursueGoodFood.

Ingredients

Cake

• ½ c all purpose flour
• 1 c almond flour
• 4 large carrots
• 2 eggs (or vegan alternative)
• 1 tsp sat
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp pumpkin pie spice {heaping}
• 1 tsp cinnamon
• 1 tbsp vanilla extract
• 8 medjool dates
• ¾ c stevia
• ¼ c hot water

Icing

• 1 lemon
• 1 tbsp lemon zest
• 1 serving of Smooth Vanilla Clean Lean Protein
• 1 block of ⅓ less fat cream cheese (or vegan alternative)
• 5 oz plain greek yogurt (or your favorite plant-based alternative)

Method

1. Preheat oven to 375 degrees F. Soak the dates in ¼ c hot water for about an hour. Grate carrots in food processor. Combine ingredients above - including the date water. Add ½ of the Smooth Vanilla Clean Lean Protein into the food processor. Process on high until ingredients are well combined.
2. Pour batter into a parchment paper lined baking dish. Bake for 25 min.
3. Combine cream cheese, ½ serving Smooth Vanilla Clean Lean Protein, lemon juice, & Greek yogurt.
4. Allow the cake to cook before icing. Top with lemon zest.

Moist Vegan Chocolate Cake