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
- Preheat oven to 350°F. Lightly grease an 8″x11″ baking pan.
- Mix together the apple cider vinegar and almond milk and set aside for about 5 minutes to create vegan buttermilk.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk to combine, then set aside.
- Melt the vegan butter and 1/2 cup of the chopped chocolate in microwave.
- Add the vanilla extract and stir to combine.
- 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.
- Fill the batter into your prepared baking pan and bake for approx. 30-35 minutes.
Chocolate Frosting (make this ahead, so it can cool)
- 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.
- Place in the fridge for at least 3 hours until well chilled.
- When the ganache is completely cold, beat with an electric hand mixer on high speed until whipped and a fluffy, spreadable frosting forms.
- 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
- Preheat the oven to 350 F and spray two 8 inch cake pans with oil.
- In a large mixing bowl, whisk the flour, protein, cornstarch, baking powder, salt and sugar together until well combined.
- 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.
- Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
- Let the cakes cool in the pans for about 10 minutes completely before frosting.
- Frost as desired and top with more sprinkles. Serve and enjoy!
Coconut Cake
Ingredients
Coconut cake
- 1 cup + 2 tbsp all-purpose flour
- 1/2 cup Smooth Vanilla Clean Lean Protein
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup lukewarm water
- 5 tbsp melted coconut oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup sweetened flaked coconut
Coconut Frosting
- 2 1/2 cups powdered sugar
- 8 oz vegan cream cheese
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/4 tsp salt
- 4 tbsp full-fat coconut milk
- 1/2 cup sweetened flaked coconut
Method
Coconut cake
- Preheat the oven to 350 degree F. Spray an 8-inch baking dish with cooking spray and set aside.
- Whisk the flour, sugar, baking soda, and salt together in a medium bowl. Pour the water, oil, vinegar, and extracts into the bowl.
- Stir until just combined. Don’t over mix. Fold in the coconut.
- Pour the batter into the prepared pan.
- 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.
- Cool completely on a wire rack before adding the glaze.
Coconut frosting
- Sift the powdered sugar into a bowl.
- Add the vegan cream cheese, vanilla and coconut extracts, salt, and coconut milk; whisk to combine.
- Spread the frosting over the cooled cake and sprinkle with coconut. Slice and serve.
Chocolate Breakfast Cake
Ingredients
- 1 3/4 cup gluten-free flour
- 1/2 cup Rich Chocolate Clean Lean Protein
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup dark chocolate chips
- 1 1/2 cup sugar
- 3/4 cup mashed banana
- 1/2 cup oil
- 1 1/2 tbsp pure vanilla extract
- 1 cup water
- 1/2 cup coffee (brewed)
For the Frosting
- 1/2 cup cocoa powder
- 1/3 cup melted chocolate
- 8 oz vegan cream cheese
- 1/4 cup vegan butter
- 1 1/2 to 3 cups powdered sugar
- 1 1/2 tsp pure vanilla extract
Method
- Preheat the oven to 350 degrees F. Grease two 8” pans. Set aside.
- Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sugar in a bowl.
- 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.
- 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.
- For the frosting, beat all ingredients with hand (or stand) mixer and sweeten with the powdered sugar to taste.
- 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
-
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.
-
Pour batter into a parchment paper lined baking dish. Bake for 25 min.
-
Combine cream cheese, ½ serving Smooth Vanilla Clean Lean Protein, lemon juice, & Greek yogurt.
-
Allow the cake to cook before icing. Top with lemon zest.

Moist Vegan Chocolate Cake
Ingredients
Chocolate Cake
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1/2 cup Rich Chocolate Clean Lean Protein
- 1 cup cocoa powder
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp instant coffee
- 2 tsp vanilla extract
- 1 cup boiling water
- 3/4 cup olive oil
- 1/2 cup applesauce
- 1 cup full fat coconut milk
- 12 oz chocolate chopped (dark)
- 4 tbsp maple syrup
Method
Chocolate Cake
- Preheat the oven to 350°F. Grease and line two 8-inch cake pans.
- Stir the apple cider vinegar into the almond milk and set aside.
- Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix.
- Stir the coffee and vanilla extract into the boiling water.
- Pour all of the wet ingredients over the dry mixture. Add the apple sauce and stir with a spatula. Do not over mix!
- Pour the batter into the prepared cake pans and bake for about 40-45 minutes.
- Remove from oven and let cool completely.
Frosting
- In a small pot, heat the coconut milk for about 2 minutes
- Pour it over the chopped chocolate and stir until the chocolate is melted.
- Let cool remaining frosting until thickened into a spreadable frosting.