Mini Vanilla Blueberry Protein Cakes

Mini Cakes? Yep. You heard, and saw, correctly! My absolute favorite fruit to bake with are blueberries. They soften while cooking, with the end result being little bursts of sweet and tangy flavors with each bite. Pair that will the sweet vanilla glaze on top and you've got a tasty cake. 

Banana Protein Cake with Peanut Butter Icing

There are several flavors I enjoy simultaneously. Peanut butter and banana is definitely one of them! This light and airy banana cake is paired with a creamy peanut butter icing that showcases the flavor combination perfectly! Each slice is low in sugar and low in fat, allowing you to munch on this without any guilt.

Peanut Butter Supreme Protein Cake Bites

Ingredients

1 2/3 cup oat flour

2 scoops Vitacost ARO vanilla protein powder

¼ teaspoon salt

1 teaspoon baking powder

2 tablespoons Vitacost coconut oil, melted

¼ cup Vitacost peanut butter

2 eggs

1 teaspoon vanilla

3T Vitacost NaturSWEET (or any sticky sweetener {honey, agave, or maple})

¼ cup unsweetened almond milk

Optional: ¾ cup peanut butter morsels

Method

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, whisk together coconut oil, peanut butter, eggs, vanilla, natursweet syrup, and milk until mixture is smooth.

3. In a separate bowl, stir together oat flour, protein powder, salt, and baking powder.

4. Pour wet ingredients into the bowl of dry ingredients and stir until mixture is well combined. 

* Batter will be very thick.

5. Using your hands roll about 3T of batter into a ball and set on the sheet pan. Repeat this process until 26 cake bites are made.

6. Bake in the oven for 6-8 minutes and let cool.

7. Melt the peanut butter morsels and dip each cake bite in the melted peanut butter morsel mixture. Let the peanut butter coating harden then enjoy!

Makes 26 servings

1 serving is one cake bite with optional peanut butter coating

Macros for 1 serving
98 calories, 4.6g protein, 9.5g carbs, 4.9g fat, 2.8g sugar, 1.7g fiber

Coconut Cream Chocolate Chip Protein Cake Bites

Light and fluffy coconut cream chocolate chip cake bites! You won't believe that each one only has 56 calories per cake bite. A little side note - - coconut flour is a bit tricky to bake with because it absorbs so much moisture from the batter. If you don't have coconut flour and you decide to use a flour substitute, make sure to add a bit more of the substitute than the amount of coconut flour the recipe calls for. Enjoy!

Ingredients

2/3 cup oat flour (or whole wheat flour)

½ cup unsweetened shredded coconut

¼ cup coconut flour

1½ scoop Jamie Eason’s Lean Body For Her vanilla whey concentrate protein powder

¼ cup coconut sugar (or sweetener of choice)

1 teaspoon baking powder

½ cup light coconut milk

3 egg whites

½ cup sugar free chocolate chips

Method

1. Preheat oven to 350 degrees F and line a sheet pan with foil coated with nonstick spray.

2. Whisk together coconut milk and egg whites in a mixing bowl.

3. To the bowl, add the remainder of ingredients, except chocolate chips, and stir until well combined. Stir in chocolate chips.  

4. Using a very small ice cream scooper, drop cookie dough balls onto the sheet pan. Repeat until 26 cake bites are made.

5. Bake in the oven for 8-12 minutes and let cool for 10 minutes. Enjoy!

Makes 26 servings

1 serving is 1 cake bite

Macros for 1 serving

56 calories, 3.1g protein, 5.7g carbs, 2.1g fat, 1.9g sugar, 1.3g fiber

Nicolette’s Tips

* Adjust the sweetener of choice to reach desired sweetness. I tend to enjoy my treats on the less sweet side so feel free to add more as needed.

* If you do not have coconut flour, add an additional 1/3 cup oat flour as a substitute for ¼ cup coconut flour. Adjust the macronutrients as necessary.

Basic Yellow Protein Cake with Cream Cheese Icing

I'm not sure why I never thought of making a protein version of a basic yellow cake. You see yellow cake everywhere because it's so common. What is great about my version is it is healthier than the typical yellow cake AND mine has no artificial colors with an added bonus of protein. Nope. No food coloring. The yellow color comes from the pureed carrots and red palm oil, which both add richness and decadence to the cake. Enjoy!

Cake

3 egg whites

2 tablespoons red palm oil, melted

¼ cup carrot puree

2 tablespoons almond milk

1 scoop ARO vanilla whey protein powder

2/3 cup oat flour

¼ cup almond meal flour

¼ cup Vitacost coconut sugar (or sweetener of choice)

1 teaspoon baking powder

Icing

¼ cup low fat cream cheese, softened

2 tablespoons plain greek yogurt

¼ teaspoon vanilla extract

2 tablespoons Vitacost honey (or agave)

1 stevia packet

Method

1. Preheat oven to 350 degrees F and spray a mini 6” round cake pan with cooking spray.

2. Combine egg whites, red palm oil, carrot puree, and almond milk in a mixing bowl and whisk until smooth.

3. Add protein powder, almond meal flour, oat flour, coconut sugar, & baking powder to the mixing bowl and stir until batter is completely smooth.

4. Pour batter into cake pan and smooth down with a spoon.

5. Bake in the oven for 18-22 minutes, or until top is golden brown & center is cooked completely. Let the cake cool while you make the icing.

6. Whisk all icing ingredients together and spoon on top of cooled cake. Slice into 8 pieces and serve immediately.

Makes 8 servings

1 serving is 1 slice

 Macros for 1 serving

177 calories, 8.2g protein, 18.9g carbs, 7.9g fat, 9.5g sugar, 1.7g fiber

Nicolette’s Tips

* For the carrot puree, I used canned baby carrot food. You can also steam and puree your own carrots.

* To ensure the cake doesn’t fall apart, I allow the cake to cook in the pan for about 20 minutes before removing it.

* You can substitute the red palm oil with coconut oil. I recommend the red palm oil since it takes on a buttery flavor and also adds to the yellow color of the cake.

Blueberry Almond Protein Cake Bars

As I was shopping in the grocery store earlier this week, I saw these beautiful plump blueberries were on sale so I snagged a couple of containers with the idea of making a protein treat with one of them. I wasn't sure what I was going to make but knew I had to take advantage of them since they are in season. I scrolled through some of my older recipes and stumbled upon my blueberry cake protein donuts. YES! I wanted cake! I typed up this recipe keeping my fingers crossed that they would turn out just as good as the donuts. Success!!! They are light and sweet with the perfect cake texture. They aren't overly sweet, which is another thing I love about them! These can be enjoyed at breakfast with a cup of coffee, as a snack, or dessert (maybe with some vanilla ice-cream?) Enjoy!

Ingredients

4 egg whites

¼ cup plain greek yogurt

1 cup blueberries, divided

½ cup all-natural almond butter

½ teaspoon vanilla extract

1 teaspoon butter extract

1½ scoops Lean Body For Her vanilla whey protein powder

1 cup almond meal flour

1 cup oat flour

½ cup xylitol (or sweetener of choice)

1 teaspoon baking powder

Method

1. Preheat oven to 350 degrees F and line a 9x9” baking dish with parchment paper.

2. Combine egg whites, yogurt, ½ cup blueberries, almond butter, and extracts in a blender or food processor. Blend until completely smooth.

3. Add protein powder, almond meal flour, oat flour, xylitol, and baking powder to a mixing bowl. Stir together.

4. Pour liquid ingredients into the bowl of dry ingredients and stir until well combined. Stir in remainder ½ cup of blueberries into batter.

5. Pour batter into baking dish and smooth down with a spoon.

6. Bake in the oven for 22-26 minutes, or until center is cooked. Slice into 16 squares and serve immediately.

Makes 16 servings

1 serving is 1 square

Macros for 1 serving

157 calories, 8.2g protein, 16.2g carbs, 8.4g fat, 2.2g sugar, 2.8g fiber

Peanut Butter Protein Cake Bites

What are cake bites to me? I mean they are basically mini, round, sweet, moist, and delicious little balls of CAKE! To me, they are perfection. Let's be honest. Sometimes, you want to be able to put a cake in a ziplock bag, stick it in your purse, and freakin' eat it when you want. It just doesn't happen that way unfortunately. That is why I love cake bites. You can totally do that. Want a cake bite while shopping? Have one. Want a cake bite in the doctor's office? Have one. Want a cake bite while you're in a public restroom? Have one (but don't let anyone see you eating here. I won't judge, though). I hope you get the urge to make these because I honestly don't think you'll be disappointed. Enjoy!

Ingredients

Cake Bites

¾ scoop Lean Body For Her Vanilla Whey Protein Powder

¼ cup Lean Body For Her Peanut Powder

¼ cup coconut flour

½ cup almond meal flour

3 tablespoons xylitol (or sweetener of choice)

½ teaspoon baking powder

2 tablespoons plain greek yogurt (or peanut butter)

¼ cup coconut milk (or milk of choice)

1 whole egg

3 medjool dates, pitted

Peanut Butter Icing

6 tablespoons Lean Body For Her Peanut Powder

2 tablespoons coconut oil, melted

Method

1. Let dates soak in water for 10 minutes the drain. Preheat the oven to 350 degrees F, line a baking sheet with foil, & spray with non-stick spray.

2. Add greek yogurt, milk, egg and dates to a food processor. Blend until smooth.

3. Add protein powder, peanut powder, flours, stevia and baking powder to a mixing bowl and stir together.

4. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.

5. Make 16 even cake balls, using either a spoon or a small ice-cream scooper, and place them on the baking sheet.

6. Bake in the oven for 12-14 minutes. Let cool for 30 minutes.

7. Melt the coconut oil and stir in peanut powder until smooth. Dip each cake bite into this mixture and place them in the fridge for 15 minutes, or until icing hardens. Serve and enjoy!

Makes 16 servings

1 serving is one cake bite with icing

Macros for 1 serving

103 calories, 6.7g protein, 8.4g carbs, 5.4g fat, 3.7g sugar, 2.2g fiber