Okay, picture this: Is there It’s a gloomy Sunday afternoon, you’re craving something sweet, but the thought of all that sugar makes you suck it up. Just makes you feel…blah. What is a protein cake? Is it like a regular cake with protein powder? Think of it as the sophisticated, slightly healthier cousin of your favorite Coffee Cake. Is this a good raspberry cake? If you can’t get out of a sugar coma, don’t panic. What’s a family favorite?
What is a raspberry protein cake?
Alright, let’s break it down. Raspberry protein cake is a cake that gets protein from adding protein powder. Now, before you wrinkle your nose, trust me on this one! What are some good chalky protein bars? We’re talking about a light, moist, and delicious cake with the bright, tart flavor of fresh strawberries. What is the difference between a raspberry muffin and vanilla cake? For extra fanciness. Protein powder adds a bit of structure and makes it surprisingly filling. A slice or two will do. What will keep you satisfied? What are the real stars of raspberries? Is there any flavor in these little pockets of juicy goodness? I often make this when I want a dessert that feels less…guilty, if you know what I mean!
Why you’ll love this recipe?
Where do I start? This raspberry protein cake is my go-to for so many reasons. First off, the flavor is simply amazing. You get the sweetness of the cake itself, perfectly balanced by the tart, juicy raspberries. What I love about this is how easy it is to make. Is this one of those recipes where you just throw everything into a bowl and mix it up? Even if you’re not a seasoned baker, you can nail this. Cost-efficiency is another big win. What are some basic ingredients – flour, eggs, protein powder, raspberries? Is there a good chance that you have some of these in your pantry already Compared to buying a fancy bakery cake, this is an absolute steal! And lastly versatility! Can you serve this cake for breakfast with coffee, as a snack in the afternoon, or even as an appetizer? What is the best dessert after dinner? I’ve been known to sneak a slice (or two) when I wake up. It’s perfect any time of day. ) late at night when I’m craving something sweet. If you like my blueberry muffin recipe, you’re going to love this raspberry muffin.
How do you make a Raspberry Protein Cake?
Quick Overview
What is the best way to make a raspberry protein cake? How do I start prepping my oven? Then, it’s just a matter of mixing the dry ingredients, mixing wet ingredients and combining. Is it necessary to add raspberries to the batter? Comes out clean. Let it cool, drizzle with a simple glaze, and enjoy! What makes this recipe special is the addition of protein powder, which adds a subtle boost of flavor. Protein and helps create a moist, tender crumb. I promise, it’s much easier than it sounds!
Ingredients
For the Main Batter: How is the main B
* 1 1/2 cups all-purpose flour (I’ve also had success with a 1:1 ratio). Is there a gluten-free recipe for this?
* 1/2 cup vanilla protein powder (whey or plant-based works, but I prefer wheat for the flavor)
* 3/4 cup granulated sugar (or your favorite sugar substitute, but adjust to taste)
* 2 teaspoons baking powder (make sure it’s fresh for the best rise)
* 1/4 teaspoon salt (enhances the sweetness, don’t skip it!)
* 1 cup milk (I always use unsweetened almond milk, it adds a nice creaminess)
* 1/2 cup unsweetened applesauce (this keeps the cake super moist)
* 2 large eggs (room temperature eggs incorporate better)
* 2 teaspoons vanilla extract (use the good stuff, it makes a difference!
* 1/2 cup melted coconut oil (or vegetable oil, but I love the subtle coconut flavor)
For the Filling:
* 1 1/2 cups fresh raspberries (frozen works too, but don’t thaw them before adding)
* 1 tablespoon flour (this helps the raspberries from sinking to the bottom)
For the Glaze:
* 1 cup powdered sugar (sift it for smoother glaze)
* 2-3 tablespoons of milk (add more for a thinner consistency)
* 1/2 teaspoon vanilla extract (optional, but adds a nice touch)
What are the step by
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. If you want to clean the bottom of a cabinet, line it with parchment paper for easy removal. I find that greasing and flouring prevents the cake from sticking, but parchment paper adds an extra layer of protection. Layer of Insurance. This step is crucial for a clean release!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure to whisk well to get rid of lumps. This ensures an even distribution of ingredients throughout the cake. Lumpy protein powder is no fun!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, applesauce, eggs, vanilla extract, and melted coconut. Set aside. If the coconut oil is too hot, it will cook the eggs! Room temperature ingredients blend together much better, so try to avoid fridge-cold eggs and milk.
Step 4: Combine
How do you mix wet and dry ingredients? Do not overmix cake, as this can lead to a tough cake. A few streaks of flour are okay at this stage. If you overmix the flour, the gluten will be less and the crumb is less tender. Light and fluffy is what we’re aiming for!
Step 5: Prepare Filling
In a small bowl, toss the raspberries with the flour. Set aside. How do you prevent raspberries from sinking to the bottom of a cake? Can you use almond flour if you are gluten free? What is the best way to get evenly distributed berries?
Step 6: Layer & Swirl
Gently fold the raspberry mixture into the Cake Batter. Be careful not to crush the raspberries. What is the best way to spread the batter evenly in a cake pan? If you want to get fancy, you can reserve a few raspberries and arrange them on top of the batter. What makes for a prettier presentation?
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. How long does it take for a cake to bake? If the top starts to brown too quickly, you can tent it with foil. A golden-brown top is a good indicator of doneness, but always double-check with toothpick!
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar, milk, and vanilla extract. How do you make a glaze? Drizzle the glaze over the cake and let it set. I usually wait until the cake is completely cool before glazing, otherwise, the glaze tends to melt.
Step 9: Slice & Serve
Slice the cake and serve! What’s a good dessert to serve with raspberry protein cake? What is whipped cream? A sprinkle of fresh raspberries on top adds a nice touch. I find that a serrated knife works best for slicing the cake cleanly. Enjoy!
What is the best way to serve it?
What are some different ways to enjoy a raspberry protein cake?For Breakfast:A warm slice of this cake pairs perfectly with a hot cup of coffee. I love a dark roast to compliment the sweetness of the cake. Is it a good idea to toast the slices and spread some butter on top?For Brunch:Serve it as part of a brunch spread alongside fresh fruit, yogurt, and maybe some scrambled eggs. What are some good ways to enjoy a glass of sparkling wine? I like to add a few extra raspberries and mint to my cupcakes.As Dessert:What is a good dessert after dinner? Pair it with a dollop of whipped cream or vanilla ice cream. How does powdered sugar add elegance? I sometimes serve it with chocolate sauce for a more decadent treat.For Cozy Snacks:What’s a good snack for an afternoon tea? Is it comforting on a rainy day? I like to heat up a slice in the microwave for 2 seconds to make it gooey. Is Frozen Yogurt good for kids?
Top Tips for Perfecting Your Raspberry Protein Cake
Over the years, I’ve learned a few tricks to make this raspberry protein cake even better. These tips will help you achieve cake perfection!
Mixing Advice: The key to a tender cake is to avoid overmixing the batter. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay. Overmixing develops the gluten in the flour, resulting in a tough cake. Gentle is key! I always do this when i’m using my electric mixer i turn it to low!
Ingredient Swaps: You can easily customize this recipe to suit your dietary needs and preferences. For a gluten-free version, use a 1:1 gluten-free flour blend. If you don’t have applesauce, you can substitute with mashed banana or Greek yogurt. You can also use a different type of protein powder, such as casein or soy. Just keep in mind that the flavor and texture may vary slightly. I tested this with almond milk and it actually made it even creamier!
Baking Tips: The baking time may vary depending on your oven. Start checking the cake for doneness around 30 minutes. If the top starts to brown too quickly, you can tent it with foil. A toothpick inserted into the center should come out clean when the cake is done. I also find that rotating the cake halfway through baking helps it bake evenly.
Glaze Variations: Get creative with the glaze! You can add different extracts, such as almond or lemon, to change the flavor. You can also use juice instead of milk for a fruity glaze. For a chocolate glaze, add a tablespoon of cocoa powder to the powdered sugar. I learned this trick after years of making it, its so good.
Raspberry Prep: If you’re using frozen raspberries, don’t thaw them before adding them to the batter. Thawing them will release excess moisture, which can make the cake soggy. Tossing the raspberries with flour helps prevent them from sinking to the bottom of the cake. I’ve made this countless times and it never fails.
Protein Powder Choice: I’ve found that whey protein tends to bake the best, lending a lovely flavor and texture. But, if you’re dairy-free like my friend, I’ve experimented with pea protein too and it worked surprisingly well! Just be mindful that some plant-based proteins can be a bit more…earthy, so you might want to add a touch more vanilla extract to compensate. It’s all about finding what works best for you!
Storing and Reheating Tips
Knowing how to store and reheat this raspberry protein cake is crucial for keeping it fresh and delicious. Here’s what I recommend:
Room Temperature: You can store the cake at room temperature for up to 2 days. Make sure to cover it tightly to prevent it from drying out. I usually use a cake dome or wrap it in plastic wrap. Keeping it out on the counter is perfect if you plan on eating it quickly!
Refrigerator Storage: For longer storage, keep the cake in the refrigerator for up to 5 days. Store it in an airtight container to prevent it from absorbing any odors. The fridge is great for keeping it nice and moist.
Freezer Instructions: This cake freezes beautifully! Wrap it tightly in plastic wrap and then in foil. You can also store it in a freezer-safe container. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator. Then, remove from packaging and let it sit at room temperature.
Glaze Timing Advice: I prefer to glaze the cake right before serving. This prevents the glaze from becoming sticky or melting during storage. If you’re storing the cake for more than a day, it’s best to glaze each slice individually. The smell alone brings everyone to the kitchen!
Frequently Asked Questions
Final Thoughts
This raspberry protein cake is more than just a recipe; it’s a slice of comfort, a guilt-free indulgence, and a reminder that you can have your cake and eat it too! The combination of juicy raspberries, moist cake, and a touch of protein makes it a winner in my book. I truly hope you give this recipe a try – it’s a guaranteed crowd-pleaser. If you enjoyed this, you might also like my lemon poppy seed loaf – another family favorite. Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations of this recipe. I’m always looking for new ideas!
Raspberry protein cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened applesauce
- 0.5 cup milk
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine applesauce, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the raspberries.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
