Pretty in pink, strawberry cake is the prom queen of desserts. It gets a lot of attention at every special occasion, mostly due to its eye-catching color and whipped frills. This naturally tinted protein cake is just as fancy, while being free of food coloring or flavored gelatin. Instead, the fresh, ripe red strawberries will stop you dead in your drool-dripping tracks. Would you like to slice?
Strawberry White Chocolate Protein Cake
Makes 8 servings
Macros per serving: 182 calories | 8 g protein | 20.5 g carbs | 8.1 g fat | 7.9 g sugar | 2.2 g fiber
1 cup oat flour
¼ cup almond meal flour
1 scoop ARO Vanilla Whey Protein Plus Powder
¼ cup Coconut Sugar
¼ cup unsweetened almond milk
¼ cup plain Greek yogurt
¾ cup fresh diced strawberries
2 Tbsp. white chocolate chips
2 Tbsp. Vitacost Liquid Coconut Oil
1 Tbsp. Vitacost Apple Cider Vinegar
1 tsp. vanilla extract
1 tsp. baking powder
½ tsp. baking soda
1 large egg
Pinch of salt
White chocolate chips, melted
- Preheat oven to 350 degrees F and coat a 6-inch cake pan with non-stick cooking spray.
- In a large bowl, combine flours, protein powder, baking powder, baking soda, salt and coconut sugar.
- In a separate bowl, whisk together milk, yogurt, egg, oil, vinegar and vanilla. Let sit for 10 minutes.
- Pour wet ingredients into dry ingredients, stirring to combine.
- Stir in strawberries and white chocolate chips until well-combined.
- Pour batter into prepared cake pan and bake 30-34 minutes, or until a toothpick comes out clean.
- Let cool for 1 hour before slicing into 8 even pieces.
- Top with additional strawberries and drizzle with melted white chocolate, if desired.
- Serve immediately or store leftovers in the fridge for up to 5 days.
Feel free to double the recipe to make a standard-sized cake. This strawberry dessert is the perfect arm candy to bring to a shower, backyard potluck or a kid’s birthday party.