Pin Protein Berry Yogurt Cake has become my anytime treat whenever I want something sweet that also fits my healthy eating goals Each bite brims with juicy berries creamy yogurt and a dose of protein so you can enjoy dessert even for breakfast knowing that you are fueling up well
This cake kept me energized during a busy workweek and made my mornings feel special It was the first healthy bake that actually won over my picky family and now it disappears almost as soon as it comes out of the oven
Ingredients
- All-purpose flour: gives the cake a classic tender crumb Use fresh flour for best results
- Vanilla whey protein powder: boosts the nutrition and subtle flavor Pick a reputable brand for better texture
- Baking powder and baking soda: help the cake rise light and fluffy Double-check freshness for proper lift
- Salt: enhances flavor even in sweet baked goods Sea salt is a nice option
- Plain Greek yogurt: lends moisture and tang Use full fat or 2 percent for the richest results
- Eggs: bind the batter and add softness Choose large eggs at room temperature for best mixing
- Honey or maple syrup: keeps this naturally sweetened Taste each and choose your favorite
- Olive oil or melted coconut oil: makes for a tender cake Select extra virgin olive for subtle fruitiness or coconut oil for sweetness
- Vanilla extract: brings that classic cake aroma Pure vanilla is best for rich flavor
- Mixed berries: supply fresh pops of juice and color Frozen berries do not need thawing if using
- Flour for tossing berries: helps prevent sinking in the batter
- Sliced almonds and coarse sugar for topping: offer extra crunch and a pretty finish Use raw almonds for most flavor
Instructions
- Preheat and Prepare the Pan:
- Heat your oven to 350 degrees Fahrenheit 175 Celsius and line an eight inch round cake pan with parchment paper Grease lightly so the cake releases with no fuss
- Mix the Dry Ingredients:
- In a medium bowl whisk flour protein powder baking powder baking soda and salt until evenly combined This distributes the leavening so every bite will rise evenly
- Whisk Wet Ingredients:
- In a large bowl blend together Greek yogurt eggs honey or maple syrup oil and vanilla until the mixture is smooth and creamy The eggs should be fully broken up for a silky batter
- Combine Batter:
- Add the dry ingredient mix into the wet bowl Stir very gently with a spatula folding from the edges until combined Stop mixing once everything is just incorporated to keep the cake tender
- Prepare and Add Berries:
- Toss your berries with that extra tablespoon of flour until coated This keeps them suspended in the cake so they do not sink Fold berries into the batter very delicately so they do not burst
- Transfer and Top:
- Scoop your batter into the lined pan Use a spatula to smooth the surface Sprinkle sliced almonds and coarse sugar over the top for extra crunch and shine
- Bake:
- Place in the oven and bake for thirty three to thirty eight minutes The top should turn golden and a toothpick in the center will come out clean Watch closely after thirty five minutes to avoid overbaking
- Cool:
- Allow the cake to cool in the pan for ten minutes This helps set the crumb Move to a wire rack to cool fully before slicing so it cuts clean without crumbling
Pin This cake is always a breakfast highlight in my house The juicy berries and creamy yogurt are my favorites to layer on top and I still remember my toddler's purple-stained smile the first time we shared a slice after nap time
Storage Tips
Once fully cooled this cake keeps fresh in an airtight container for about three days at room temperature For longer storage refrigerate up to five days Reheat a slice briefly in the microwave to bring back moist warmth before serving It freezes wonderfully by the slice or whole Wrapped tightly in plastic then foil it stays good for up to three months Thaw in the fridge overnight
Ingredient Substitutions
You can swap almond flour for regular if you need gluten-free Take care to add one extra egg to help bind the structure If you are dairy-free use plant-based Greek style yogurt and a vegan protein powder Coconut yogurt blends well for flavor Olive oil or coconut oil works beautifully for richness Try swapping out berries for diced apples or pears in fall months
Serving Suggestions
To make it a full meal serve slices with a generous dollop of yogurt and extra fresh mixed berries A dusting of cinnamon or a spoonful of nut butter adds flavor depth Enjoy with your morning coffee or offer as a snack for active kids A drizzle of warmed honey lifts every bite when serving for brunch
Pin This cake is a delicious way to enjoy nutrition and flavor in one bite Try it warm or chilled for the perfect healthy treat anytime
Recipe Q&A
- → Can I use frozen berries instead of fresh?
Yes, frozen berries work perfectly. Add them frozen—no need to thaw—so the batter stays firm.
- → How can I make this gluten-free?
Swap all-purpose flour for almond flour to create a gluten-free version. Check other ingredients for gluten content.
- → What kind of yogurt is best?
Plain Greek yogurt (2% or whole) is recommended for creaminess and mild tang. Plant-based yogurt is an option for dairy-free.
- → Is it possible to make this nut-free?
Yes, simply omit the almond topping and check protein powder for nut traces if allergies are a concern.
- → How should leftovers be stored?
Store cooled slices in an airtight container in the refrigerator for up to three days. Warm gently before serving if desired.
