Peanut Butter Protein Cake

Name: Peanut Butter Protein Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup peanut butter; 1/2 cup honey or maple syrup; 2 eggs; 1 teaspoon vanilla extract; 1 cup oat flour; 1/2 cup protein powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup almond milk

Highlighted under: Artisanal Baking Recipes

I absolutely love making this Peanut Butter Protein Cake when I'm craving a healthy, indulgent treat. It's packed with protein but retains that rich, satisfying feel you want from a dessert. The combination of creamy peanut butter and a hint of vanilla makes every bite feel like a guilt-free luxury. It's perfect for post-workout refueling or as a sweet snack throughout the day. Trust me, once you try this recipe, it will quickly become your go-to cake for protein-packed goodness!

Created by

Anna

Last updated on 2026-02-09T17:01:27.970Z

When I first decided to make a protein-rich cake, I knew peanut butter would be my star ingredient. I meticulously experimented with various ratios of ingredients until I found the perfect balance that allows the peanut butter flavor to shine while ensuring the cake remains moist and fluffy. Each try brought me closer to achieving a cake that not only satisfied my sweet tooth but also fueled my fitness goals.

One tip I discovered during my testing was to let the cake cool completely before slicing. This small step makes a significant difference in texture, allowing it to firm up just enough to hold its shape without crumbling. There's something so satisfying about a slice of perfectly cut cake!

Why You'll Love This Recipe
Rich peanut butter flavor with a nutritious twist
Perfectly moist texture that feels indulgent
Easy to make, ideal for a healthy snack or dessert option

Understanding the Ingredients

Each ingredient in this Peanut Butter Protein Cake plays a vital role in both flavor and texture. The peanut butter adds a creamy richness that not only contributes to the cake's moistness but also serves as the primary source of protein. When selecting your peanut butter, opt for natural varieties with no added sugars or oils for the healthiest option. Additionally, honey or maple syrup provides natural sweetness while keeping the cake texture soft, so you may want to avoid aggressive sweeteners like granulated sugar in this recipe.

The use of oat flour instead of regular flour not only contributes a nutty flavor but also offers a gluten-free alternative. If you're looking to make the cake nut-free, you can use sunflower seed butter in place of peanut butter and substitute oat flour with a blend of coconut flour and tapioca starch. Just make sure to adjust the liquid ingredients since coconut flour absorbs more moisture.

Tips for Perfect Baking

When baking your cake, make sure the oven is fully preheated to 350°F (175°C) before placing the cake pan inside. This ensures that your cake rises properly. To avoid an undercooked center, use an instant-read thermometer; the internal temperature should reach approximately 200°F (93°C) when fully baked. If the top starts to brown too quickly, you can lightly cover it with aluminum foil halfway through baking.

Letting the cake cool in the pan for about 10 minutes is crucial; this allows it to set properly and reduces the risk of it breaking apart during transfer. If the cake seems stuck, gently run a butter knife around the edges to help release it. Once on the wire rack, it should cool completely before slicing to prevent any crumbly or gummy texture.

Serving and Storage Suggestions

This Peanut Butter Protein Cake is incredibly versatile! You can enjoy it plain, or for an extra treat, serve it with a dollop of yogurt or a drizzle of chocolate sauce. It also pairs wonderfully with fresh fruits like bananas or berries, adding a refreshing contrast to the rich peanut flavor. Cut the cake into squares for a healthy snack to take on-the-go, especially ideal post-workout.

If you're looking to make the cake ahead of time, it can be stored in an airtight container at room temperature for up to two days or in the refrigerator for a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and placed in a freezer-safe bag; simply thaw at room temperature or microwave them for a few seconds when ready to enjoy.

Ingredients

Gather these simple ingredients to make your Peanut Butter Protein Cake:

Cake Ingredients

1 cup peanut butter
1/2 cup honey or maple syrup
2 eggs
1 teaspoon vanilla extract
1 cup oat flour
1/2 cup protein powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond milk

Make sure to measure your ingredients properly for the best results!

Instructions

Follow these simple steps to create your Peanut Butter Protein Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large bowl, mix together the peanut butter, honey (or maple syrup), eggs, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the oat flour, protein powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then, fold in almond milk to achieve a smooth batter.

Bake

Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Your delicious Peanut Butter Protein Cake is ready to be served!

Pro Tips

For an extra treat, you can top the cake with dark chocolate chips or a dollop of Greek yogurt.

Flavor Variations

While the classic peanut butter version is delicious, feel free to experiment with flavors! You can stir in mini chocolate chips or swirl in some cocoa powder for a chocolate peanut butter cake. If you're feeling adventurous, try adding spices like cinnamon or a touch of espresso powder to enhance the overall flavor profile. Stir these ingredients into the dry mixture to ensure even distribution throughout the batter.

Consider adding shredded coconut or chopped nuts into the batter as well for additional texture. If you prefer a fruity twist, mashed bananas or applesauce can be used in place of some peanut butter, adding moisture and natural sweetness while reducing calories and fat content.

Common Troubleshooting Tips

If your Peanut Butter Protein Cake does not rise as expected, check the freshness of your baking soda; old or expired leavening agents can lead to flat cakes. Also, ensure that the mixing of wet and dry ingredients is not overdone; just mix until combined to avoid a tough texture. Should the cake be too dry, it may have baked too long or been made with an excess of dry ingredients; keep an eye on the baking time and possibly reduce the amount of protein powder if you're using a dense brand.

In cases where the cake sinks in the middle after baking, this could indicate underbaking. It's essential to use the toothpick test (inserted into the center) for doneness. If it comes out with wet batter, give it more time in the oven, checking every couple of minutes until it is clean or with just a few crumbs attached.

Questions About Recipes

→ Can I use a different nut butter?

Yes, almond butter or cashew butter can be used instead of peanut butter for a different flavor.

→ Is it possible to make this cake vegan?

You can make it vegan by substituting the eggs with flax eggs and using a plant-based protein powder.

→ How should I store the leftover cake?

Store the cake in an airtight container in the fridge for up to 5 days.

→ Can I freeze this cake?

Yes, you can freeze it! Just ensure it’s wrapped tightly, and it should last up to 3 months in the freezer.