Peanut Butter Protein Cake

Name: Peanut Butter Protein Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups almond flour; 1 cup natural peanut butter; 1/2 cup honey or maple syrup; 1 cup protein powder (vanilla flavor); 4 large eggs; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup almond milk; 1 tsp vanilla extract

Highlighted under: Fresh & Healthy Plates

I absolutely love making this Peanut Butter Protein Cake. The combination of protein-packed peanut butter and a moist, fluffy texture makes it a go-to dessert in my kitchen. It's perfect for satisfying my sweet tooth while also sticking to my health goals. Plus, the recipe is incredibly easy to make, requiring just a few simple ingredients. I can whip it up in no time, and it’s always a hit with family and friends who want a delicious treat without the guilt.

Created by

Ethan

Last updated on 2026-02-09T16:02:26.846Z

When I first experimented with peanut butter in cakes, I was amazed by how well it added rich flavor and moisture. This Peanut Butter Protein Cake is my perfected version that combines health benefits with delightful taste. I found that using a balance of protein powder and natural peanut butter not only increases the cake's nutrition but also enhances its overall texture.

One of my favorite aspects of this cake is how effortlessly it pairs with various toppings like bananas or a drizzle of honey. It’s the perfect post-workout treat or a midday snack. I've received so many compliments on it that I often make it for gatherings and share the recipe with friends!

Why You Will Love This Recipe
Rich peanut flavor paired with a protein boost
Moist texture that satisfies any sweet craving
Quick and easy preparation for busy days

The Role of Peanut Butter

Peanut butter is the star ingredient in this cake, providing not just flavor but also a significant protein boost. Choosing a natural peanut butter without added sugars or hydrogenated oils will yield the best results. The creaminess of the peanut butter helps create a moist texture, and it contributes healthy fats that keep you satisfied. Before using, make sure to stir it well if oil separation occurs, ensuring a consistent blend throughout the batter.

Another great aspect of peanut butter is its versatility. If you're looking for alternatives, you can use almond or cashew butter for a different flavor profile. However, remember that the consistency might change slightly; almond butter is often thicker, so you may need to adjust the liquid ingredients to maintain the cake's moisture.

Baking Tips for Success

When baking the Peanut Butter Protein Cake, it's crucial to monitor it closely in the last few minutes of baking. Ovens can vary, so start checking for doneness at around 25 minutes. Insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached. Overbaking could lead to a dry texture, so trust your instincts as it approaches the baking time.

Ensure your ingredients are at room temperature before mixing. This simple tip helps create a smoother batter and encourages proper mixing of the ingredients, leading to an even rise in the cake. It’s especially important for the eggs and almond milk, as cold ingredients can cause the batter to seize up and prevent the cake from achieving that light, airy texture.

Ingredients

Gather these ingredients to create a delicious Peanut Butter Protein Cake.

Ingredients

2 cups almond flour
1 cup natural peanut butter
1/2 cup honey or maple syrup
1 cup protein powder (vanilla flavor)
4 large eggs
1 tsp baking powder
1/2 tsp salt
1/2 cup almond milk
1 tsp vanilla extract

Mix these simple yet nutritious ingredients to create the batter for your cake.

Instructions

Follow these steps to make your Peanut Butter Protein Cake.

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, combine the peanut butter, honey, eggs, almond milk, and vanilla extract. Mix until smooth.

Combine Dry Ingredients

In another bowl, whisk together the almond flour, protein powder, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until well combined.

Bake

Pour the batter into the greased cake pan and smooth the top. Bake for 30 minutes or until a toothpick comes out clean.

Cool and Serve

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

Your Peanut Butter Protein Cake is now ready to be enjoyed!

Pro Tips

For an extra touch, top the cake with sliced bananas and a sprinkle of chopped nuts.

Storage and Reheating

Once your Peanut Butter Protein Cake has cooled, you can store it in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, consider refrigerating it, where it will last up to a week. Just be sure to bring it to room temperature or warm it slightly in the microwave before serving to restore its delightful moistness.

For longer storage, you can freeze slices of the cake. Wrap each slice in plastic wrap and then in aluminum foil to prevent freezer burn. It can last in the freezer for up to three months. To reheat, remove it from the freezer and let it thaw in the fridge overnight before warming it up in the microwave for 20-30 seconds.

Serving Suggestions

This Peanut Butter Protein Cake pairs beautifully with fresh fruit or a dollop of Greek yogurt to add a creamy contrast. Sliced bananas or a handful of berries not only enhance the visual appeal but also offer a refreshing burst of flavor that balances the richness of the cake. Consider drizzling a little extra honey or maple syrup on top for an indulgent touch before serving.

For a fun twist, you can experiment by adding chocolate chips or chopped nuts into the batter before baking. This creates a textural contrast and enhances overall flavor. If you're feeling adventurous, sprinkles of sea salt on top after baking can elevate the taste, giving each bite a pleasing sweet and salty combination that is simply irresistible.

Questions About Recipes

→ Can I substitute almond flour?

Yes! You can use whole wheat flour or oat flour, but the texture might vary slightly.

→ Is there a vegan option for this recipe?

Absolutely! Replace eggs with flax eggs or unsweetened applesauce, and use maple syrup.

→ How do I store leftovers?

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

→ Can I freeze this cake?

Yes, you can freeze it for up to 3 months. Just wrap it well in plastic wrap before freezing.