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: 1 cup creamy peanut butter; 1 cup protein powder (vanilla or unflavored); 1/2 cup honey or maple syrup; 1/2 cup unsweetened applesauce; 4 large eggs; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup Greek yogurt; 1/4 cup peanut butter; 2 tablespoons honey; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore this Peanut Butter Protein Cake! It’s my go-to indulgence when I want something both delicious and nutritious. With its rich flavor and dense texture, this cake satisfies my sweet tooth without the guilt. I love how the creamy peanut butter blends seamlessly with the rest of the ingredients, making it perfect for a post-workout treat or a special occasion. Plus, it’s super easy to whip up in just a few steps, which is a major win for anyone with a busy schedule like mine.

Created by

Anna

Last updated on 2026-02-09T15:05:27.685Z

When I first made this Peanut Butter Protein Cake, I was surprised by how easy it was! I experimented with different ratios of peanut butter to protein powder, and found the sweet spot that resulted in a moist, delicious cake. The key is to let it cool properly before frosting; this ensures that it holds its shape and allows the flavors to develop even more as it sits.

I've also found that adding a dash of vanilla extract really elevates the taste without overpowering the peanut butter. This cake has become a staple in my kitchen, especially for those days when I need a quick energy boost!

Why You'll Love This Recipe
Rich peanut butter flavor packed with protein
Moist texture that holds together perfectly
Great for meal prep or special occasions

Ingredients in Focus

The star ingredient of this Peanut Butter Protein Cake is undoubtedly the creamy peanut butter. It not only imparts a rich flavor but also adds healthy fats and proteins, making the cake more filling and ideal for post-workout nourishment. I recommend using natural peanut butter without added sugars or oils for the best taste and nutritional profile. Alternatively, for a nut-free version, you can substitute with sunflower seed butter; just be mindful of any potential allergies.

The choice of protein powder is crucial for this recipe’s texture and flavor. While vanilla protein powder enhances the cake's taste, unflavored protein powder will allow the peanut butter to take center stage. If you're lactose intolerant, consider using a plant-based protein powder; it blends equally well and maintains the cake's delightful consistency. Always check the consistency of your batter; it should be thick yet pourable.

Tips for Baking Success

When baking the cake, keep a close eye during the final 5-10 minutes of cooking. The cake is done when the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean. If you find the top is browning too quickly but the middle is not set, cover it loosely with aluminum foil to prevent burning while the inside continues to cook.

Cooling the cake completely before frosting is essential. If you frost while it's still warm, the frosting may melt and slide off. I often recommend letting it cool in the pan for a few minutes before transferring to a wire rack. This helps maintain the cake's structure and ensures a neat slice when serving.

Ingredients

Gather the following ingredients to make this nutritious cake:

For the Cake

1 cup creamy peanut butter
1 cup protein powder (vanilla or unflavored)
1/2 cup honey or maple syrup
1/2 cup unsweetened applesauce
4 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Frosting

1/2 cup Greek yogurt
1/4 cup peanut butter
2 tablespoons honey
1 teaspoon vanilla extract

Ensure all ingredients are fresh for the best results!

Instructions

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

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, or line it with parchment paper.

Mix the Wet Ingredients

In a large bowl, combine the creamy peanut butter, honey (or maple syrup), applesauce, eggs, and vanilla extract. Whisk everything together until smooth.

Combine Dry Ingredients

In another bowl, mix the protein powder, baking soda, and salt. Gradually stir the dry mixture into the wet ingredients until well combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean. Allow it to cool completely.

Prepare the Frosting

In a small bowl, mix the Greek yogurt, peanut butter, honey, and vanilla extract until smooth. Once the cake has cooled, frost the top.

Serve and Enjoy

Slice the cake into pieces and enjoy! This cake is great served chilled or at room temperature.

Remember to store leftovers in an airtight container in the fridge!

Pro Tips

For a sweeter cake, feel free to add a bit more honey. You can also mix in chocolate chips for an extra treat!

Storage Tips

This Peanut Butter Protein Cake stores beautifully. Cover it tightly with plastic wrap or foil, and it can last in the refrigerator for up to a week. For longer storage, consider freezing individual slices. Wrap them in plastic and place them in an airtight container or freezer bag. They'll retain their quality for up to three months; just thaw overnight in the fridge when you're ready to enjoy a piece.

When reheating, aim for microwave bursts of 10-15 seconds to gently warm a slice without drying it out. Alternatively, you can place it in a preheated oven at 350°F (175°C) for about 5-10 minutes. This restores moisture and gives the cake a freshly baked taste.

Serving Suggestions

This cake isn’t just for dessert; it's versatile enough to serve at breakfast or as a snack. Slice it into bars for an easy grab-and-go option. Pair it with fresh fruit or yogurt to add a refreshing contrast to the dense cake. A drizzle of melted dark chocolate can also amplify flavors without compromising nutrition—just be mindful of portion sizes.

For a decadent twist, consider adding a layer of chopped nuts or dark chocolate chips into the batter before baking. This adds a delightful crunch and extra texture, enhancing the overall eating experience. You can also try variations by mixing in spices like cinnamon or a splash of coffee for a mocha flavor, keeping it exciting for future treats.

Questions About Recipes

→ Can I use natural peanut butter?

Yes, but be sure to stir it well as the oil may separate.

→ How long does it last?

Stored in an airtight container, it will last up to a week in the fridge.

→ Can I freeze this cake?

Absolutely! Wrap it tightly and it can be frozen for up to 3 months.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free protein powder, this cake is gluten-free.