Sometimes you just need a deep, dark chocolate treat without any guilt. This Oreo protein cake hits the spot when those late-night cravings strike. It is moist, rich, and surprisingly easy to whip up in your kitchen. You get all the flavor of your favorite cookie in a healthy way.
Why This Recipe Is a Winner
This recipe is perfect for a healthy reset after a busy weekend. It packs plenty of protein to keep you feeling full and satisfied. The texture is incredibly tender thanks to the Greek yogurt and almond milk. Your whole family will love the classic cookies and cream flavor profile. It is a great way to enjoy dessert while staying on track. Protein-packed sweetness has never tasted quite this indulgent.
Simple Method
Making this cake is as simple as whisking and baking. You start by mixing your dry ingredients in one bowl. Then, you combine the wet ingredients until they are nice and smooth. Merge them together, fold in some cookies, and let the oven work. Even if you are new to baking, you can master this easily.
Ingredients You’ll Need
This recipe uses mostly pantry staples and your favorite protein powder. It is great for a budget-friendly fitness snack.
- 60g Cookies and cream whey-casein protein powder
- 20g Unsweetened black or dark cocoa powder
- 30g Coconut flour
- 1 tsp Baking powder
- 1/2 cup Liquid egg whites
- 150g Non-fat Greek yogurt
- 120ml Unsweetened almond milk
- 1/4 cup Granulated erythritol sweetener
- 4 Reduced fat Oreo cookies, crushed
- 100g Non-fat Greek yogurt (frosting base)
- 15g Vanilla whey protein powder (frosting thickener)
Step-by-Step
- Preheat oven to 350°F (175°C) and prepare an 8×8 inch baking pan with non-stick cooking spray.
- In a medium-sized bowl, whisk together the protein powder, cocoa powder, coconut flour, baking powder, and erythritol.
- In a separate large bowl, whisk the egg whites, 150g of Greek yogurt, and almond milk until the texture is uniform.
- Slowly add the dry ingredient mixture into the wet ingredients, stirring constantly until a thick batter forms.
- Gently fold in half of the crushed Oreo cookies into the batter.
- Spread the batter evenly into the prepared baking pan and smooth the surface with a spatula.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely to room temperature before frosting.
- Prepare the frosting by mixing the remaining 100g of Greek yogurt with 15g of vanilla protein powder until smooth and creamy.
- Apply the frosting to the cooled cake and top with the remaining crushed Oreo cookies.
Best Ways to Enjoy It
Serve a thick slice of this cake with a cold glass of milk. It makes a fantastic post-workout snack or a light evening treat. You can even enjoy it for a fun, high-protein weekend brunch. Pair it with some fresh strawberries for a bright, fruity contrast. Sit back, relax, and savor every creamy, chocolatey bite.
Storage & Reheating
Keep your leftovers in an airtight container in the refrigerator. The cake will stay fresh and moist for up to four days. If you want that fresh-baked feel, microwave a slice for ten seconds. You can also freeze individual slices for a quick snack later on. Just wrap them tightly in plastic wrap before placing them in the freezer. Reheat frozen slices in a 300°F oven for about five minutes.
Tips for Best Results
- Use a whey-casein blend for the best cake-like texture.
- Don’t overbake the cake or it might become a bit dry.
- Sift your cocoa powder to ensure there are no bitter lumps.
- Let the cake cool completely before adding the protein frosting.
- For a New Year reset, use extra-lean Greek yogurt.
- Press the crushed cookies gently into the frosting so they stick.
- Check the center with a toothpick around the 22-minute mark.
- Swap the almond milk for cashew milk for extra creaminess.
Ways to Switch It Up
- Use gluten-free chocolate sandwich cookies for a gluten-free version.
- Swap the erythritol for monk fruit sweetener if you prefer.
- Add a dash of peppermint extract for a festive winter twist.
- Use chocolate protein powder if you want even more cocoa flavor.
Common Questions
Can I use just whey protein?
Whey-only powder can sometimes make the cake feel a bit rubbery. A blend with casein helps create a much tender crumb. If you only have whey, add an extra tablespoon of Greek yogurt.
Is this cake kid-friendly?
Absolutely, your little ones will love the hidden cookie pieces. It is a great way to give them a treat with better ingredients. They won’t even know it is packed with protein.
What if I don’t have coconut flour?
Coconut flour absorbs a lot of moisture, so do not swap it 1:1. You might need three times the amount of oat flour instead. The Oreo protein cake texture will be slightly different but still delicious.
I hope this cozy recipe brightens your week. It is the perfect way to satisfy your sweet tooth while feeling great. Happy baking!
— Alex
Ingredients
- 60 g Cookies and cream whey-casein protein powder
- 20 g Unsweetened black or dark cocoa powder
- 30 g Coconut flour
- 1 tsp Baking powder
- 1/2 cup Liquid egg whites
- 150 g Non -fat Greek yogurt
- 120 ml Unsweetened almond milk
- 1/4 cup Granulated erythritol sweetener
- 4 Reduced fat Oreo cookies, crushed
- 100 g Non -fat Greek yogurt (frosting base)
- 15 g Vanilla whey protein powder (frosting thickener)
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8x8 inch baking pan with non-stick cooking spray.
- In a medium-sized bowl, whisk together the protein powder, cocoa powder, coconut flour, baking powder, and erythritol.
- In a separate large bowl, whisk the egg whites, 150g of Greek yogurt, and almond milk until the texture is uniform.
- Slowly add the dry ingredient mixture into the wet ingredients, stirring constantly until a thick batter forms.
- Gently fold in half of the crushed Oreo cookies into the batter.
- Spread the batter evenly into the prepared baking pan and smooth the surface with a spatula.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely to room temperature before frosting.
- Prepare the frosting by mixing the remaining 100g of Greek yogurt with 15g of vanilla protein powder until smooth and creamy.
- Apply the frosting to the cooled cake and top with the remaining crushed Oreo cookies.
