This red fruit protein cake has become my favorite plan B when I'm craving something sweet without feeling guilty.
When you look for a homemade alternative to industrial protein bars, the results are often disappointing. Too dry, too dense, or simply uninteresting. This red fruit protein cake is one of the rare recipes that avoids this pitfall. The texture is soft, the taste balanced, and preparation requires no special equipment or skills!
A soft texture, a far cry from classic protein cakes
The main drawback of protein cakes is well known: they tend to dry out quickly. Here, the balance of ingredients avoids this problem. Greek yoghurt plays a central role in the softness of the batter, while milk adjusts the texture without weighing it down.
Chia seeds are the key ingredient in this recipe. They absorb some of the liquid, swell during baking and keep the crumb soft, even after cooling. It's a simple detail, but one that clearly changes the final result.
Red berries add a welcome touch of acidity. By releasing their juice during baking, they also help to maintain the cake's moisture content. Fresh or frozen, both options work very well.
A recipe that's quick, accessible and requires no washing-up
Another plus point is the simplicity of preparation. The dry ingredients are mixed directly into the mould, followed by the liquid ingredients. Simply stir in the red berries and place in the oven.
In practice, preparation takes around 5 minutes, for a baking time of 20 to 25 minutes at 350°F/180°C. This makes it an easy recipe to fit into a busy daily routine, without any particular organization.
A nutritionally interesting snack
With almost 38 g (1.2 oz) of protein per serving, this cake meets the needs of active or sporty people, as well as those simply looking to increase their protein intake without turning to ultra-processed products.
Chia seeds also provide fiber, which reinforces the satiating effect. As a result, one portion is usually enough to satisfy a real hunger, without making you want to nibble shortly afterwards.
Calorically speaking, this cake remains reasonable for a dessert, while being considerably more nourishing than a classic cake. An interesting compromise when you want to indulge without excess.
Is this recipe easy to adapt?
Yes, and that's what makes it so interesting. Red berries can be replaced by other fruits, depending on the season. Whey can be chosen plain or flavored, according to taste. You can also add a few dried fruits or oilseeds for crunch, as long as you don't unbalance the batter.
As for storage, this cake can easily be kept for 2 to 3 days in the refrigerator, in an airtight container. The texture remains pleasant, which is far from systematic with protein recipes.
Click here to discover the recipe:
It's the little nugget that's going to save your snacks: this protein cake is the perfect alternative to industrial bars, and it's easy to see why... All you have to do is combine a good dose of Greek yoghurt for softness, a little whey for recovery,...
Adèle Peyches
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