Peanut Butter Protein Cake

Name: Peanut Butter Protein Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 slices
Ingredients: 1 cup peanut butter; 1/2 cup honey; 2 eggs; 1/2 cup protein powder; 1/4 cup almond milk; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I’m excited to share this Peanut Butter Protein Cake recipe that has become a staple in my kitchen. Packed with protein and rich in flavor, this cake is perfect for fueling my day or satisfying a sweet tooth without compromising on nutrition. I love how easy it is to make—just mix your ingredients, pop it in the oven, and enjoy! With its delightful peanut butter taste and moist texture, this cake feels indulgent but is surprisingly healthy. Trust me, once you try it, you’ll want to make it again and again!

Created by

Emily

Last updated on 2026-02-09T15:13:26.993Z

When I first created this Peanut Butter Protein Cake, I wanted a dessert that would be both delicious and nutritious. I experimented with different ingredients until I found the perfect balance of protein powder, peanut butter, and natural sweeteners. The result is a cake that not only satisfies my cravings but also fuels my energy levels throughout the day.

I’ve found that one key to achieving the perfect texture is to make sure the peanut butter is creamy and not too dry. This adds moisture and richness that complements the protein powder perfectly. Plus, it’s versatile—feel free to throw in some chocolate chips or nuts according to your taste.

Why You'll Love This Cake
Rich peanut butter flavor that's utterly satisfying
Packed with protein to keep you energized
Perfect for post-workout recovery or a sweet treat

Deliciously Nutritious Ingredients

The star ingredient of this Peanut Butter Protein Cake is, of course, the peanut butter. I recommend using natural, unsweetened peanut butter for the best flavor and texture. This type typically contains just peanuts and salt, ensuring that your cake will be rich without unnecessary sugars or oils. The creaminess of the peanut butter contributes to the cake’s moist texture, making each bite feel indulgent while packing a protein punch.

Honey serves as a natural sweetener in this recipe, but if you’re looking for alternatives, you can easily substitute maple syrup or agave nectar. Just be mindful that these substitutes may alter the flavor slightly; maple syrup will impart a warm richness, while agave is milder. Adjust the amount in proportion to the desired sweetness, but remember that honey helps with the cake's moisture, so choose wisely.

Perfect Baking Tips

Proper mixing of the batter is crucial for achieving a light texture. When you’re combining the wet and dry ingredients, ensure that there are no lumps of protein powder. You want a smooth, glossy batter before transferring it to the cake pan. I find that using a whisk works best, as it helps incorporate air and results in a fluffier cake after baking. Over-mixing, however, can lead to a denser cake, so stop mixing as soon as you achieve uniformity.

Baking times can vary based on your oven, so keep a close eye on your cake. Insert a toothpick into the center at the 25-minute mark; it’s done when it comes out clean or with a few crumbs attached. If you notice the edges browning too quickly, you can cover the cake loosely with foil to prevent over-baking. For best results, allow it to cool fully on a wire rack, which helps maintain its structure.

Ingredients

For the Cake

1 cup peanut butter
1/2 cup honey
2 eggs
1/2 cup protein powder
1/4 cup almond milk
1 teaspoon baking powder
1/2 teaspoon vanilla extract

Instructions

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix the Ingredients

In a large mixing bowl, combine peanut butter, honey, and eggs. Stir until smooth. Gradually mix in protein powder, almond milk, baking powder, and vanilla extract until well incorporated.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. 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!

Pro Tips

For an extra touch, consider adding chocolate chips or a layer of Greek yogurt on top before serving. You can also substitute the honey with maple syrup for a different flavor profile.

Storage and Make-Ahead Options

This Peanut Butter Protein Cake stores remarkably well. I recommend wrapping it tightly in plastic wrap or placing it in an airtight container to maintain its moisture. You can keep it at room temperature for up to three days, or in the refrigerator for up to a week. If you’d like to make it ahead of time, consider freezing portions. Slice the cake, wrap each piece, and store them in a freezer-safe container for up to three months. Simply allow to thaw at room temperature, or microwave for a few seconds to regain that fresh-baked warmth.

For those who love customizing their desserts, feel free to experiment with mix-ins. Adding chocolate chips or chopped nuts during the mixing step can enhance the flavor and texture. I often fold in a handful of dark chocolate chips right before the baking step for a little extra indulgence. This also makes wonderful variations if you're looking to change things up every so often!

Serving Suggestions

To serve, I like to cut the cake into small squares for a healthier snack option. It pairs beautifully with a dollop of Greek yogurt or a drizzle of extra honey for a hint of sweetness and creaminess. You could also consider adding fresh fruit like banana slices or berries, which contrast nicely with the nutty flavor while boosting the nutritional value.

This cake is not just a sweet treat; it's also excellent as a protein-boosting breakfast option, especially when topped with sliced bananas and a sprinkle of chia seeds. It’s versatile enough to transition from post-workout delight to a satisfying afternoon snack. Whichever way you choose to enjoy it, you're in for a nutritious treat!

Questions About Recipes

→ Can I use a different nut butter?

Yes, you can substitute with almond butter or sunflower seed butter if desired.

→ Is this cake gluten-free?

Yes, this recipe is gluten-free as it does not use any flour.

→ How should I store the leftover cake?

Store in an airtight container in the refrigerator for up to a week.

→ Can I freeze this cake?

Absolutely! You can freeze the cake for up to three months. Just ensure it is well-wrapped.