This is a high-protein makeover of the dreamy Blackberry Velvet Cake you shared.
Same deep berry color, moist crumb, creamy middle — but with way more protein, less sugar, and better macros.
INGREDIENTS
Dry Ingredients
1½ cups oat flour (or finely blended oats)
½ cup vanilla or unflavored whey protein powder
¼ cup almond flour (adds moisture + softness)
1½ tsp baking powder
½ tsp baking soda
Pinch of salt
Wet Ingredients
¾ cup plain Greek yogurt (0–2% fat)
⅓ cup granulated monk fruit or erythritol
3 large eggs, room temperature
¼ cup unsweetened almond milk
¼ cup light olive oil or avocado oil
1 tsp vanilla extract
Blackberry Velvet Swirl
1½ cups fresh or frozen blackberries
1–2 tbsp low-calorie sweetener (to taste)
1 tsp lemon juice
1 tsp cornstarch (optional, thickens swirl)
High-Protein Creamy Layer (Optional but AMAZING)
¾ cup low-fat cottage cheese, blended smooth
2 tbsp Greek yogurt
1 tbsp vanilla protein powder
🕒 Time & Yield
Prep: 20 minutes
Bake: 40–45 minutes
Total: ~1 hour
Servings: 10 slices
👩🍳 STEP-BY-STEP INSTRUCTIONS
1. Make the Blackberry Swirl
Add blackberries, sweetener, and lemon juice to a saucepan
Cook over medium heat 6–8 minutes until berries break down
Mash slightly
Stir in cornstarch if using
Cool completely
2. Prepare the Creamy Protein Layer
Blend cottage cheese until completely smooth
Mix with Greek yogurt and protein powder
Set aside
3. Mix the Batter
Preheat oven to 350°F / 175°C
Grease or line an 8-inch round pan
In a bowl, whisk all dry ingredients
In another bowl, whisk yogurt, eggs, oil, sweetener, milk, and vanilla
Combine wet + dry until smooth (do not overmix)
4. Assemble the Cake
Pour half the batter into the pan
Spoon cream layer in the center and spread gently
Add remaining batter on top
Swirl blackberry mixture through using a knife
5. Bake
Bake 40–45 minutes
Center should be just set
Cool completely before slicing (very important)
🍰 Texture & Flavor
Ultra-moist
Rich blackberry color (natural!)
Creamy protein ribbon in the center
No dry protein-powder taste
🧊 Storage
Fridge: 4–5 days
Freezer: Up to 2 months (slice first)
📊 Approx Macros (Per Slice – 10 slices)
Calories: ~210
Protein: ~18–20g
Carbs: ~16g
Fat: ~7g
(Exact macros depend on protein powder used)
