Ultra-soft • Moist • Tender crumb • Guilt-free
This is a high-protein, low-carb sponge-style cake inspired by the ultra-soft texture you see in the images. It bakes up pillowy, moist, and flexible, almost like a hybrid between a sponge cake and delicate crepe layers — but with far more protein and drastically fewer carbs than a classic cake.
Perfect for birthdays, celebrations, or when you want a dessert that feels indulgent but fits your goals.
Quick Description
A light, velvety sponge cake made with eggs, Greek yogurt, protein powder, and low-carb flour. No sugar spikes, no dryness, no dense “diet cake” texture — just soft, bendable slices that melt in your mouth.
Servings & Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: ~45 minutes
Ingredients List
Wet Ingredients
- 3 large eggs, room temperature
- ¾ cup plain Greek yogurt (0% or 2%)
- ½ cup unsweetened almond milk
- 2 tbsp melted butter or light olive oil
- 1 tsp vanilla extract
Dry Ingredients
- ½ cup vanilla whey protein isolate
- ¼ cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch salt
Sweetener
- ⅓ cup monk fruit or erythritol blend (adjust to taste)
Step-by-Step Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C).
Line an 8-inch round pan with parchment and lightly spray the sides.
2. Whisk the Wet Base
In a large bowl, whisk:
- Eggs
- Greek yogurt
- Almond milk
- Melted butter
- Vanilla
Whisk until completely smooth and creamy — no streaks.
3. Combine Dry Ingredients
In a separate bowl, mix:
- Protein powder
- Almond flour
- Coconut flour
- Baking powder
- Baking soda
- Salt
Break up any protein clumps.
4. Create the Batter
Gradually add dry ingredients to wet, whisking gently.
The batter should be pourable but slightly thick, similar to pancake batter.
If too thick → add 1–2 tbsp almond milk
If too thin → add 1 tsp coconut flour
5. Bake
Pour batter into prepared pan.
Tap gently to release air bubbles.
Bake 25–30 minutes, until:
- Center springs back
- Edges lightly golden
- Toothpick comes out mostly clean
6. Cool Gently
Let cool 10 minutes in pan, then transfer to a rack.
Do not cut while hot — this is key for the velvety texture.
