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High-Protein Walnut Cake

Updated on 3 min read

Quick Description:
This delicious high-protein walnut cake is a soft, moist treat that combines the richness of walnuts with a light and fluffy texture. Perfect for a satisfying dessert or snack, this cake offers a boost of protein and healthy fats, making it an indulgent yet nutritious choice!

Servings & Timing

  • Servings: 12
  • Prep Time: 15 minutes
  • Cook Time: 40–45 minutes
  • Total Time: 55 minutes

Ingredients List

  • 1 cup almond flour
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Greek yogurt (for added protein and moisture)
  • 1/4 cup chopped walnuts (plus more for topping)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven & Prepare Pan
    Preheat the oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper or lightly grease it.
  2. Mix Wet Ingredients
    In a medium-sized bowl, whisk together the eggs, Greek yogurt, applesauce, honey (or maple syrup), and vanilla extract.
  3. Add Dry Ingredients
    In another bowl, combine the almond flour, protein powder, baking soda, cinnamon, and salt. Stir until evenly mixed.
  4. Combine Wet & Dry Ingredients
    Gradually add the dry ingredients into the wet mixture, stirring until a smooth batter forms. Be careful not to overmix.
  5. Fold in Walnuts
    Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
  6. Bake
    Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few extra walnuts on top for added crunch.
    Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool & Serve
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Additional Notes

  • Texture: The almond flour provides a moist, dense texture while the Greek yogurt helps keep it light and fluffy.
  • Sweetness: Adjust the honey or maple syrup to your desired level of sweetness. You can also add a little stevia if you prefer a lower-calorie option.
  • Toppings: Add more chopped walnuts or drizzle with a small amount of peanut butter for extra protein and flavor.

Dietary Info

  • Keto-Friendly: Yes (low-carb)
  • High Protein: Yes (thanks to protein powder and Greek yogurt)
  • Gluten-Free: Yes
  • Sugar-Free Option: Yes (with stevia or monk fruit)

Flavor Tips & Variations

  • Chocolate Chip Version: For a chocolatey twist, add a handful of dark chocolate chips or cacao nibs to the batter.
  • Spice it Up: Add a pinch of nutmeg or cardamom for an extra layer of flavor.
  • Coconut Version: Add 1/4 cup unsweetened shredded coconut for a tropical twist.

Ingredient Substitutions

  • Almond Flour: If you don’t have almond flour, you can substitute it with coconut flour (use 1/4 cup less coconut flour).
  • Greek Yogurt: If you don’t have Greek yogurt, you can use plain yogurt or cottage cheese.
  • Protein Powder: Any unflavored or vanilla protein powder can be used. Adjust the sweetness according to the powder you use.

Storage & Make-Ahead

  • Storage: Store in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator.
  • Make-Ahead: The cake can be made a day or two in advance, and it actually becomes even more flavorful when allowed to sit for a day.

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