High Protein Raspberry Cream Cheese Layer Cake

Ingredients:

Cake Layers:

• 1½ cups almond flour

• ½ cup vanilla protein powder (whey or plant-based)

• 1½ tsp baking powder

• ¼ tsp salt

• 3 large eggs

• ¼ cup plain Greek yogurt (or skyr for extra protein)

• ¼ cup unsweetened almond milk (or milk of choice)

• ⅓ cup honey or maple syrup

• 2 tsp vanilla extract

• 1 cup fresh or frozen raspberries (lightly floured to prevent sinking)

Protein Cream Cheese Frosting:

• 8 oz reduced-fat cream cheese, softened

• ½ cup plain Greek yogurt

• 1 scoop vanilla protein powder

• 2–3 tbsp honey or powdered sweetener (to taste)

• 1 tsp vanilla extract

• Optional: 1–2 tbsp almond milk for texture

Instructions:

Make the Cake:

1. Preheat oven to 350°F (175°C). Line or grease two 6-inch round cake pans (or one 8-inch pan).

2. In a large bowl, whisk together almond flour, protein powder, baking powder, and salt.

3. In a separate bowl, mix eggs, yogurt, almond milk, honey/maple syrup, and vanilla.

4. Combine wet and dry ingredients until just mixed. Gently fold in the raspberries.

5. Pour into pans and bake for 25–30 minutes (or until a toothpick comes out clean). Cool completely before frosting.

Make the Frosting:

1. Beat cream cheese, Greek yogurt, and vanilla until smooth.

2. Add protein powder and sweetener. Mix until fluffy. Adjust sweetness and consistency with almond milk if needed.

3. Chill frosting for 10–15 minutes for easier spreading.

Assemble:

1. Spread a thick layer of frosting between cake layers.

2. Frost the top and sides, and decorate with extra raspberries or shaved white chocolate if desired.

3. Chill for 30 minutes before slicing for best texture.

Tips & Swaps:

• Use freeze-dried raspberries crushed into the frosting for extra color and tang.

• Make it gluten-free by using certified gluten-free almond flour.

• Boost protein even more by adding collagen peptides (unflavored) to the batter.