Description
Picture slicing into a moist, peanut buttery cake with a rich, glossy chocolate fudge topping that’s secretly healthy enough for breakfast. Sounds like a guilt-free dream, right? That’s exactly what Greek Yogurt Peanut Butter Protein Cake delivers! Created by Helen Bittner on June 22, 2025, this recipe was born from a happy accident and has become a fan-favorite for its high protein content and irresistible flavor.
Ingredients
Cake Base
- Greek Yogurt (1/2 cup): Keeps the cake moist and adds protein.
- Why it matters: Provides creaminess and tang, replacing butter for a lighter texture.
- Substitution: Use plain, full-fat yogurt or dairy-free yogurt for vegan.
- Peanut Butter (1/2 cup): Adds rich flavor and moisture.
- Why it matters: Natural peanut butter’s oils enhance tenderness and deliver healthy fats.
- Substitution: Use almond butter or sunflower seed butter for nut-free.
- Honey or Maple Syrup (1/4 cup): Naturally sweetens the cake.
- Why it matters: Avoids artificial aftertaste and keeps the cake moist.
- Substitution: Use agave nectar or a sugar-free syrup for lower sugar.
- Eggs (2): Bind and add structure.
- Why it matters: Help the cake hold together while adding protein.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 5 tbsp water) for vegan.
- Vanilla Extract (1 tsp): Enhances flavor.
- Why it matters: Adds warmth to complement peanut butter and chocolate.
- Substitution: Use vanilla bean paste for a gourmet touch.
- Oat Flour (1/2 cup): Forms the cake’s structure.
- Why it matters: Adds fiber and a wholesome texture, gluten-free if certified.
- Substitution: Use almond flour or all-purpose flour (not gluten-free).
- Vanilla or Peanut Butter Protein Powder (2 scoops): Boosts protein content.
- Why it matters: Adds sweetness and protein; peanut butter flavor intensifies the PB vibe.
- Substitution: Use unflavored protein powder with an extra 1 tbsp honey.
- Baking Powder (1/2 tsp): Helps the cake rise.
- Why it matters: Ensures a light, tender texture.
- Salt (1/4 tsp): Balances sweetness.
- Why it matters: Enhances all flavors, especially peanut butter.
Fudge Topping
- Greek Yogurt (1/4 cup): Creates a creamy base.
- Why it matters: Keeps the topping light and protein-rich.
- Substitution: Use dairy-free yogurt for vegan.
- Peanut Butter (2 tbsp): Adds richness to the fudge.
- Why it matters: Complements the cake’s flavor and adds creaminess.
- Substitution: Use almond or sunflower seed butter.
- Cocoa Powder (2 tbsp): Delivers chocolatey flavor.
- Why it matters: Creates a rich, fudgy topping without heavy calories.
- Substitution: Use carob powder for a caffeine-free option.
- Honey (1-2 tsp): Sweetens the topping.
- Why it matters: Balances cocoa’s bitterness naturally.
- Substitution: Use maple syrup or a sugar-free sweetener.
- Crushed Nuts (optional, for garnish): Add crunch.
- Why it matters: Enhance texture and presentation.
- Substitution: Use granola or chocolate chips.
Pro Tip: Use room-temperature ingredients for a smoother batter, and opt for natural peanut butter (stirred well) for the best texture and flavor.
Instructions
- Prep the Pan:
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Tip: Lightly grease the pan before lining to keep parchment in place.
- Mix Wet Ingredients:
- In a large bowl, beat together 1/2 cup Greek yogurt, 1/2 cup peanut butter, 1/4 cup honey (or maple syrup), 2 eggs, and 1 tsp vanilla extract until smooth and creamy (about 1-2 minutes with a whisk or mixer).
- Tip: If peanut butter is thick, microwave for 10-15 seconds to soften for easier mixing.
- Add Dry Ingredients:
- Add 1/2 cup oat flour, 2 scoops protein powder, 1/2 tsp baking powder, and 1/4 tsp salt to the wet mixture.
- Mix until just combined, avoiding overmixing to keep the cake tender.
- Tip: Sift protein powder if clumpy to avoid lumps in the batter.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 18-20 minutes, until the edges are set and the center has a slight jiggle when gently shaken.
- Let cool in the pan for 10 minutes.
- Tip: Don’t overbake; a slight underdone center ensures a moist cake as it finishes cooking from residual heat.
- Make the Fudge Topping:
- In a small bowl, whisk together 1/4 cup Greek yogurt, 2 tbsp peanut butter, 2 tbsp cocoa powder, and 1-2 tsp honey until smooth and glossy.
- Spread the topping over the warm cake, then sprinkle with crushed nuts if desired.
- Tip: Spread the topping while the cake is warm for better adhesion and flavor melding.
- Chill and Serve:
- Chill the cake in the refrigerator for at least 30 minutes to set the topping.
- Slice into 9 squares and serve chilled or at room temperature.
- Health Benefit: With 15+ grams of protein per slice, plus fiber from oats and healthy fats from peanut butter, this cake is a nutritious treat!