(Better than Others') Oreo Protein Cake
Serves 8
7 mins prep
23 mins cook
30 mins total
An irresistible Oreo Protein Cake topped with a Peanut Butter frosting for the cookies and cream flavor with a bonus. This simple protein cake uses chocolate protein powder, is sugar-free and has very little butter; Definitely better than other recipes out there!
Peanut Butter Frosting:
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Preheat oven to 350°F and line bottom of 2 7” round cake pans with parchment paper; Spray sides with cooking spray.
In a bowl, combine gluten free all purpose flour, chocolate protein powder, black cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk Greek yogurt, milk, melted butter, egg, egg white and vanilla.
Add in dry mix in wet and fold using a large spoon or spatula.
DO NOT OVER-MIX or the cake will be tough because of the protein powder.
Divide mixture among both baking pans.
Bake on center rack for 20-22 minutes.
A tester inserted into the center will come out clean and top springy to touch.
Transfer to a cooling rack to cool completely.
Frosting:
In a small bowl stir together cool whip, peanut butter powder and peanut butter.
Spread half mixture on one cake layer, place second layer on top, and spread remaining frosting on top.
