yogurt protein cake
-
We should have a recipe thread. This was pretty good. ChatGPT helped me with the recipe.
Here’s your vanilla-raspberry Syntha-6 yogurt cake, recalculated and slightly tweaked for the actual H-E-B Organic Whole-Milk Plain Yogurt (149 kcal, 8 g protein, 8 g fat, 11 g carbs per cup).
I’ll show the adjusted formula and the updated macros.
Vanilla-Raspberry Protein Yogurt Cake (with H-E-B Organic Whole-Milk Yogurt)Ingredients
Ingredient Amount Notes Large eggs 4 (200 g) Structure & richness H-E-B Organic Whole-Milk Yogurt 400 g (≈ 1 ⅔ cups) Moisture & tang Syntha-6 Vanilla Ice Cream protein powder 60 g (≈ 2 scoops) Sweetness + structure Almond flour 85 g (≈ ¾ cup + 1 tbsp) Balances yogurt moisture Raspberries 100 g Fresh or frozen Baking powder 1 ½ tsp (6 g) Leavening Salt ¼ tsp Flavor balance Vanilla extract 1 tsp Rounds sweetness Optional: lemon zest ½ tsp Brightens yogurt-berry flavor
Instructions
- Preheat oven to 350 °F (175 °C). Grease or line an 8-inch pan.
- Whisk wet: eggs + yogurt + vanilla until smooth.
- Combine dry: Syntha-6 + almond flour + baking powder + salt.
- Mix: Fold dry into wet until uniform (don’t over-mix).
- Fold in raspberries gently.
- Bake 40–45 min, until center is set and a toothpick comes out clean.
- Cool completely; chill 1–2 h for a firm slice or serve warm for a softer crumb.
Flavor & Texture
- Moist and creamy, between a cheesecake and a muffin.
- Tangy-sweet vanilla base with jammy raspberry pockets.
- Excellent chilled or lightly warmed.
Whole cake = 1,645 kcal • 106 g protein • 97 g fat • 91 g carbs (20 g fiber)
Per Slice (1/6 of the cake)
Nutrient Amount Calories ≈ 275 kcal Protein ≈ 18 g Fat ≈ 16 g Total Carbs ≈ 15 g – Fiber ≈ 3 g – Net Carbs ≈ 12 g
So each piece gives you roughly:
275 calories
18 g protein
16 g fat
12 g net carbs Summary- The organic yogurt’s higher fat makes the cake creamier and richer.
- The slightly lower protein (vs. Greek yogurt) softens texture but Syntha-6 compensates perfectly.
- No added sugar needed — Syntha-6 and raspberries supply enough natural sweetness.
-
I've been missing coffee lately because I don't like black coffee, and I don't want the calories from the cream. But it turns out that skim milk works just fine with milk frothers, so I can have cappuccino. Which goes well with that cake. I'm already drinking a half gallon of this per day, just as a dietary base, so the cappuccino froth comes out of that ration. Love this Jura E8 espresso machine.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register Login