yogurt protein cake
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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.
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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.
