6 Vegan Protein-Filled Cake Recipes

There is NO NEED to shy away from cake!

Part of living a healthy lifestyle is understanding that there is a need for balance! That includes the things we eat. Sugary delicious cake can (and should) be a part of your diet but if your body is telling you that it would prefer something else - we got you covered! All of these recipes have one serving or more of Clean Lean Protein which can help turn off those sugar cravings! And...they're all vegan!

We have yet to make some of these gluten-free but we're interested in knowing how they'd turn out. So if you do, let us know what you think!

Vegan chocolate cake



Chocolate Cake

  • 1 1/3 cups almond milk 
  • 1 tbsp apple cider vinegar
  • 1/3 cup vegan butter
  • 1 cup chocolate chopped
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
  • 1/2 cup cocoa powder 
  • 1 1/2 cup sugar
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Chocolate Frosting

  • 1 cup coconut cream 
  • 6 oz dark chocolate chopped


Chocolate Cake

  1. Preheat oven to 350°F. Lightly grease an 8″x 11″ baking pan. 
  2. Mix together the apple cider vinegar and almond milk and set aside for about 5 minutes to create vegan buttermilk.
  3. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk to combine, then set aside.
  4. Melt the vegan butter and 1/2 cup of the chopped chocolate in microwave.
  5. Add the vanilla extract and stir to combine.
  6. Pour the vegan buttermilk and melted chocolate mixture over the flour mixture and stir until just combined. Don't over mix. Fold in the remaining chopped chocolate. 
  7. Fill the batter into your prepared baking pan and bake for approx. 30-35 minutes.

Chocolate Frosting (make this ahead, so it can cool)

  1. In a pot, heat the coconut cream until just boiling. Add chopped chocolate into a heatproof bowl and pour over the hot coconut cream. Stir with a whisk until the chocolate has melted and it gets a smooth ganache.
  2. Place in the fridge for at least 3 hours until well chilled.
  3. When the ganache is completely cold, beat with an electric hand mixer on high speed until whipped and a fluffy, spreadable frosting forms. 
  4. Spread over the whipped chocolate frosting.
Vanilla protein cake



  • 2 cups flour
  • 1/2 cup Smooth Vanilla Clean Lean Protein by Nuzest
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 3/4 cup avocado oil
  • 1 1/2 cups almond milk 
  • 2 tsp apple cider
  • 1 tbsp vanilla
  • 1/2 cup rainbow sprinkles
  • Vanilla frosting 
  • More sprinkles


  1. Preheat the oven to 350°F and spray two 8" cake pans with oil. 
  2. In a large mixing bowl, whisk the flour, protein, cornstarch, baking powder, salt and sugar together until well combined.
  3. Add to the same bowl, pour in the oil, milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Do not over mix! Fold in 1/2 cup sprinkles.
  4. Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. 
  5. Let the cakes cool in the pans for about 10 minutes completely before frosting.
  6. Frost as desired and top with more sprinkles. Serve and enjoy!
Protein coconut cake



Coconut cake

  • 1 cup + 2 tbsp all-purpose flour
  • 1/2 cup Smooth Vanilla Clean Lean Protein by Nuzest
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup lukewarm water
  • 5 tbsp melted coconut oil
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 cup sweetened flaked coconut

Coconut Frosting

  • 2 1/2 cups powdered sugar
  • 8 oz vegan cream cheese
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1/4 tsp salt
  • 4 tbsp full-fat coconut milk
  • 1/2 cup sweetened flaked coconut


Coconut cake

  1. Preheat the oven to 350°F. Spray an 8" baking dish with cooking spray and set aside.
  2. Whisk the flour, sugar, baking soda, and salt together in a medium bowl. Pour the water, oil, vinegar, and extracts into the bowl.
  3. Stir until just combined. Don’t over mix. Fold in the coconut.
  4. Pour the batter into the prepared pan.
  5. Bake 30 minutes until the cake is golden around the edges and a cake tester inserted into the center of the cake comes out clean.
  6. Cool completely on a wire rack before adding the glaze.

Coconut frosting

  1. Sift the powdered sugar into a bowl.
  2. Add the vegan cream cheese, vanilla and coconut extracts, salt, and coconut milk. Whisk to combine.
  3. Spread the frosting over the cooled cake and sprinkle with coconut. Slice and serve.
Chocolate protein cake



  • 1 3/4 cup gluten-free flour ⁠
  • 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
  • 1/2 cup cocoa powder⁠
  • 1 tsp baking soda⁠
  • 1 tsp salt⁠
  • 1 cup dark chocolate chips ⁠
  • 1 1/2 cup sugar⁠
  • 3/4 cup mashed banana⁠
  • 1/2 cup oil⁠
  • 1 1/2 tbsp pure vanilla extract⁠
  • 1 cup water⁠
  • 1/2 cup coffee (brewed)

For the Frosting

  • 1/2 cup cocoa powder⁠
  • 1/3 cup melted chocolate
  • 8 oz vegan cream cheese⁠
  • 1/4 cup vegan butter
  • 1 1/2 to 3 cups powdered sugar⁠
  • 1 1/2 tsp pure vanilla extract


  1. Preheat the oven to 350°F. Grease two 8" pans. Set aside. 
  2. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sugar in a bowl. ⁠
  3. In a new bowl, whisk the remaining ingredients. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the pans.
  4. Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean.⁠
  5. For the frosting, beat all ingredients with hand (or stand) mixer and sweeten with the powdered sugar to taste. ⁠
  6. Top each cake with 1/2 the frosting once the cake has cooled.
Protein carrot cake


This Protein Carrot Cake recipe is courtesy of @PursueGoodFood.



  • 1/2 cup all-purpose flour 
  • 1 cup almond flour
  • 4 large carrots
  • 2 flax eggs (whisk 2 tbsp flax-meal with 6 tbsp water in a small bowl)
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 heaping tsp pumpkin pie spice 
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 8 medjool dates
  • 3/4 cup stevia
  • 1/4 cup hot water


  • 1 lemon
  • 1 tbsp lemon zest
  • 1 serving of Smooth Vanilla Clean Lean Protein by Nuzest
  • 1 block of vegan cream cheese
  • 1/2 cup of your favorite plant-based yogurt (plain) 


  1. Preheat oven to 375°F. Soak the dates in 1/4 cup hot water for about an hour. Grate carrots in food processor. Combine ingredients above - including the date water. Add half of the Smooth Vanilla Clean Lean Protein into the food processor. Process on high until ingredients are well combined.
  2. Pour batter into a parchment paper lined baking dish. Bake for 25 min.
  3. Combine vegan cream cheese, one scoop (half serving) of Smooth Vanilla Clean Lean Protein, lemon juice, & plant-based yogurt.
  4. Allow the cake to cook before icing. Top with lemon zest. 
 Vegan chocolate cake



Chocolate Cake

  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
  • 1 cup cocoa powder
  • 1 1/2 cups sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp instant coffee
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 3/4 cup olive oil
  • 1/2 cup applesauce
Chocolate Frosting
  • 1 cup full fat coconut milk
  • 12 oz chocolate chopped (dark)
  • 4 tbsp maple syrup


Chocolate Cake

  • Preheat the oven to 350°F. Grease and line two 8" cake pans.
  • Stir the apple cider vinegar into the almond milk and set aside.
  • Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix.
  • Stir the coffee and vanilla extract into the boiling water.
  • Pour all of the wet ingredients over the dry mixture. Add the apple sauce and stir with a spatula. Do not over mix!
  • Pour the batter into the prepared cake pans and bake for about 40-45 minutes.
  • Remove from oven and let cool completely.


  • In a small pot, heat the coconut milk for about 2 minutes
  • Pour it over the chopped chocolate and stir until the chocolate is melted.
  • Let cool remaining frosting until thickened into a spreadable frosting.

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