High Protein Gluten-Free Pound Cake
Delight in the perfect blend of indulgence and nutrition with this High Protein Gluten-Free Pound Cake, an ideal treat for those seeking a healthier twist on a classic dessert. Made with gluten-free all-purpose flour and protein-packed vanilla protein powder, this recipe offers a soft, moist texture while delivering an extra protein boost. Greek yogurt and almond milk add richness and balance, ensuring every bite is decadently satisfying yet wholesome. With a buttery flavor enhanced by vanilla extract and just the right touch of sweetness, this versatile pound cake is perfect for breakfast, snack time, or dessert. Easily prepared in under 20 minutes and baked to golden perfection, it's a convenient option for gluten-free and high-protein baking enthusiasts. Whether served plain, with fresh fruit, or a dollop of whipped cream, this cake is sure to impress!
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Ingredients
- 240 grams Gluten-free all-purpose flour
- 60 grams Vanilla protein powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 230 grams Unsalted butter
- 200 grams Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 120 grams Plain Greek yogurt
- 120 milliliters Almond milk
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free flour, vanilla protein powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy and smooth, about 1 minute.
Step 4
Gradually add the granulated sugar to the butter and beat until the mixture is light and fluffy, approximately 2 to 3 minutes.
Step 5
Add the eggs one at a time, beating well after each addition. Use a spatula to occasionally scrape down the sides of the bowl to ensure even mixing.
Step 6
Mix in the vanilla extract and Greek yogurt, incorporating them fully into the batter.
Step 7
Alternately add the dry ingredient mixture and almond milk to the batter, starting and ending with the dry ingredients. Mix until just combined after each addition.
Step 8
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the pound cake comes out clean.
Step 10
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then remove from the pan and cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1199.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4000.6 |
| Total Fat 225.8g | 0% |
| Saturated Fat 124.1g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1295.3mg | 0% |
| Sodium 3255.4mg | 0% |
| Total Carbohydrate 440.5g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 216.7g | |
| Protein 94.1g | 0% |
| Vitamin D 199.6IU | 0% |
| Calcium 923.7mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 853.3mg | 0% |
Source of Calories