Cakes Archives - Teri-Ann Carty

Pumpkin Cake

Teri-Ann Carty — Wed, 26 Aug 2026 08:00:34 +0000

Pumpkin Cake

Created by: Teri-Ann Carty

This Pumpkin Cake is moist, naturally sweet, refined sugar free, and made with ripe bananas, Medjool dates, pumpkin puree, pumpkin spice, and walnuts. It is soft, sturdy, deeply cozy, and perfect for breakfast, snacking, dessert, or anytime you want a healthier fall-inspired cake that still tastes like a proper treat!

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Easy Pumpkin Cake!

As I write this, it’s the middle of August, and already everything on social media is fall this and fall that!! Truth be told, I’m ready for the recipes; I’m just not ready for the weather! That’s not even entirely true. I love fall weather, like really and truly. We’re so blessed to have warm, dry Fall Weather until the first week of November. After that, all bets are off, and it starts to get messy. Right now, I will happily take this 31-degree day and my house smelling like pumpkin cake; the two may not ordinarily go together, but I’m not mad. There are worse things!

Back in May, I was visiting my bestie for her birthday. I love cooking and baking for my people, so when I arrived and she had ripe bananas and dates on hand (it’s almost like she was asking me to bake something Teri-Ann branded!!), I knew exactly what I was going to make. Some of you might know my infamous Date Cake. That cake has made its way around the internet and has gone viral every single time I post it, and for good reason, because it’s probably the moistest cake I have ever created.

Until now.

My bestie and I are both watching our sugar intake, but it was the woman’s birthday, so there HAD TO BE CAKE! I started rummaging through her cupboards and found almost everything. She was missing almond flour and oat flour, but what I did find was bread flour. Bread flour is not gluten-free, but it IS higher in protein, so that’s a total win. I modified the crap out of my original cake, and wouldn’t you know it, it was absolute perfection.

The texture, dare I say, was much more appealing than the og. If you are not gluten-sensitive, I strongly recommend getting some bread flour in your pantry. Bread flour typically contains about 12% to 14% protein, while all-purpose flour usually ranges from 9% to 12%. I love the sturdiness the flour gives, and I’ll use it much more going forward.

Why This Pumpkin Cake is Healthier?

This is a healthy pumpkin cake, but please know that when I say healthy, I do not mean sad. I mean made with thoughtful ingredients, naturally sweetened and absolutely satisfying. Who doesn’t want to eat a cake that is socially acceptable for breakfast, snacking, or dessert without feeling like you have just launched yourself into a sugar spiral?! Thanks to the dates and banana, this recipe is also totally free of refined sugar! The other bonus is protein powder, and before you come for me – YOU CAN’T TASTE IT!

Pumpkin Cake Ingredients

Ripe Bananas add natural sweetness, moisture, and body to this cake. The spottier the bananas, the better. They help replace refined sugar while keeping the cake soft and tender.
Medjool Dates are one of the most important ingredients in this recipe. They add caramel-like sweetness and blend beautifully into the batter once soaked. I use Medjool dates because they are plumper and softer than Deglet dates. If you are using smaller dates, increase the amount. And please, for the love of your blender and your teeth, make sure you remove the pits.
Pumpkin Puree is one of my fave squashes to bake with. For this cake, I used canned pumpkin https://farmersmarketfoods.com/product/organic-pumpkin/ , but in the fall, when pumpkins are everywhere, I love roasting whole pumpkins and making my own. Just scoop out the flesh and pop it into your food processor. Easy peasy. You can freeze your puree and take it out as needed. It also works so well in sauces and soups, of course.
Eggs help bind the cake together and give it structure. They also help the cake rise and create that soft, sliceable crumb.
Olive Oil keeps this cake moist and tender. It adds richness without making the cake feel heavy. Use a mild olive oil so the flavour does not overpower the pumpkin and spice.
Milk helps loosen the batter and creates a soft texture. You can use whatever milk you love, whether dairy or plant-based.
Vanilla adds warmth and rounds out the flavour. It helps the banana, dates, pumpkin, and spices all come together.
Bread Flour gives this cake structure and a little extra protein compared to regular all-purpose flour. It creates a sturdier crumb while still keeping the cake moist. If you are not gluten-sensitive, I love this option.
Protein Powder adds a boost to the cake and helps make it more satisfying. Use one you love because the flavour can come through. I like using a protein powder that blends well and does not overpower the pumpkin spice.
Baking Powder and Baking Soda help the cake rise and keep it from feeling too dense. Since this batter is moist from the pumpkin, bananas, dates, milk, and oil, we need proper lift.
Pumpkin Spice brings that cozy fall flavour. Cinnamon, nutmeg, ginger, cloves — all the things that make your kitchen smell like you suddenly have your life together.
Walnuts add crunch, texture, and a slightly earthy flavour that works beautifully with pumpkin and dates. They also make the top of the cake look rustic and gorgeous.

How to Make Pumpkin Cake

Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper, leaving some overhang so you can lift the cake out once it has cooled slightly.

Soak and Prep the Dates

Place the dates in hot water for about 15 minutes to soften. Once they are soft, drain them and remove the pits. I am saying this twice because date pits are no joke.

Blend the Wet Ingredients

Add the soaked dates, ripe bananas, eggs, pumpkin puree, milk, vanilla, and olive oil to a blender. Blend until completely smooth. The mixture should look silky and fully combined. No chunks of date. No banana lumps. This is the cake base, and blending it well helps create a moist, even texture.

Mix the Dry Ingredients

In a separate bowl, whisk together the bread flour, protein powder, baking powder, baking soda, pumpkin spice, and sea salt. Whisking the dry ingredients helps distribute the leavening and spices evenly, so you don’t get weird pockets of baking soda or spice.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Fold everything together with a spatula until no dry flour remains. Take your time, but do not overmix. We want everything incorporated, but we do not need to beat the batter into submission.

Add to the Pan

Scrape the batter into the prepared cake pan. Use an offset spatula or regular spatula to smooth the top. Tap the pan gently on the counter a few times to release any air bubbles. Sprinkle the chopped walnuts evenly over the cake. They will toast slightly as the cake bakes, which makes them extra delicious.

Bake

Bake for 50 to 52 minutes, or until a toothpick or skewer inserted into the centre comes out clean. The cake should look set, the top should be lightly golden, and your kitchen should smell like fall has entered the chat.

Cool and Enjoy!

Allow the cake to rest in the pan for 15 minutes. Then use the parchment overhang to transfer it to a wire rack to cool fully. Once cooled, transfer the cake to a cake stand or plate, slice, and enjoy.

Healthy Pumpkin Cake FAQ

Can I use this recipe to make pumpkin cupcakes? Yes, you can use this pumpkin cake recipe to make pumpkin cupcakes. Line a muffin tin with parchment liners or silicone liners, fill each cup about three-quarters full, and bake until the tops are set and a toothpick comes out clean. Start checking around 18 to 22 minutes, as cupcakes will bake much faster than a full cake.

Can I make this cake gluten free? This recipe was tested with bread flour, which is not gluten free. For a gluten-free version, try a high-quality gluten-free 1:1 flour blend, but the texture may differ. Bread flour gives this cake its sturdy, moist crumb.

Can I use all-purpose flour instead of bread flour? Yes, you can use all-purpose flour instead of bread flour. The cake will likely be a little softer and less sturdy, but still delicious.

Can I skip the protein powder? You can, but the texture may change slightly. If you omit the protein powder, replace it with a little extra flour so the batter has enough structure.

How should I store pumpkin cake? This cake keeps well at room temperature for a couple of days in an airtight container. To keep it longer, store it in the fridge.

Can I add chocolate chips? Of course, chocolate chips would be delicious here. Fold them into the batter before baking, or sprinkle some on top with the walnuts.

Did you make this recipe?

I would love to hear your experience! Leave a rating and review in the comments below, and then try these recipes next:

Pumpkin Crumble Cake

High Protein Pumpkin Walnut Pancakes

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Pumpkin Cake (Refined Sugar Free!)

Course Dessert

Cuisine Canadian

Prep Time 15

Cook Time 50

Cool Time 1

Total Time 2

Servings servings

Calories 462kcal

Author Teri-Ann Carty

Equipment

Ingredients

2 ripe bananas
3 eggs
1 cup pumpkin puree
11 soft dates* soaked in hot water for 15 minutes
½ cup olive oil
1 cup milk of choice
2 tsp vanilla
2 cups bread flour
¼ cup protein powder
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin spice
½ tsp sea salt
½ cup walnuts chopped

US Customary - Metric

Instructions

Preheat oven to 350.
Line an 9x9 round pan with parchment paper leaving a overhang.
Drain dates and remove pits.
Add dates, bananas, eggs, pumpkin puree, milk, vanilla and olive oil to a blender and blend until smooth.
In a separate bowl whisk dry ingredients until well combined.
Add wet to dry and fold in until no dry remains.
Scrape batter into prepared pan and tap on the counter a few times to release air bubbles.
Sprinkle chopped walnuts on top.
Bake cake for 50-52 minutes until a toothpick comes out clean.
Allow cake to rest in round pan for 15 minutes. Use the over hang of parchment to transfer cake to a wire rack to cool
Once cake has fully cooled you can transfer onto cake stand or plate to cut.
Keeps well at room temperature for a couple of days.

Notes

I use medjool dates as they are so much plumper then deglet dates. If you are using a smaller date increase the dates to 15. Make SURE YOU REMOVE THE PITS!

Nutrition

The post Pumpkin Cake appeared first on Teri-Ann Carty.

Grandma’s Rhubarb Cake

Teri-Ann Carty — Wed, 01 Jul 2026 08:00:02 +0000

Home » Desserts » Cakes

Grandma’s Rhubarb Cake

Created by: Teri-Ann Carty

There's nothing like grandma's baking, and this Rhubarb Cake recipe is adapted from a family classic. Made with fresh rhubarb, ripe bananas, coconut sugar, buttermilk, olive oil, and cinnamon, resulting in a tender, moist crumb. It is sweet, tart, nostalgic, easy to make, and perfect served with Greek yogurt, ice cream, or a hot cup of coffee.

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Grandma’s Rhubarb Cake

My mom has been making this cake ever since I was a child. This rhubarb cake recipe was passed down to her from my grandmother, my mom’s mom, and the last time I was home, I made a decision that I think you, my wonderful community, will really appreciate.

My mom is going to be 78 this coming January. It is so hard to believe. She is in good health, unless you ask her; her body is strong, bad knees and all, and she is sharp as a tack, thank goodness for that. My stepdad just had his shoulder replaced and is already raring to go, so between the two of them, they plan to live a whole lot more life. Something I am incredibly grateful for.

My grandmother passed away many years ago, but we spent loads of time together. My mom was the only girl, but she had five brothers. A good old-fashioned Irish Catholic family. My mom grew up on a farm. They did not have running water, and from what I have been told, everyone bathed in a tub on Saturday night, and the last person in got the dirtiest water. Horrifying, but also, what a time.

My grandmother made everything from scratch. Bread, pastry, butter, preserves, the whole lot. There was not a lot of money, and there were a ton of mouths to feed, but they made it work. My mom’s job was to retrieve the eggs from the chicken coop, which she really did not love. Constantly being pecked by hens does not exactly sound like my dream chore either.

I remember my grandmother’s recipe books. Covered in flour, stained by lard, pages stuck together from sticky fingers and years of use. There is something so beautiful about recipes like that. They are not just instructions. They are history.

My Healthy Take on This Old Fashioned Rhubarb Cake!

The last time I was home, my mom made her rhubarb cake. Rhubarb grows wild in Ontario, and there always seems to be too much to eat. My mom loves it and makes rhubarb preserves to have over the winter months, which is just another thing she learned from her mother. As we ate the cake, my mom looked at me proudly and said, “I used only maple syrup to sweeten this cake.” She then told me that when her mother made it, she added two cups of white sugar. Two whole cups!!!

I sat there with my mouth ajar because I could not imagine adding two cups of sugar to anything. That was the moment it came to me. Could I recreate some of my grandmother’s old recipes and make them healthier? I thought this could be fun, delicious, and a beautiful way to connect back to my Grandma Doyle. So here we are, starting with this healthy rhubarb cake recipe!

What I did differently

This is my version of an old-fashioned rhubarb cake recipe, but with a few modern updates. Instead of two cups of white sugar, we are using ripe bananas and coconut sugar for sweetness. Instead of making it overly heavy, we are keeping the crumb soft and tender with buttermilk and olive oil. The rhubarb still does what rhubarb does best: it brings that bright, tart, almost jammy bite that makes this cake so special. This is not a sugar-free cake, and it is not trying to be. It is still cake. But it is a more balanced, more nourishing version of a family classic, and that is the sweet spot I love.

A healthy rhubarb cake should still taste like cake. It should still feel cozy and nostalgic. It should still make you want another square. This one does all of that while using ingredients I feel good about. It’s tender, tart, and lightly sweet, topped with a simple cinnamon-coconut sugar topping that gives the whole thing a little sparkle!

Health Benefits of Rhubarb

Rhubarb is one of those ingredients that feels very old school, in the best way. It is tart, bright, and technically a vegetable, though we almost always treat it like fruit in baking. Rhubarb is naturally low in sugar, high in fibre, and contains antioxidants and vitamin K. It is also one of those seasonal ingredients that instantly make a recipe feel seasonal because it’s not always available fresh!

Do You Need to Cook Rhubarb Before Baking?

No, you do not need to cook rhubarb before adding it to this cake. For this simple rhubarb cake recipe, the rhubarb is chopped and folded directly into the batter. As the cake bakes, the rhubarb softens and releases its juices, creating little pockets of tart, jammy flavour throughout the cake. That is part of what makes this rhubarb cake so easy. No pre-cooking, no extra pot, no unnecessary steps. Just chop it, toss it into the dry ingredients, and let the oven do the work.

Ingredients for Rhubarb Cake

Buttermilk helps create a tender, moist crumb. It adds acidity, which reacts with the baking soda and helps the cake rise. If you do not have buttermilk, you can make your own by combining milk with apple cider vinegar and letting it sit for a few minutes to curdle.
Baking Soda gives the cake lift. It reacts with the acidity in the buttermilk, helping the cake rise and stay soft instead of dense.
Ripe Bananas add natural sweetness and moisture. They are part of what makes this a healthy rhubarb cake recipe, as they allow us to use less added sugar.
Coconut Sugar brings a deeper, more caramel-like sweetness than white sugar. It is used in the batter and in the cinnamon topping.
Olive Oil adds moisture and richness. I love using olive oil in cakes because it keeps the texture soft and gives the crumb a beautiful tenderness. Use a mild olive oil so the flavour does not overpower the rhubarb.
Eggs help bind the cake together and give it structure. It also adds richness and helps the batter bake into a soft, cohesive cake.
Vanilla rounds out the flavour and adds warmth to the cake. It makes the bananas, cinnamon, and rhubarb feel more balanced.
Salt is small but mighty. It brings out the sweetness, balances the tart rhubarb, and makes the whole cake taste more complete.
Flour gives the cake structure. If you need this cake to be gluten-free, use a high-quality gluten-free 1:1 flour blend.
Rhubarb is the star of the show. It adds tartness, moisture, and that old-fashioned flavour that makes this cake so special. I use fresh rhubarb, chopped into small pieces so it bakes evenly in the cake.
Cinnamon is used in the topping, adding warmth. It pairs beautifully with rhubarb and gives this cake that cozy, homemade feeling.

How to Make This Easy Rhubarb Cake

Preheat and Prepare the Pan

Preheat your oven to 350°F. Line an 8×8 pan with parchment paper so the cake is easy to lift out once it has cooled.

Prepare the Buttermilk Mixture

In a large measuring cup, add the buttermilk. Stir in the baking soda and let it sit for about 10 minutes. This gives the baking soda time to react with the buttermilk’s acidity.

Mix the Wet Ingredients

After 10 minutes, add the olive oil, vanilla, and egg to the buttermilk mixture. Whisk until everything is combined. Then add the mashed bananas and stir again. The mixture will look creamy, slightly thick, and a little rustic from the banana. That is exactly what we want.

Prepare the Dry Ingredients

In a large bowl, combine the flour, coconut sugar, and salt. Add the chopped rhubarb and toss it through the dry ingredients with your hands or a spoon. Coating the rhubarb in flour helps keep it evenly distributed in the batter. Coating the rhubarb also keeps it from slipping to the bottom of the pan while baking, so make sure each piece is covered.

Combine Wet and Dry

Pour the wet ingredients over the dry ingredients. Mix well, making sure there are no dry pockets of flour remaining. The batter will be thick and full of rhubarb. Do not overthink it, but do make sure everything is properly combined. Pour the batter into the prepared pan and smooth the top with a rubber spatula. In a small bowl, stir together the coconut sugar and cinnamon. Scatter it evenly over the top of the cake.

Bake Your Rhubarb Cake!

Bake for 40 minutes, or until the cake is set, golden, and a toothpick inserted into the centre comes out mostly clean. The top should look golden brown, the edges should be slightly pulled away from the pan, and your kitchen should smell like someone’s grandmother came over and blessed the house with sugar and spices!

Cool and Serve

Allow the cake to cool for at least 30 minutes before serving. This helps the crumb settle and makes it easier to slice. Serve with ice cream, Greek yogurt, or just as is with a cup of coffee.

Storing and Freezing Rhubarb Cake

Store this moist rhubarb cake in an airtight container at room temperature for one to two days, or in the fridge for up to five days. Because the cake is moist from the bananas, olive oil, buttermilk, and rhubarb, I prefer storing it in the fridge if I am keeping it for more than a day. You can also freeze it. Slice the cake into squares, wrap them individually, and store them in a freezer-safe bag or container. Thaw in the fridge overnight or on the counter when you are ready to enjoy.

You Will Love This Recipe for Rhubarb Cake

If you love grandma’s baking, you’re going to love this cake! Also, if you love rhubarb, you’re going to be obsessed. This cake tastes classic but has been brought up to the times and supports your health instead of targeting it! It has all the charm of an old-fashioned family recipe, but with a healthier twist. It is the kind of cake you can serve for dessert, but also the kind of cake I fully support eating with Greek yogurt for breakfast. No judgment here. Honestly, that sounds like balance to me.

Rhubarb Cake FAQs

Can I make this cake with frozen rhubarb? Yes, you can make this cake with frozen rhubarb. I prefer fresh rhubarb for this recipe, but frozen will work if that is what you have or you’re making it out of season. For best results, do not thaw it completely before adding it to the batter, as thawed rhubarb can release a lot of liquid. Chop it if needed, then toss it into the dry ingredients just like fresh rhubarb.

Is this a healthy rhubarb cake? This is a healthier take on an old-fashioned rhubarb cake. It uses bananas and coconut sugar for sweetness, olive oil for moisture, and fresh rhubarb for tart flavour. It is still cake, but it is made with more thoughtful ingredients.

Can I make this cake gluten free? Yes. Use a high-quality gluten-free 1:1 flour blend in place of regular flour. Make sure the blend is intended for baking and contains binders such as xanthan gum for the best texture.

Can I make this cake dairy free? It’s definitely possible by using a dairy-free milk with apple cider vinegar in place of buttermilk. Let it sit for about 10 minutes before using.

Do I need to peel rhubarb? No, you do not need to peel rhubarb. Just trim the ends, wash it well, and chop it into small pieces.

Did You Make This Recipe?

I would love to get your feedback in the comments below! Don’t forget to review and say thank you to Grandma Doyle! I hope I did you proud.

Other Healthy Desserts

If you loved this easy rhubarb cake, try these healthy desserts next:

High Protein Vanilla Birthday Cake

High Protein Chocolate Lava Cake

Gluten-Free Lemon Cheesecake Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Grandma’s Rhubarb Cake (but healthier)

Course Dessert

Cuisine Canadian

Prep Time 15

Cook Time 40

Setting Time 1

Total Time 1 55

Servings servings

Calories 305kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup buttermilk or 1 cup milk +1 tsp apple cider vinegar
1 tsp baking soda
2 ripe bananas mashed
½ cup coconut sugar
½ cup olive oil
1 egg
1 tsp vanilla
½ tsp salt
2 cup flour
2 cups rhubarb chopped

Topping Ingredients

¼ cup coconut sugar
1 tsp cinnamon

US Customary - Metric

Instructions

Preheat oven to 350.
Line an 8x8 pan with parchment paper
In a large measuring cup, add buttermilk. Add baking soda to the milk and stir to combine. Allow that to sit for 10 minutes.
After 10 minutes, add oil, vanilla and egg. Whisk to combine.
Add mashed banana to wet ingredients and stir to combine.
Toss the rhubarb into the dry ingredients and use your hands to coat.
Pour wet over dry.
Mix WELL. Ensure that no dry ingredients are remaining.
Pour batter into the pan. Smooth the top with a rubber spatula.
Stir cinnamon into 1/4 cup coconut sugar.
Scatter cinnamon sugar evenly over the cake.
Bake for 40 minutes.
Allow the cake to cool for 30 minutes before serving.
Serve with ice cream or Greek yogurt.

Notes

I use fresh rhubarb for this cake.

If you need it to be gluten-free, use a high-quality gluten-free 1:1 flour like this one.

Nutrition

The post Grandma’s Rhubarb Cake appeared first on Teri-Ann Carty.

High Protein Strawberry Cheesecake

Teri-Ann Carty — Wed, 25 Feb 2026 09:00:41 +0000

Home » Desserts » Cakes

High Protein Strawberry Cheesecake

Created by: Teri-Ann Carty

This Creamy High Protein Strawberry Cheesecake uses a Greek yogurt and cottage cheese base for a silky, baked finish that will have your mouth watering with every bite. The strawberry chia swirl adds that classic cheesecake touch for a recipe you will not be able to get enough of! A healthier twist on a classic dessert.

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High Protein Strawberry Cheesecake (The One That Actually Tastes Like Dessert)

I’ve spent years in the kitchen perfecting the art of the cheesecake. Back in my vegan days, I was the queen of the soaked-cashew-and-coconut-cream base (and if that’s your vibe, I have so many of those on the blog; click here to check them out!). But as my journey has shifted toward “eating all the things,” my focus has moved to something new: protein, fiber and sweet treats that don’t send the blood sugar spiking! This high protein cheesecake checks all those boxes, AND it’s really delicious on top of it all!

I’ll be honest with you, it took a few tries to get this cake right. I’ve tried those viral “high protein” recipes online and, frankly? They tasted awful. Most of them are crustless, which is fine (if you don’t actually want to enjoy the cake), BUT if you want to eat cottage cheese and yogurt blended together with maple syrup and eggs, go for it. I call that breakfast, and what I am trying to enjoy here is dessert!

I wanted a real, baked, indulgent cheesecake that just happens to be smarter. I think I cracked the code.

The Secret is in the Crust (and the protein powder)

I love cheesecake with a cookie crust, and what makes that perfect is that you don’t need to add any additional sugar to the crust because it’s already in the cookies. Most people put their protein powder in the batter, but I put it in the crust. Stick with me, because this makes a lot more sense. Many of you seem to hate protein powder, and I fear it’s because you are not using the right one.

A GOOD protein powder doesn’t interfere with the recipe; it enhances it. Botanica is that for me, I’ve been baking with it for years, and there’s a reason for that – it works, and it tastes damn good. Adding the protein to the crust won’t compromise any of that silky texture of the filling. By mixing Botanica Vanilla Protein into the oat cookie crumbs, you get a boost of protein and a hit of vanilla flavour right in the base. I want to encourage you to try using your protein powders differently. Putting the protein in the crust just hits different.

Keeping Sugar to a Minimum

Sugar is sugar is sugar, no matter what form you eat it in. I use maple syrup for tons of recipes, but it doesn’t always serve a benefit to the final result or texture of something. For this recipe, I went really low on granulated sugar with only 1/4 cup in the filling. Once you try this, you will realize you don’t need to add that much sugar to your sweets. Just enough, and your body will thank you. Over time, your taste buds will change, and you can sing my praises in the comments. HAHA.

Ingredients for the Perfect Protein Cheesecake

The ingredients for this protein cheesecake are straight forward and easy to find. You likely already have most of them! Here is what you’ll need to make a cheesecake that’s secretly healthy and obviously delicious.

Why This Healthy Cheesecake Actually Works

When people ask, is cheesecake healthy?, they’re usually thinking of the heavy, sugar-laden slices that leave you feeling sluggish. This version isn’t like that!

Greek Yogurt and Cottage Cheese: The dynamic duo that makes this cheesecake filling high protein. Once blended, the cottage cheese loses its texture completely, leaving you with a light, silky and creamy protein forward base.
Lower Sugar, Higher Flavor: I only use 1/4 cup of granulated sugar. I’m a firm believer that once you stop over-sweetening everything, your tastebuds change. You’ll actually taste the tang of the yogurt and the brightness of the strawberries.
Eggs: The eggs provide that classic jiggly structure and stability to the filling.
Strawberry Chia Jam: For those beautiful, bright swirls. You can check out my recipe for chia jam here; it’s easy to follow! Alternatively, you can use whatever strawberry jam you’d like.

The Cookie Crust

Oat Cookie Crumbs: Use your favourite brand (or gluten-free if needed).
Botanica Vanilla Protein Powder: Adds flavour and protein without the grit. My favourite protein in the world! Grab yours here.
Melted Butter: The essential binder for a crisp, buttery base.

Why Cottage Cheese?

Let me put this simply: protein. Cottage cheese is high in protein, and even though on its own it might not have the flavour you’d think of when you think of cheesecake, it actually provides the perfect amount of tang to round out the sweetness from the strawberry chia jam. I’ve gotten the question a few times, which is, “Can I use ricotta cheese instead of cottage cheese?” To answer that, I say yes, but first hear me out…

Let’s talk about moisture and curds. Ricotta is “dryer” and has a grainier, more distinct curd structure. Even after a heavy session in the food processor, ricotta tends to keep a slightly sandy mouthfeel when baked. Cottage cheese, on the other hand, has a higher moisture content and curds that are held together by whey proteins. When you hit it with high-speed blades, those curds emulsify into a liquid that is remarkably similar to a heavy cream base.

Then there is the protein profile. Cottage cheese is packed with casein, a slow-digesting protein that provides incredible structural integrity when heated. This means we can cut back on the heavy fats (like extra cream or butter) because the casein “weights” the batter, giving you that dense, New York-style bite without the calorie bomb. Combined with the acidity of the Greek yogurt, it creates a chemical reaction that helps the eggs set into a stable, silky custard rather than a rubbery mess. It’s not just “healthy”, it’s actually better chemistry for a small-batch bake.

How to Make This High Protein Cheesecake

Making this cheesecake takes a bit of time, but the process itself is very easy and totally worth it!

Create the Base

Preheat your oven to 350°F. Line your 6-inch springform pan; this is the perfect size for a small-batch cake. Mix your crumbs, protein powder, and butter, then press them firmly into the bottom. Bake for 15 minutes. Pro tip: Let the crust cool completely before adding the filling to prevent a soggy bottom.

Make the Cheesecake Filling

Drop the oven temp to 300°F. This is where the magic happens. Throw everything (except the jam) into a food processor. Blend it longer than you think. You want the cottage cheese completely pulverized until the batter is like liquid silk.

Add the Strawberry Swirl!

Pour the creamy batter over your completely cooled crust. Drop dollops of your strawberry jam on top and use a knife to create those nostalgic swirls.

The Bake… and the Wait

Bake for 55–60 minutes. Here’s the gold rule: The center should still have a little jiggle. If it’s stiff, you’ve overbaked it. Let it cool in the oven with the door cracked open. Once at room temp, chill it for at least 4–6 hours. If you can handle it, overnight is even better.

Troubleshooting Your Cheesecake

Cheesecake is notorious for being “fussy,” but I promise it’s actually quite forgiving if you know what to look for. If things go sideways, here is how to pivot.

Why did my cheesecake crack?

There are usually two culprits here: over-beating or thermal shock.

The Air Problem: If you blend your eggs for too long, you incorporate tiny air bubbles. In the oven, those bubbles expand, the cake rises, and then it pops as it cools, it collapses and cracks. The Fix: Add some pretty cake decor to the top to hide the crack. To be honest, it doesn’t compromise the taste of the cake, just the appearance! Here’s what you can do differently next time: Blend your cheeses and sugar until smooth, but once you add the eggs, pulse only until just combined.
The Temperature Problem: If you pull a hot cake out of a 300°F oven and put it directly onto a cold granite countertop, the sudden contraction will cause a crack. The Fix: Turn the oven off, crack the door, and let it sit in there for 10 minutes before moving it to the counter.

My batter looks too runny – is it ruined?

Because we are using Greek yogurt and blended cottage cheese, this batter will look thinner than a traditional Philadelphia cream cheese recipe. Don’t panic. It should look like thick pancake batter, not a dough. If it feels like water, you may have used a “low-fat” yogurt that has too much liquid whey. You can whisk in an extra teaspoon of cornstarch or protein powder to help bind it, but generally, the eggs will do the heavy lifting once the heat hits.

The “Jiggle” Test

How do you know it’s actually done? If you shake the pan and the whole thing ripples like a bowl of milk, it needs 5–10 more minutes. If only a small circle in the very center (about the size of a quarter) wobbles slightly while the edges are firm, take it out. It will continue to firm up as it cools.

Cheesecake Frequently Asked Questions

Can I make this dairy-free? This specific recipe relies on the protein structure of dairy. If you want to make a dairy free cheesecake, click here!

Do my ingredients have to be at room temperature? YES!!! They actually do; this makes a huge difference when mixing, as it ensures everything has the opportunity to become smooth.

Is this gluten-free? Only if you use gluten free cookies! The choice is yours.

Can I use a different fruit? Absolutely. While a strawberry cheesecake recipe is a classic, you can swirl in blueberry jam, raspberry jam, or even lemon curd.

More cheesecakes to try next!

Gluten Free Lemon Cheesecake Bars

Pumpkin Cheesecake with Spiced Whipped Cream

Kiwi Lime Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

High Protein Strawberry Cheesecake

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 1 15

Total Time 6

Servings servings

Calories 614kcal

Author Teri-Ann Carty

Equipment

Ingredients

Cookie Crust Ingredients

1¼ cup oat cookie crumbs
¼ cup Botanica Vanilla Protein Powder
4 tbsp butter melted
pinch salt

Cheesecake Filling Ingredients

180 grams cream cheese room temperature
1 cup cottage cheese room temperature
1 cup Greek yogurt room temperature
2 eggs room temperature
1 tsp vanilla
¼ cup sugar
pinch salt
¼ cup strawberry chia jam

US Customary - Metric

Instructions

Preheat oven to 350.
Line a springform with parchment paper.
To a bowl, add cookie crumbs, melted butter and salt. Mix well and press firmly into the prepared pan. Bake for 15 minutes. Set aside to cool.
Reduce oven temperature to 300.
Add all the ingredients except the jam into the food processor. Blend until smooth and creamy. Pour over the baked crust.
Add dollops of jam on top. Use a knife to swirl jam into the batter.
Place the cheesecake onto a cookie sheet and place it in the oven. Bake for 55-60 minutes. The centre will still be a little jiggly.
Allow the cake to rest at room temperature until cool enough to place in the fridge. Let the cheesecake chill 4-6 hours or overnight for best results.
Serve with fresh berries.

Notes

I used 2% cottage cheese, but low-fat or full-fat would also work.
For a rich cheesecake, stick with Greek yogurt. It's also higher in protein.

Nutrition

The post High Protein Strawberry Cheesecake appeared first on Teri-Ann Carty.

Chocolate Raspberry Bundt Cake

Teri-Ann Carty — Wed, 28 Jan 2026 09:00:43 +0000

Home » Desserts » Cakes

Chocolate Raspberry Bundt Cake

Created by: Teri-Ann Carty

This Chocolate Raspberry Bundt Cake is rich, deeply chocolatey, and perfectly balanced with tart raspberries and a silky ganache. A high-protein, gluten-free dessert that feels indulgent, beautiful, and easy enough to bake anytime a celebration calls.

This post may contain affiliate links

Chocolate Raspberry Bundt Cake (High Protein)

There is something undeniably special about a chocolate bundt cake. It’s elegant without being fussy, rich without being overwhelming, and dramatic enough to feel like a celebration straight out of the oven. However, I have a thing for bundt cakes, and I couldn’t stop at chocolate. Chocolate and raspberries are a classic match, and the black cacao I used makes this insanely beautiful cake sing. It’s rich and decadent without crashing your blood sugar. I think the thing I love most about bundt cakes is that you can literally throw the ingredients together half hazardly and pour it all into one pan that does all the heavy lifting for you. Bundt pans instantly take a simple cake to extraordinary just by moulding it in a way that is intriguing.

The Best Raspberry Chocolate Bundt Cake

It’s been a while since I last made a bundt, but with Valentine’s Day around the corner, I couldn’t resist bringing you a brand new high protein dessert in the shape of my beloved bundt. Whether you’re single and ready to mingle or lovingly partnered, this cake should be on the menu. I have made it several times, and every time I do, it gets better! I added frozen raspberries to the batter and fresh raspberries on top of the easy ganache icing. This cake will make you want to skip dinner and head straight to dessert.

And you might be asking, where does the protein come from?

Well, from my fave protein brand Botanica, of course! I used the chocolate protein for this one, but honestly, use any protein powder you have on hand (no fruity ones, please!!!!). There is 1/2 cup of yogurt, 2 eggs and protein powder. In addition to the fibrous raspberries, which helped with the sweetness, which meant I could drop the refined sugar to 1/4 cup for the entire cake!! If you want to eat a healthy cake that feels and tastes like cake cake, this is for you. I can’t wait for you to try it! It’s simple, beautiful, and deeply satisfying, and might just become your new go-to best chocolate bundt cake recipe!

Chocolate Raspberry Bundt Cake Ingredients

This raspberry chocolate bundt cake recipe uses everyday ingredients with a few thoughtful swaps to keep the cake tender, rich, and balanced.

Eggs: provide structure and stability to the cake while keeping the crumb tender. They help bind everything together.
Yogurt: adds moisture and a gentle tang that balances the richness of the chocolate; any type of yogurt will work.
Olive Oil: keeps this chocolate bundt cake incredibly moist, even after a day or two. It also gives the cake a subtle richness without weighing it down.
Sugar: a modest amount of sugar rounds out the flavours and enhances the chocolate without overpowering the cake.
Very Ripe Bananas: act as a natural sweetener and contribute moisture to the batter. They help create a moist chocolate bundt cake without relying heavily on added sugar.
Vanilla: deepens the overall flavour of the cake and enhances the chocolate. It adds warmth and rounds out all the other ingredients.
Salt: essential for balance, helping to sharpen the chocolate flavour and prevent the cake from tasting flat.
Gluten-Free Flour Blend: provides structure and stability while keeping the cake light. It ensures the bundt cake holds its shape beautifully.
Almond Flour: adds richness and a subtle nutty flavour while contributing to a tender crumb. It pairs especially well with chocolate and raspberry.
Botanica Chocolate Protein Powder: boosts the protein content and adds structure to the cake. It also enhances the chocolate flavour without making the cake heavy.
Black Cacao Powder: delivers a deep, intense chocolate flavour reminiscent of brownies or dark chocolate cake. It’s what gives this bundt cake its dramatic colour and richness.
Baking Powder and Baking Soda: this combination helps the cake rise evenly and prevents it from becoming dense. Together, they create a light yet sturdy crumb.
Frozen Raspberries: add bright pops of tartness that cut through the rich chocolate. Using frozen berries helps prevent excess moisture and bleeding into the batter.
Chocolate Chips: melt into pockets of indulgence throughout the cake. They add extra richness and make every slice feel decadent.

How To Make This Chocolate Raspberry Bundt Cake

Prepare the Pan and Oven

Preheat your oven to 350°F and generously grease your bundt pan, making sure to get into every curve and edge. Bundt cakes are stunning, but proper greasing is essential for a clean release.

Build the Batter

In a large bowl, mash the ripe bananas until smooth. Whisk in the sugar and olive oil, followed by the eggs, until the mixture looks glossy and cohesive. Add the yogurt and vanilla and whisk again until fully combined.

Fold and Fill

Add the dry ingredients and gently fold until no floury bits remain. The batter will be thick but spreadable. Carefully fold in the frozen raspberries and chocolate chips, being mindful not to overmix. Scoop the batter evenly into the prepared bundt pan and smooth the top.

Bake and Cool

Bake for 45–50 minutes, until a long skewer inserted into the thickest part comes out mostly clean with a few moist crumbs attached. Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

How to Make Chocolate Raspberry Ganache

Heat the Cream

Finely chop the chocolate and place it in a heatproof bowl. Warm the cream just until it begins to steam — do not boil.

Melt the Chocolate

Pour the warm cream over the chocolate and let it sit untouched for about 60 seconds. This allows the heat to gently melt the chocolate.

Stir Until Silky

Starting from the centre, stir slowly until the ganache becomes smooth, glossy, and fully emulsified.

Finish the Cake

Once the bundt cake has cooled completely, pour the ganache over the top and allow it to naturally cascade down the sides. Finish with fresh raspberries for a simple, elegant garnish.

How to Customize Your Chocolate Raspberry Bundt Cake

This raspberry chocolate cake is flexible and fun to jazz up in your own way. If you don’t have raspberries, cherries or chopped strawberries work beautifully instead. For a deeper chocolate flavour, increase the cacao slightly. If you prefer a sweeter cake, you can add a touch more sugar or use semi-sweet chocolate chips instead of dark. You could add espresso to this recipe if you want it to have some subtle coffee notes. Omit the ganache or make a different flavour if you’re looking for more range.

Bundt Cake Baking Tips

Always grease the pan thoroughly, getting into every groove.
Let the cake cool slightly before unmoulding; too soon, and you might tear the cake; likewise, if you wait too long, the cake may stick to the pan.
Avoid overbaking, as bundt cakes continue to cook slightly as they cool.
Using a long skewer rather than a short toothpick helps ensure the centre is fully baked.

Why I Love This Bundt Cake Recipe

In my opinion, this best chocolate bundt cake hits that sweet spot between indulgent and nourishing! It’s rich but not heavy, chocolate-forward without being overpowering, and balanced by the brightness of raspberry. It’s the kind of cake that works for birthdays, dinner parties, afternoon coffee, or quiet moments when you just need a really good slice of cake. No frosting skills required, no layers to fuss over, just an easy, beautiful chocolate raspberry cake!

Bundt Cake FAQs

Can you freeze bundt cake? Yes. Wrap individual slices tightly and freeze for up to three months. Thaw at room temperature before serving.

How do I keep bundt cake moist? Proper fat, yogurt, and avoiding overbaking are key. Store covered at room temperature for up to two days.

Can I make this without protein powder? You can replace the protein powder with additional flour, though the texture may be slightly lighter.

Do frozen raspberries work better than fresh? Frozen raspberries hold their shape better during baking and reduce excess moisture.

Other Cake Recipes To Try Next

If you love this chocolate raspberry bundt cake, don’t forget to leave a rating and review below! Try one of these other bundt cakes next:

Chai Swirl Bundt Cake

Blood Orange Blueberry Bundt Cake

Lemon Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Chocolate Raspberry Bundt Cake (High Protein)

Course Dessert

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 2

Servings slices

Calories 418kcal

Author Teri-Ann Carty

Equipment

mixing bowl, whisk, oven, spatula, offset spatula, ice cream scoop
bundt pan

Ingredients

2 eggs
½ cup yogurt*
½ cup olive oil
¼ cup sugar
2 bananas mashed and very ripe
1 tsp vanilla
½ tsp salt
1¾ cup gluten free flour blend
1 cup almond flour
¼ cup chocolate protein powder
½ cup black cacao powder
2½ tsp baking powder
½ tsp baking soda
½ cup cream or milk
1 cup frozen raspberries
½ cup chocolate chips

Ganache Ingredients

100 gr dark raspberry chocolate* chopped
½ cup heavy cream
fresh raspberries

US Customary - Metric

Instructions

Preheat oven to 350. Grease the inside of the bundt pan with nonstick spray.
Add ripe bananas to a large mixing bowl and mash. Add sugar and oil and whisk to combine.
Add eggs and whisk well.
Add yogurt and vanilla and whisk until smooth.
Add dry ingredients. Use a spatula to mix until no dry ingredients remain.
Add cream or milk to the batter to thin it out until well combined. Batter should be smooth and glossy.
Add raspberries and chocolate chips and mix until combined.
Use an ice cream scoop to divide batter evenly into the prepared bundt pan. Smooth out the top using an offset spatula.
Place in the oven to bake for 45-50 minutes. Use a long skewer to check if it's fully baked through. Be careful not to over bake it, or it could become dry.
Let the bundt rest for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
Once the cake has cooled, add dark chocolate to a bowl.
Heat cream until it slightly starts to simmer and pour over the dark chocolate. Let the cream and chocolate hang out for 60 seconds, and then start to stir them together. Be patient, the cream will melt the chocolate, and you will be left with a silky ganache.
Pour over the cake and top with fresh raspberries.
Best eaten on the same day as it's baked.

Notes

Any type of yogurt will work in this recipe. I used grass fed 2% yogurt!
I was lucky and had a bar of Lindt dark raspberry chocolate on hand, but use any dark chocolate or chocolate chips!

Nutrition

The post Chocolate Raspberry Bundt Cake appeared first on Teri-Ann Carty.

High Protein Vanilla Birthday Cake

Teri-Ann Carty — Wed, 31 Dec 2025 09:00:38 +0000

Home » Desserts » Cakes

High Protein Vanilla Birthday Cake

Created by: Teri-Ann Carty

This High Protein Vanilla Birthday Cake is light, moist, and made with protein powder, Greek yogurt, and olive oil for a healthier take on a classic. Perfect for birthdays and celebrations, it’s simple to make, beautifully balanced, and dressed with a delicious, light vanilla frosting.

This post may contain affiliate links

High Protein Vanilla Birthday Cake

Well, that’s officially a wrap on 2025! My birthday was just a few days ago, and 51 already feels good. It’s safe to say that I’ve made it through the hardest year of my life and came out the other end swinging like a badass, and somehow, I feel like I am just getting started! My business is growing, and I feel big things are heading towards me in 2026.

For those of you who have your ear to the ground around astrology, you may already know that we are closing a 9-year cycle. It couldn’t be truer for me. My divorce will be finalized this year, and I will be closing a cycle on a 9-year relationship. We are leaving the year of the snake, where we shed and released and did the work to make way for the horse. Freedom, fresh energy, creativity and NEW BEGINNINGS. The ending of my marriage forced me to do some major inner transformation. It has not been easy, but like with all things, it was necessary. I have no desire to ever have to go through anything like this again, and thankfully, I never will. So, to that, LET’S EAT SOME CAKE!

My Birthday Cake

There is something timeless about a vanilla birthday cake. It doesn’t need to shout. It doesn’t need layers of gimmicks or overly sweet fillings. A good vanilla cake is soft, tender, fragrant, and quietly confident; the kind of cake that feels right every single time a candle is lit. This High Protein Vanilla Birthday Cake is my version of a celebration classic. It’s light and moist, gently sweetened, and made with nourishing ingredients that support balanced energy without taking away from the joy of a birthday moment. This is a cake you can feel good about baking, sharing, and enjoying, whether it’s for a big milestone, a quiet birthday dinner, or simply because cake feels like the right thing to do.

Protein Birthday Cake, yes please!

For the past 3 years, I’ve been making my own birthday cake, and this year we are going all white! I wanted high in protein, little frosting and fluffy, yummy deliciousness. I achieved all the above. I used my favourite protein powder, Botanica Health Vanilla Protein Powder, for the boost of protein, but let’s not forget the cup of Greek yogurt and 3 eggs too. I will be coming back to this cake forevermore when a celebration needs to be had.

2026 is going to be an epic year, I can just feel it, and I wanted to say thank you to each of you! Without your support, I wouldn’t be able to have this job. I love creating recipes for you weekly and promise to keep bringing lower sugar, high-protein recipes the way I do best. There will be growth, of that I am certain. Happy New Year!

What Makes A Cake A Birthday Cake?

A birthday cake is less about perfection and more about intention. It’s the cake that gets candles, gets sliced generously, and gets remembered. A true birthday cake should feel celebratory, comforting, and familiar. Something about chocolate cake and vanilla cake rings totally true for birthday cakes. I don’t know what it is, but maybe it’s the familiar flavour, or perhaps it’s the way they are decorated. I LOVE chocolate cake, last year’s birthday cake was champagne, and the year before was a Double Chocolate Cake, but something about an all white cake this year felt truly fitting and refreshing. Vanilla pairs beautifully with nearly any frosting, topping, or decoration. It’s simple, elegant, and timeless, and exactly what you’d want from a birthday cake recipe!

What Makes This Birthday Cake Healthier?

This healthy birthday cake leans into balance rather than restriction. There is a handful of secret ingredients that make this cake a lot more wholesome, but don’t skimp on indulgence at all. Botanica protein powder, Greek yogurt, olive oil, and banana support moisture, structure, and gentle sweetness without relying entirely on a whole lot of sugar and butter. The result is a cake that feels indulgent but grounded. It’s a birthday cake recipe that won’t leave you feeling weighed down after the celebration!

Tools You’ll Need to Make This Cake

Having the right tools makes baking smoother and more enjoyable. Here’s what you’ll need:

Two 8-inch cake pans and measuring cups
Stand mixer or hand mixer
Rubber spatula, and an offset spatula for smoothing the batter and frosting

High Protein Vanilla Birthday Cake Ingredients

Each ingredient in this protein birthday cake plays a specific role in texture and flavour.

Cake Ingredients

Flour: provides the structure for this cake in combination with the protein, giving it a soft yet sturdy crumb that holds up beautifully to slicing and frosting without feeling dense.
Botanica vanilla protein powder: boosts the protein content while reinforcing the vanilla flavour, making this cake more nourishing without compromising texture or taste.
Baking powder: responsible for lift, helping the cake rise evenly and creating a light, fluffy interior.
Salt: a small amount balances sweetness and enhances all the other flavours in the cake, especially the vanilla!
Banana: adds natural sweetness and moisture, keeping the cake tender while reducing the need for excess sugar.
Sugar: sweetens the cake and contributes to its soft, delicate crumb, giving it that classic birthday cake feel.
Olive oil: keeps the cake moist for days and creates a supple texture without heaviness.
Butter: brings richness and that unmistakable birthday cake flavour, rounding out the olive oil for the perfect balance.
Greek yogurt: adds protein, moisture, and a subtle tang, resulting in a cake that’s plush and satisfying rather than dry.
Eggs: bind the batter, add structure, and help create a tender yet resilient cake layer.
Vanilla: the heart of this cake! Warm, fragrant, and comforting, tying everything together beautifully.

Easy Vanilla Icing Ingredients

Butter: forms the base of the icing, creating a creamy, spreadable frosting that feels indulgent without being heavy.
Icing sugar: provides sweetness and structure, allowing the frosting to whip up smooth and light.
Cream: loosens the frosting just enough, giving it a silky texture that spreads effortlessly.
Vanilla: adds warmth and depth, adding to the vanilla flavour of this cake.
Sea salt: A touch of sea salt cuts through the sweetness and elevates the frosting, making every bite more balanced and delicious.

How to Make This High Protein Birthday Cake

Prep the Pans and Dry Ingredients

Preheat your oven to 350°F and grease and line your cake pans with parchment. Whisk together the dry ingredients and set them aside so everything is ready to go.

Make the Batter

In the bowl of a stand mixer, beat the banana, sugar, olive oil, and butter until smooth and creamy. Add the eggs one at a time, mixing well between each addition, then add the yogurt and vanilla and beat until the batter is uniform.

Bake and Cool

Gradually add the dry ingredients on low speed, increasing slightly as the batter comes together. Divide the batter evenly between the prepared pans and smooth the tops. Bake until golden and set, then allow the cake layers to cool completely before frosting.

Ideas For Frosting and Decorating Vanilla Cake

This cake pairs beautifully with the included easy vanilla icing recipe, but it’s also incredibly customizable. You can frost it lightly for a simple, elegant finish or add more frosting for a classic birthday look. Fresh berries, sprinkles, shaved chocolate, or edible flowers can all help make the birthday vibes come to life. Vanilla cake is a blank canvas, which is totally fun to decorate in the way that feels most like the person or event you are celebrating!

How Can I Make This Cake Ahead of Time?

You can bake the cake layers a day in advance and store them wrapped at room temperature or in the fridge. Frost the cake the day of serving for the freshest look and texture. This makes it ideal for birthdays where you want to enjoy the moment rather than rush through baking.

How Do I Prevent Cake Layers From Sinking?

Make sure all ingredients are at room temperature, avoid overmixing once the flour is added, and bake the cake fully before removing it from the oven.

How Do I Store the Best Birthday Cake?

Store the frosted cake in the fridge in an airtight container. If serving from the fridge, let the slices sit at room temperature briefly so the cake softens and warms up slightly.

Why You’ll Love This Vanilla Birthday Cake Recipe

This cake is soft, moist, lightly sweet, and deeply comforting. It feels classic but thoughtful, celebratory yet nourishing. It’s the kind of best vanilla birthday cake recipe you’ll come back to year after year because it’s easy to make, secretly healthy, and so delicious!

Tips For Making This Healthy Birthday Cake

Use room-temperature ingredients for a smooth batter.
Don’t rush the bake time; yogurt-rich cakes need patience.
Let the cakes cool fully before frosting.
Lightly frost for balance, or double the frosting for drama!

High Protein Birthday Cake FAQ

How long does birthday cake last? If it’s not all eaten in one day (which would be amazing, yay leftovers), you can store it in the fridge for up to four days from baking.

Can I freeze my birthday cake? Yes, freeze the unfrosted layers wrapped tightly for up to two months.

Can I use another protein powder? Yes, but choose one with a neutral vanilla flavour and minimal sweeteners.

Can I make cupcakes with this recipe? Absolutely, however, you will want to adjust the baking time slightly, keep an eye on them to avoid burning!

Can I use a different frosting recipe? Of course. Cream cheese frosting or whipped chocolate frosting works beautifully as well.

Did You Make This Healthy Birthday Cake Recipe?

Let me know by leaving a comment and rating below! Also, share yours on social media and tag me @terianncarty

If You Like This Birthday Cake, Here Are Some Other Healthy Treats to Try

Double Decker Chocolate Cake

Chai Swirl Gluten Free Bundt Cake

White Chocolate Cranberry Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

High Protein Vanilla Birthday Cake

Course Dessert

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 45

Servings slices

Calories 640kcal

Author Teri-Ann Carty

Equipment

2 8" circle cake pans
oven
stand mixer or hand mixer
offset spatula

Ingredients

Birthday Cake Ingredients

2½ cups flour
¼ cup vanilla protein powder
1 tbsp baking powder
½ tsp salt
1 banana
¾ cup sugar
½ cup olive oil
½ cup butter softened to room temperature
1 cup Greek yogurt
3 eggs
2 tsp vanilla

Easy Vanilla Icing Ingredients

¾ cup butter soft
3 cups icing sugar
2 tbsp cream
1 tsp vanilla
¼ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350. Grease and line 2 8" cake pans.
Whisk dry ingredients together and set aside.
Add banana, sugar, oil and butter to the bowl of a standing mixer and beat until smooth and creamy.
Add eggs one at a time, beating until fully combined.
Add yogurt and vanilla and beat one more time until the batter is homogeneous.
Add dry to wet on low speed. Gradually increase speed to medium-high. Scrape down the bowl as needed.
Use an ice cream scoop to equally divide batter into the pans. I put 7 heaping scoops of batter in both pans and divided the remaining into the pans.
Smooth out the top with an offset spatula.
Bake for 32-35 minutes until a toothpick comes out clean and the top of the cake turns slightly golden brown.*
Place cake pans on a wire rack. Use a knife to go around the cake pans, separating the cake from the side of the pan. Let the cakes cool in the pans for 10 minutes.
Once the cake has cooled, make the icing.
Place butter in a clean bowl of a stand mixer. Beat butter for 2 minutes.
Add 2 cups of icing sugar, 1 tbsp of cream, vanilla and salt. Beat again and add the last cup of icing sugar. If the icing looks dry, add a splash more cream.
This makes ample frosting for a lightly frosted cake.*

Notes

This cake takes a little longer to cook than most white cakes because of the yogurt. Make sure you bake it for the length of time as instructed. Ovens will vary in temperature. Cake should bounce back when lightly pressed in the middle. Mine was lightly browned all over.
I prefer a lightly frosted cake. If you prefer more frosting, increase the butter to 1 cup and keep the sugar at 3 cups.

Nutrition

The post High Protein Vanilla Birthday Cake appeared first on Teri-Ann Carty.

Pumpkin Crumble Cake

Teri-Ann Carty — Wed, 29 Oct 2025 08:00:05 +0000

Home » Desserts » Cakes

Pumpkin Crumble Cake

Created by: Teri-Ann Carty

This Pumpkin Crumble Cake is everything you want in a fall bake: it's soft, spiced, and topped with a golden oat crumble. It’s lower in sugar, higher in protein, and drizzled with creamy yogurt glaze for the perfect finish. Serve it warm with coffee or enjoy it as a cozy dessert all season long.

This post may contain affiliate links

Pumpkin Crumble Cake (Low Sugar, High Protein)

The colours are finally popping around the city, and I just have this overwhelming feeling of joy for October. I have had a glorious month so far, filled with family and friends. I just LOVE having family and friends come together for Canadian Thanksgiving, it’s one of my favourite times of the year. Nothing beats sweater weather, scarves and warm woolly hats to cover our ears. Fall is so bountiful in so many ways. My only complaint is that it doesn’t last long enough!

Autumnal food is probably my favourite as well; root vegetables, squash, soups and cozy casseroles are some of the childhood food memories that come to mind. Of course, let’s not forget about the fact that pumpkin spice is everywhere. My friend is visiting from the UK, and he has never had pumpkin pie before! I can’t wait to see his face after that first bite.

Which brings us to today’s recipe. I have been on a bit of a pumpkin kick this month, but I can’t help it; it’s so dang good in desserts! No recipe is safe around me right now; I will find a way to pumpify it! This high protein crumb cake is no exception! Putting protein at the forefront, lower sugar content, and packed with flavour, this cake is easily one of my new favourite recipes! It has the most cozy crumble topping, like my other crumble cakes: Carrot Banana Crumble Cake, Apple Crumble Cake, and the delicious Gingerbread Crumble Cake. This cake is the perfect midday snack with a steaming hot cup of tea!

Pumpkin Crumb Cake: A Fall Breakfast or Dessert

If you love pumpkin pie and coffee cake, this pumpkin crumble cake might become your new fall favourite. It has the soft, fluffy texture of a classic crumb cake with all the warming notes of pumpkin spice and brown sugar. The addition of Botanica protein powder makes it more nourishing while keeping every bite rich and satisfying. If you’re not on the Botanica train with me yet, I honestly don’t know what to tell you. This is my favourite protein powder for YEARS now, I honestly put it in everything (as you may already know) and it seriously just enhances any recipe AND makes it protein forward. Win win if you ask me! This crumb cake is no exception, and adding protein is what helps make it feel like dessert for breakfast or just a decadent dessert, but it’s secretly healthy!

Ingredients for Easy Pumpkin Crumble Cake

Each ingredient in this easy pumpkin crumble cake plays a role in creating the perfect texture, flavour, and aroma.

For the Cake

Eggs: Provide lift and structure while keeping the crumb tender and moist.
Coconut sugar: Brings a deep caramel note that complements the pumpkin without overpowering it.
Olive oil: Adds moisture and richness while helping the cake stay soft even after cooling.
Vanilla extract: Enhances the natural sweetness and warmth of pumpkin spice.
Pumpkin puree: The heart of this recipe, giving the cake its moist, velvety texture and earthy sweetness.
Butter: Adds flavour and a bakery-style crumb that feels indulgent but balanced.
Flour: Forms the structure of the cake while maintaining a light, fluffy interior.
Botanica protein powder: Boosts protein content and adds subtle nutty depth to each bite.
Pumpkin spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that defines this seasonal favourite.
Baking powder and baking soda: Ensure the perfect rise and a soft, airy crumb.
Salt: Balances the sweetness and enhances every warm, spiced note.
Milk: Brings the batter together and creates a silky, smooth consistency.
Dates: Add natural sweetness and chewy pops of flavour throughout the cake.

For the Crumble Topping

Oats: Give texture and crunch to the topping, creating that signature crumble layer.
Flour: Helps bind the topping and keeps it crisp once baked.
Coconut sugar: Adds a light caramel flavour that melts beautifully over the cake.
Pumpkin spice: Echoes the warm fall flavours found in the cake base.
Salt: Brings out the sweetness and keeps the crumble from tasting flat.
Butter: The key to a perfect crumble, melts into golden clusters that crisp up in the oven.

For the Yogurt Drizzle

Greek yogurt: Adds a tangy contrast to the sweet crumble, balancing the flavours.
Maple syrup: Naturally sweetens and helps achieve a pourable glaze consistency.

How to Make Pumpkin Crumble Cake

This recipe is easy enough for everyday baking but beautiful enough for special occasions. Follow these steps for a perfectly moist, golden, and aromatic pumpkin crumb cake.

Prepare the Pan

Preheat your oven to 350°F (175°C). Line the bottom of an 8 or 9-inch springform pan with parchment paper and grease the sides with butter or nonstick spray. This ensures an easy release and clean edges.

Whisk the Wet Ingredients

In a large mixing bowl, whisk together melted butter and coconut sugar until combined. Add the eggs and whisk until light and fluffy. Stir in vanilla and pumpkin puree until the mixture is smooth and creamy.

Combine the Dry Ingredients

Place a fine-mesh sieve over the bowl and sift in flour, protein powder, pumpkin spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet until almost fully combined. Pour in the milk and mix until smooth. Fold in the chopped dates for little bursts of natural sweetness throughout the cake.

Make the Crumble Topping

In a separate bowl, combine oats, flour, coconut sugar, pumpkin spice, salt, and melted butter. Mix until clumps form; these will bake into golden, crunchy bits.

Assemble and Bake

Pour the batter into the prepared springform pan and smooth the top. Scatter the crumble topping evenly over the surface. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.

Cool and Drizzle

Allow the cake to rest for 10 minutes before releasing the springform. Transfer to a wire rack to cool completely. For the drizzle, whisk together Greek yogurt and maple syrup until smooth and pourable, then drizzle over the cooled cake before serving.

How to Decorate Pumpkin Crumble Cake

This cake doesn’t require much attention post baking. It’s almost best to keep it simple and elegant, as that’s the whole charm of a homemade crumb cake. Once cooled, drizzle the yogurt glaze over the top in long, uneven streaks for a rustic finish. You can also sprinkle a pinch of pumpkin spice or a handful of crushed nuts for added texture. Serve on a wooden board or cake stand for a cozy, autumnal presentation.

How to Store Leftover Pumpkin Crumble Cake

Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five. To reheat, warm slices gently in the oven or microwave for that fresh-baked softness. The crumble stays crisp, and the flavour deepens with time, making this cake even better the next day.

Why You’ll Love This Crumb Cake Recipe

This Pumpkin Crumble Cake has everything you love about fall baking. It’s high in protein yet perfectly tender and moist, with each bite offering warmth and comfort. The lower sugar content allows the natural sweetness of pumpkin and dates to shine, while still feeling indulgent and satisfying. It’s equally suited for breakfast, brunch, or dessert, a beautiful bake that transitions effortlessly from morning coffee to an after-dinner treat. With simple ingredients and no fancy equipment required, this recipe is approachable and reliable, perfect for both seasoned bakers and beginners. Best of all, it keeps beautifully and tastes even better the next day as the flavours meld and deepen.

Tips for Making This Healthy Pumpkin Crumble Cake

Don’t overmix once you add the dry ingredients; this keeps the cake light and fluffy.
For a gluten-free option, try a 1:1 gluten-free flour blend.
If you prefer it sweeter, increase the coconut sugar slightly.
Swap dates for raisins, cranberries, or chopped nuts for variation.
Let the cake cool fully before drizzling to avoid melting the glaze.

Pumpkin Crumble Cake FAQ

Is crumb cake the same as coffee cake? They’re very similar! Both feature a soft, moist cake with a buttery crumb topping. Coffee cake often includes a ribbon of cinnamon sugar inside, while crumb cake has a thicker, crunchier topping.

What pairs well with pumpkin cake? Pumpkin crumb cake is delicious with coffee, tea, or a chai latte. It also pairs beautifully with whipped cream, vanilla ice cream, or a spoonful of yogurt for breakfast.

Can I make this pumpkin crumble cake ahead of time? Absolutely. This cake keeps beautifully when made a day in advance. Simply bake, cool completely, and store it covered at room temperature or in the fridge. The flavours deepen overnight, and the crumble stays delightfully crisp.

Can I make pumpkin crumble cake gluten-free? Yes, you can! A high-quality 1:1 gluten-free flour blend works beautifully in this recipe. The texture remains soft and tender, and the crumble bakes up just as golden and crisp.

Can I freeze pumpkin crumb cake? Definitely. Once cooled, wrap slices tightly and freeze for up to three months. When you’re ready to enjoy, thaw overnight and warm in the oven for that just-baked aroma.

How do I know when my crumb cake is done baking? Insert a skewer or toothpick into the center; it should come out clean or with a few moist crumbs. The top will be golden, and the crumble will feel firm to the touch.

Did you make this recipe?

Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious recipes next:

High Protein Apple Pie Baked Oats

High Protein Blend Pancakes

High protein Cookie Dough Bark

High Protein Carrot Cake Loaf

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Pumpkin Date Crumble Cake

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 2

Servings slices

Calories 423kcal

Author Teri-Ann Carty

Equipment

8 or 9-inch springform pan
stand or hand mixer (can also use a whisk and a spatula)
parchment paper, oven

Ingredients

Cake Ingredients

2 eggs
½ cup coconut sugar
¼ cup olive oil
1 tbsp vanilla
1 cup pumpkin puree
¼ cup butter melted
1¾ cup flour*
1 scoop Botanica protein powder
2 tsp pumpkin spice
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup milk
5 dates pit removed and roughly chopped

Crumble Topping Ingredients

¼ cup oats
½ cup all purpose flour*
2 tbsp coconut sugar
1 tsp pumpkin spice
¼ tsp salt
¼ cup butter melted

Yogurt Drizzle

⅓ cup Greek yogurt
1 tbsp maple syrup

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line the bottom of a springform pan with parchment paper and spray the pan with nonstick spray or grease with butter.
To a large mixing bowl, add butter and sugar. Beat with a whisk to combine. (This can be done with a stand mixer or a handheld mixer)
Add eggs and oil and beat again until light and fluffy.
Add vanilla and pumpkin puree and beat again.
Place a fine mesh sieve over batter and sift in dry ingredients. Fold dry into wet until almost incorporated. Pour in milk and mix until smooth.
Add chopped dates and mix one last time.
Transfer to the prepared springform pan and smooth the top with your spatula.
Make the crumble topping by adding all the ingredients to a bowl and mixing well to combine.
Use your hands to scatter the topping on top of the cake.
Bake for 45-50 minutes until a skewer comes out clean. From the middle of the cake. Let the cake rest for 10 minutes before removing the springform.
Carefully slide the cake onto a wire rack to cool before drizzling with yogurt glaze. To make glaze, simply combine yogurt and maple syrup in a bowl and stir until you achieve a runny consistency. You might use 2 tbsp of maple syrup to achieve the consistency of a glaze. Use a spoon to drizzle on top of your cooled cake.
Serve and enjoy!

Notes

You can add up to 1 cup of coconut sugar to the batter, but I kept this LOW IN SUGAR on purpose. If you have a sweeter tooth, go for it.
I haven't tried this cake with an alternate flour, but quite sure a 1:1 gf flour would work just fine.
Not a fan of protein powder? Omit it. The recipe will still be brilliant.
Not a fan of pecans? Use a nut that you and your family love. Sliced almonds would be great!

Nutrition

The post Pumpkin Crumble Cake appeared first on Teri-Ann Carty.

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

Teri-Ann Carty — Fri, 17 Oct 2025 08:00:59 +0000

Home » Desserts » Cakes

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

Created by: Teri-Ann Carty

This Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream is everything you want in a fall dessert: creamy, cozy, lightly spiced, and free from refined sugar! It’s easy to make, perfect for sharing, and finished with a billowy swirl of whipped cream infused with warm pumpkin spice. Save it now, bake it this weekend!

This post may contain affiliate links

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

It’s officially hosting season, and I, for one, am thrilled! We just passed Canadian Thanksgiving, and it was such a blast. I absolutely loved being with my family, sharing good food and lots of laughs. If you’re into hosting like I am, this recipe is for you! Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream?! Said WHO!? It’s beyond delicious and absolutely perfect for fall and winter.

If you love pumpkin, you are in for a treat because this pumpkin cheesecake is out of this world good and packed with pumpkin flavours. Every October, pumpkin steals the show every fall and for good reason. I’ve been making pumpkin recipes forever; hello to the most insanely delicious pumpkin brownies and say good morning to the pumpkin granola (duh). pumpkin bread? Yeah, I’ve got that too! I just love how versatile pumpkin is, from sweet to savoury. If you can believe it or not, I actually have more pumpkin recipes up my sleeve for this month, so make sure you’re tuned in and subscribed to my newsletter!

Look, I know that desserts are supposed to be that special thing you have where you don’t care about how healthy it is, but when you love dessert as much as I do, you have to think about it! I’ve gone ahead and made this pumpkin cheesecake refined sugar free by using coconut sugar and low sugar cookies for the crust. I know it’s hard to pass up on dessert if you’re watching your sugar intake, but you can rest easy, this one is a goodie!

There are a couple of different ways you can make this cake. One way is with a stand mixer. That’s a good idea, but most of us don’t have an expensive stand mixer in our kitchens. I went with a hand mixer to get this cheesecake as smooth as can be. I am so obsessed with my new cordless mixer from Zwilling. I stopped using my old one because the cord made it annoying to navigate while making my videos. This powerful mixer gets the job done and done so efficiently, you’ll surprise yourself!! If you’ve been thinking about an upgrade, this is that. You’ll be so happy you did! Alright folks, onto the cheesecake!

Pumpkin Cheesecake Ingredients

You only need a few real-food ingredients to pull this recipe together. Each element plays an essential role in creating the rich, spiced flavour and silky texture of this fall dessert.

Ingredients for Pumpkin Cheesecake Crust

Ginger: oat cookies add a deeply spiced, slightly sweet crunch that complements the pumpkin filling perfectly. I used Nairn’s brand, and they’re just the right texture.
Butter: the key to binding the crust and giving it richness, helping it crisp up as it bakes.
Pumpkin spice and salt: round out the flavour, balancing the sweetness and enhancing the warmth of the cookies. I shared my pumpkin spice blend in this recipe here if you want to make your own (aka mine hehe).

Ingredients for Pumpkin Filling

Cream cheese: the foundation of any great cheesecake, providing that creamy, tangy base. It must be at room temperature to ensure a smooth, lump-free batter.
Eggs: essential for structure; eggs bind the filling while giving the cheesecake a light, custardy texture.
Coconut sugar: sweetens the filling with a subtle caramel depth while keeping it refined sugar free.
Pumpkin purée: the star of the show, adding a naturally sweet, earthy flavour and soft orange hue. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
Greek yogurt: adds a bit of tang and lightness, cutting through the richness and helping to balance the texture.
Vanilla and pumpkin spice: deepen the fall flavour profile, making every bite taste warm and nostalgic.
Salt: sharpens all the flavours and keeps the cheesecake from tasting flat or overly sweet.

Ingredients for Pumpkin Spiced Whipped Cream

Whipping cream: forms the base and is whipped into soft, cloud-like peaks to contrast the dense cheesecake.
Coconut sugar: sweetens the cream with a warm, molasses-like note that pairs beautifully with pumpkin.
Pumpkin spice: continues the theme and makes this whipped cream stand out as more than just a topping; it’s a feature.
Salt: just a pinch, brightens and balances the sweet and spiced elements.

How To Make a Pumpkin Cheesecake

Making cheesecake is actually easier than you might think. While a little time consuming, the actual process is quite passive and lots of fun to explore! Follow these easy recipes and you’ll be sharing a pumpkin cake with those you love in no time!

Prep the crust

Preheat your oven to 325°F. Line the base of a 9-inch springform pan with parchment and grease the sides. Blend the ginger oat cookies in a blender until they resemble fine crumbs. Mix with melted butter, pumpkin spice, and salt, then press the mixture firmly into the base and up the sides of your pan. Bake for 15 minutes, then let it cool completely.

Mix the filling

In a large bowl, beat the room-temperature cream cheese until fluffy (about 3 minutes). Add the coconut sugar and beat again. Add eggs one at a time, then fold in the pumpkin purée, Greek yogurt, vanilla, pumpkin spice, and salt. Mix until smooth.

Bake the cheesecake

Pour the filling into the cooled crust. Wrap the outside of the springform pan tightly in foil to prevent leakage. Bake for 60–65 minutes, until the centre is just set. Run a knife around the edges to prevent cracking, then let it cool at room temperature for 1 hour. Chill in the fridge (still in the pan) for 6–7 hours or overnight.

How to Prevent Cracks in Pumpkin Cheesecake

Bring all ingredients to room temperature before mixing.
Don’t overmix once the eggs are added.
Bake low and slow, and let the cake cool gradually.
Run a knife around the edge after baking to loosen the cake from the pan.

How to Make Pumpkin Spice Whipped Cream

Whipped cream is easy to make and oh-so rewarding. Add the cream, pumpkin spice, coconut sugar, and salt to a mixing bowl. Use a hand mixer to whip until soft peaks or stiff peaks form, depending on your preference. Transfer to a piping bag and decorate the chilled cheesecake before serving.

Tips For The Perfect Whipped Cream

Chill your bowl and beaters: Cold tools make better whipped cream.
Taste before piping: Adjust the spice or sweetness to your liking.
Don’t overwhip: Stop when you see defined peaks; overwhipping leads to butter!

How to Adjust Whipped Cream Stiffness

For a soft dollop, whip just until soft peaks form. For a firmer pipeable texture, go a bit longer until stiff peaks form. Either way, it will hold beautifully on this chilled cheesecake.

Tips For Making Pumpkin Cheesecake

No water bath needed! I wrap my springform pan in foil to prevent any leakage and bake it straight on a lined baking sheet.
You can absolutely swap the cookies for graham cracker crumbs if that’s what you have on hand.
The cheesecake will settle and slightly shrink once chilled—that’s totally normal.
Coconut sugar gives the cheesecake a gorgeous colour and flavour, but feel free to use brown or white sugar if you prefer.

How to Store Pumpkin Cheesecake

Store the cheesecake in the fridge (covered) for up to 5 days. If you want to freeze it, wrap it tightly in plastic and foil, and store it for up to 1 month. Let it thaw in the fridge overnight before serving.

What To Do With Leftover Pumpkin Whipped Cream

Now, depending on how you feel about whipped cream (I can only assume wonderfully), you’re either going to be excited about the leftover or you’re going to empty out that piping bag on the cheesecake. Regardless your vibe, leftover pumpkin whipped cream is not a real problem because there are SO MANY ways to enjoy it! Add a dollop to your morning coffee or chai latte for a cozy, spiced twist. It’s also delicious spooned over waffles, pancakes, or oatmeal for an easy fall breakfast upgrade. You can even freeze the whipped cream in small dollops and drop them into hot drinks throughout the season.

Why You’ll Love This Easy Pumpkin Cheesecake Recipe

I cannot think of a single reason not to love this cake from the tip of the whipped cream to the cookie crumble; it’s absolute perfection. This cheesecake is smooth, rich, and ultra creamy, with the perfect balance of spice and sweetness. It’s made without refined sugar and features a deeply spiced gingersnap crust that adds warmth and crunch. Topped with a cloud of pumpkin whipped cream, it’s a festive dessert that feels special enough for the holidays, yet simple enough to enjoy anytime during the fall.

Pumpkin Cheesecake FAQ

Can I make this cheesecake ahead of time? Yes! This cheesecake needs to chill, so it’s the perfect make-ahead dessert.

Do I need a water bath? Nope. Wrapping the pan in foil and baking as-is works just fine.

What’s the best crust for pumpkin cheesecake? I love a spiced cookie crust, but graham crackers work beautifully as well.

Did you make this recipe?

Don’t forget to leave a rating and review below and share your experience! I would love to know how yours turned out and who you shared it with. Try these fabulous desserts next:

Caramel Apple Upside Down Cake

The 18 Best Gluten Free Cookies

High Protein Cookie Dough Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

Course Dessert

Cuisine Canadian

Prep Time 15

Chill Time 7

Total Time 8

Servings slices

Calories 331kcal

Author Teri-Ann Carty

Equipment

9" springform pan
cordless hand mixer
flat-bottomed ramekin, spatula, piping bag, fridge, oven

Ingredients

Crust Ingredients

285 grams ginger oat cookies approximately 22 cookies, I used these Nairns
6 tbsp butter melted
½ tsp pumpkin spice
pinch salt

Cheesecake Filling Ingredients

3 8oz blocks cream cheese room temperature
3 eggs room temperature
1 cup coconut sugar
1½ cup pumpkin puree
½ cup Greek yogurt
1 tsp vanilla
2 tsp pumpkin spice
½ tsp salt

Pumpkin Spice Whipped Cream

1 cup whipping cream
1 tbsp coconut sugar
½ tsp pumpkin spice
pinch salt

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Place parchment paper down in a 9" springform pan. Grease the sides of the pan well.
In a blender, add cookies. Blend until the cookies resemble sand.
Add blended cookies to a bowl with melted butter, spice and salt. Mix to combine.
Press the crust firmly into and up the sides of the prepared pan. I used a flat bottomed ramekin.
Bake for 15 minutes. Allow the crust to cool while you prepare the filling.
Once the pan is cool enough to handle, wrap the bottom and the sides with tinfoil.

Filling Instructions

To a large bowl, add cream cheese. Beat for 3 minutes until fluffy.
Add coconut sugar and beat again for 1 minute.
Add eggs, one at a time, beating until batter is light and airy.
Add pumpkin puree, vanilla, yogurt, spice and salt and beat until thoroughly combined.
Pour batter into now cooled crust.
Place cake onto a lined baking sheet and bake for 60-65 minutes.
Place cake on wire cooling rack. Run a knife around the edge of the pan to make it easier to release once completely cooled.
Leave cake for 1 hour at room temperature before adding it to the fridge for 6-7 hours. Keep the cake in the springform pan.
Once you are ready to serve, gently remove springform and slide onto a serving plate.
Make your whipped cream by adding the ingredients to a bowl. Use the handheld mixer to whip up your cream. Add to a piping bag and decorate your cake how you see fit.

Notes

You can swap out the cookies for graham wafer crumbs. Both work brilliantly.
No need for a water bath for this recipe. I wrap the bottom and sides of the pan to ensure there is no leakage!
The cheesecake will shrink in size slightly after chilling in the fridge. This is normal!
I used coconut sugar to keep this refined sugar free, but feel free to swap it out with brown or white sugar.

Nutrition

The post Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream appeared first on Teri-Ann Carty.

Healthier Caramel Apple Upside Down Cake

Teri-Ann Carty — Wed, 17 Sep 2025 08:00:00 +0000

Home » Desserts » Cakes

Healthier Caramel Apple Upside Down Cake

Created by: Teri-Ann Carty

This cozy Caramel Apple Upside Down Cake is packed with warm fall spices, golden apple slices, and just the right amount of sweetness. It’s easy enough for a weeknight bake but fancy enough to impress. Topped with a dollop of cinnamon whipped cream, this cake is a must-try for apple season!

This post may contain affiliate links

Apple Upside Down Cake

Apple season is in full swing, and I am beyond excited to share this brand-new Caramel Apple Upside Down Cake with a healthier twist! I’ve been on a mission to make healthier desserts for as long as I can remember, and now more than ever. I recently got some blood work done, and it seems that I’m forever going to be plagued by my father’s genetics. My blood sugar was at a 6, putting me in the pre-diabetic category. However, I’m not letting this news bring me down; in fact, I’m using it as motivation to take charge of my sugar and reverse these results!

As some of you may know, I tried going sugar free for about 10 days this past Spring. If you know me personally, you’ll know that it wasn’t fun for me. I will never stop making desserts. Let me just start by saying that – but my new thing? Making desserts that taste amazing without spiking my dang blood sugar. I promise to keep you updated as I will be testing again in another couple of months. I know this is not something I am alone in; many people struggle with their blood sugar levels, and that’s why I am being so transparent. My promise to you? We will bake our cake and eat it too (it just will be healthier – like this here upside down cake!)

Rant over, back to the baking. This apple cake here… I can’t tell you how happy this one made me (go check out my reel and watch the whole thing to see my reactions!). I tested it a couple of times to get the ratios just right, and all I can say is WOW! Everything from the crumb, the apple caramel topping and of course the cinnamon whipped cream. It’s such a dream, and I cut the sugar in this recipe to almost 1/2 of what you’ll find in other recipes.

PS. I’m obsessed with my new cordless mixer from Zwilling. I stopped using a hand mixer a while ago because I found the cords so annoying! This one is like magic. You recharge the battery and away you go. I was also very impressed with the mixer’s power. I also have the mini handheld cordless vacuum from Zwilling and found it so easy to clean up spilled flour while I was baking. If you’re looking to upgrade a few kitchen tools, I highly recommend this cordless mixer! Now, let’s get baking!

The Best Caramel Apple Upside Down Cake

This apple upside down cake is a showstopper. It’s moist, warmly spiced, and layered with caramel-glazed apple slices that turn golden and glossy after a flip. This version is made with better-for-you ingredients and just the right amount of sweetness. Whether you’re baking for a weekend gathering or just because it’s apple season, this cake delivers big cozy fall vibes in every bite!

What Is Upside Down Cake?

Upside down cake is exactly what it sounds like: a cake that’s baked with fruit and syrup on the bottom, then flipped over after baking so the fruit becomes a glossy, flavourful topping. Pineapple is the most iconic version, but apple is a close second, especially when caramel is involved. When the sugars caramelize with fruit, magic happens. Bake it, and you’ll see!

Is This Apple Cinnamon Cake Healthy?

This is a healthy apple cake by classic standards; lower in sugar, full of applesauce for moisture, and made with whole ingredients. It’s still a treat, but one you can feel good about sharing with family or enjoying for a cozy afternoon snack. Look, I called it “healthier” for a reason – it’s still got some refined sugar, and it’s not secretly filled with vegetables – it’s a cake, through and through, but it’s a cake you can eat without crashing afterwards!

Ingredients For This Healthy Caramel Apple Upside Down Cake

This recipe uses pantry staples and a few simple tricks to deliver major flavour:

Apple Caramel Layer

Sugar: Okay, I know it’s the first ingredient here, but it’s used in a small amount! The white sugar helps create the base of the caramel, providing rich sweetness and that beautiful amber finish when cooked.
Cinnamon: Adds warmth and depth to the caramel, enhancing the apple flavour.
Flaky Salt: Balances the sweetness and sharpens the overall flavour of the topping.
Apple: Forms the signature upside-down layer with soft, tender apples that bake into the caramel.

Cake Batter

Butter: Provides richness, moisture, and structure, helping to create a soft, fluffy crumb.
Brown Sugar: Adds a hint of molasses and extra depth of flavour that pairs perfectly with the warm spices.
Applesauce: Brings natural sweetness and moisture while reducing the need for additional fat (and sugar).
Eggs: Bind the batter together and contribute to a light, tender texture.
Vanilla: Adds depth and aromatic sweetness that rounds out the apple and spice notes.
Milk: Loosens the batter and adds necessary hydration for a smooth, even bake. I used unsweetened soy milk, but any milk will do!
Flour: Gives the cake structure and body, creating a tender but sturdy base. If you are gluten-free, use Bob’s free flour blend as a replacement.
Baking Powder + Baking Soda: Work together to lift the cake and keep it airy.
Cinnamon: Infuses the cake with cozy, comforting spice that complements the apple topping.
Nutmeg: Adds subtle earthiness and complexity to the spice blend.
Ginger: Offers a mild heat and brightness that enhances the warm flavours of the cake.
Salt: Balances the sweetness and deepens the overall flavour profile.

Cinnamon Spiced Whipped Cream

Whipping Cream: Whips into a light, billowy topping that adds a creamy contrast to the warm cake. There are dairy free versions of whipping cream if you need it, but I’ve not tested it in this recipe.
Sugar: Lightly sweetens the cream without overpowering the flavour.
Cinnamon: Ties the whipped cream back to the spiced cake with just a touch of warmth.
Vanilla: Brings aromatic sweetness and rounds out the flavour of the cream.
Salt: A small pinch elevates the flavours and balances the sweetness of the topping.

Which Apples Should I Use?

Look for apples that hold their shape when baked. Honeycrisp, Pink Lady, or Granny Smith are perfect choices. They keep their structure, offer a nice balance of tart and sweet, and pair beautifully with the caramel.

How To Make Caramel Apple Upside Down Cake

Let’s break this down step-by-step so you can create a perfect caramel apple upside down cake from scratch!

To Make the Upside Down Apple Cake Batter

Start by creaming the room temperature, softened butter and brown sugar together in a large bowl using a hand mixer. You’re looking for a light and fluffy texture that sets the base for a tender crumb. Next, beat in the applesauce until fully incorporated; it brings moisture and a gentle sweetness.

Crack in the eggs one at a time, mixing well after each addition, then stir in the vanilla to round out the flavour. In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, and warm spices like cinnamon, ginger, and nutmeg. Slowly add the dry mix into the wet, stirring just until combined. Pour in the milk and give it one final mix until smooth. Don’t overmix—just enough to bring everything together.

To Assemble and Bake the Cake

Preheat your oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper and grease the sides thoroughly. Meanwhile, prepare the caramel by combining sugar, cinnamon, flaky salt, and water in a small saucepan over medium heat. Stir gently and watch closely, it should bubble and turn a deep amber colour after about 4 minutes. Don’t walk away from this step!

Arrange the thinly sliced apples neatly in the base of your prepared pan, then pour the hot caramel directly over the fruit. Carefully spoon the cake batter over the apples and caramel, spreading it out evenly with a spatula. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 10–15 minutes, then invert it onto a serving plate. Allow it to cool for at least 30 minutes before slicing to let everything set beautifully.

Apple Upside Down Cake Topping

While your cake is cooling, make the cinnamon-spiced whipped cream. In a chilled mixing bowl, whip the cream using a hand mixer until it starts to thicken. Add the sugar, cinnamon, vanilla, and a pinch of salt, and beat until soft peaks form. Once your cake is cooled and ready to serve, dollop each slice with a generous spoonful of this light and creamy topping. It’s the perfect finishing touch that brings all the flavours together.

How to Serve Apple Cake

Serve this cake slightly warm or at room temperature with a generous spoonful of the delicious homemade cinnamon whipped cream. Dessert is truly perfect on its own, but if you served it alongside a warm cup of tea or a strong coffee, you’d be the perfect host!

Why You’ll Love This Apple Cake Recipe

I can’t imagine any reason not to love this cake! It’s a healthier take on a classic recipe, and it hits all the same sweet notes! The warm caramelized apple layer bakes right into the top, creating a beautiful, glossy finish that’s as stunning as it is flavourful. The cake itself is soft and tender, filled with cozy spices like cinnamon, ginger, and nutmeg. Thanks to the applesauce, it’s lower in sugar than your typical upside down cake while still incredibly moist and satisfying. You don’t need any fancy equipment to pull it off, just a hand mixer and a cake pan. Whether you’re baking for a dinner party or just want to treat yourself to something special, this recipe is elegant, approachable, and guaranteed to impress!

Upside Down Cake FAQ

How do I keep the apples from sticking? Line your pan with parchment and pour the caramel immediately over the apples to create a nonstick layer.

Can I make this cake ahead of time? Yes! It stores well at room temp (covered) for a day or in the fridge for up to 3 days.

Is this cake gluten-free? It can be. Use a 1:1 gluten-free flour blend like Bob’s Red Mill.

Can I make mini cakes or cupcakes with this recipe? Yes! Divide the batter and apple topping evenly between greased muffin tins or ramekins. Bake for 18–22 minutes or until golden and set. Let cool slightly, then flip out carefully.

Can I use frozen apples? You can, but they must be thawed and patted dry to remove excess moisture. Fresh apples work best for texture and visual appeal.

Try These Other Delicious Apple Recipes

If you’re loving the seasonal apple vibes, don’t stop here:

Apple Cinnamon Granola

Brown Butter Apple Crumble

Gluten-Free Apple Crumble Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Healthier Apple Upside-Down Cake (lower in sugar!)

Course Dessert

Cuisine Canadian

Prep Time 15

Cool Time 10

Total Time 1 15

Servings servings

Calories 455kcal

Author Teri-Ann Carty

Equipment

hand mixer
9" cake pan
parchment paper
runner spatula, mixing bowls, oven

Ingredients

Apple Caramel Layer Ingredients

½ cup sugar
½ tsp cinnamon
pinch flaky salt
2 tbsp water
1 medium apple thinly sliced

Cake Ingredients

½ cup butter softened
½ cup brown sugar
½ cup apple sauce
3 eggs
1 tsp vanilla
½ cup milk*
1½ cups flour*
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1 tsp salt

Cinnamon Whipped Cream Ingredients

1 cup whipping cream
2 tbsp sugar
¼ tsp cinnamon
½ tsp vanilla
pinch salt

US Customary - Metric

Instructions

Preheat oven to 350. Line the bottom of a 9" cake pan and grease the sides with nonstick spray.
In a large bowl, beat the butter and brown sugar with a hand mixer for 2 minutes or until light in colour and fluffy. Add apple sauce and beat again for 1 minute.
Add the eggs and beat until well incorporated. Add vanilla and beat once again.
In a separate bowl, whisk together dry ingredients.
Add dry ingredients to wet and mix until no dry ingredients remain. Add in milk and beat one final time until smooth.
In a small pan, add sugar, cinnamon, salt and water over medium-high heat. Stir to combine until it starts to bubble. Keep stirring and swirling the pan until the sugar mixture becomes amber in colour. Be careful not to overcook. My caramel took approximately 4 minutes.
Arrange apple slices as desired in the bottom of the prepared pan. Pour caramel over the apples.
Pour cake batter evenly over apple slices. Smooth out the top with a rubber or offset spatula.
Bake for 35-40 minutes or until a toothpick comes out clean.
Let the cake rest in the pan for 10-15 minutes and then flip it onto a plate.
Let the cake rest for 30 minutes before serving with cinnamon whipped cream.

Instructions For the Cream

Add whipping cream into a clean bowl (if your house is super warm, place the bowl in the freezer for 15 minutes).
Use a hand mixer to beat the cream for 2-3 minutes. Add sugar, cinnamon, vanilla and salt and continue to beat until soft peaks form.

Notes

Make sure the cake pan you use is at least 2 or 3" in height! I used a 3".

I used unsweetened soy milk, but any milk will do!

If you are gluten-free, use Bob’s gluten free flour blend as a replacement.

Nutrition

The post Healthier Caramel Apple Upside Down Cake appeared first on Teri-Ann Carty.

High Protein Carrot Cake Loaf

Teri-Ann Carty — Tue, 22 Apr 2025 23:39:10 +0000

Home » Desserts » Cakes

High Protein Carrot Cake Loaf

Created by: Teri-Ann Carty

Enjoy this High Protein Carrot Cake Loaf, perfect for Spring baking, social brunch hosting or a delightful afternoon snack! It's soft, sweet, and spiced to perfection; made with cottage cheese, protein powder, and warm spices, it’s a wholesome twist on the classic.

This post may contain affiliate links

High Protein Carrot Cake Loaf

At this point, my entire website is basically protein recipes – and I’m not mad (apparently you aren’t either!) I am beyond delighted that Spring is finally here. I mean, we did have snow not too long ago, but I honestly think it’s spring showers and sunny days from here on out. The grass is actually looking green in some parts of the city, the tiniest buds are showing up on the bare trees, and the birds are back!! Spring for me means CARROT RECIPES, and that is enough to get me excited. If you haven’t noticed, I am a bit of a carrot fan and have so many recipes already up on the website, but I just can’t be stopped. There is always something delicious to make with them, and I just love the flavour of carrot cake, and in my humble opinion, you can never have too many!

This NEW carrot cake is an absolute banger. It has walnuts and raisins (for the haters, omit them!), olive oil and wait for it.. cottage cheese! I pumped up the protein by adding my fave protein powder from Botanica and cottage cheese to what would otherwise be a classic carrot cake recipe, and the results are unreal. I gave this recipe a few tries before getting it right, and now I am a little (okay, a lot) obsessed! There is even protein powder in the icing – this is basically a post workout carrot cake, and you’d never know! Try this recipe and thank me later!

What Is Carrot Cake?

Carrot cake is a classic dessert known for its moist crumb, warm spices, and sweet, earthy flavour with finely grated carrots baked into it. Traditionally, carrot cake is topped with cream cheese frosting with a whole lot of sugar. Don’t get me wrong, the original version is absolutely delicious and reminds me of a spring birthday party, but it tends to be quite heavy on sugar and oil. This high protein, refined sugar free version really keeps all the flavours that you love, but is made much more consciously to keep nourishment in mind. I used cottage cheese, olive oil, and vanilla protein powder to add creaminess and body without sacrificing flavor. It’s the best carrot loaf recipe to satisfy your craving and fuel your day.

Ingredients for the Best High Protein Carrot Cake Loaf Ever

This recipe combines everyday pantry staples with smart protein-rich swaps:

Eggs: Help bind the batter and provide structure while adding richness and protein.
Coconut Sugar: A natural sweetener that adds a subtle caramel flavor without the sharp spike of refined sugar.
Cottage Cheese: Adds moisture and a big protein boost, and helps create a soft and tender crumb.
Olive Oil: Provides healthy fats and keeps the loaf moist without overpowering the other flavors.
Vanilla: Enhances the sweetness and warm spice of the cake with classic aroma and depth.
All Purpose Flour: Forms the base of the loaf, giving it structure and lightness. If you want to make this recipe gluten free use a gluten free all purpose flour.
Botanica Protein Powder: My favorite protein ever because it blends so seamlessly into my baking. It perfectly infuses the loaf with plant-based protein.
Baking Powder: Helps the loaf rise and ensures a fluffy, light texture.
Cinnamon: Brings warmth and coziness to the cake, making it unmistakably “carrot cake.”
Ground Ginger: Adds a subtle kick and complements the earthiness of the carrots.
Nutmeg: Enhances the spice blend with a sweet, slightly nutty aroma.
Allspice: A hint of clove, cinnamon, and nutmeg all in one, rounding out the spice profile beautifully.
Salt: Necessary to balance sweetness and intensify flavors of all the ingredients.
Carrot: The star ingredient that adds moisture, color, and natural sweetness. I love to use a classic orange carrot but you can use whatever carrots you have on hand.
Walnuts: Offer a satisfying crunch and nutty richness in every bite. Omit if you’d like to keep this recipe nut free.
Golden Raisins: Optional but delicious, they add sweetness and chewy texture to contrast the nuts.

Protein Cream Cheese Icing Ingredients

Cream Cheese: The creamy base that gives the frosting its classic tang and silky texture.
Greek Yogurt: Adds extra protein and a slight tartness while keeping the frosting light.
Botanica Protein Powder: Gives the icing a functional twist with a subtle sweetness and added nutrition.
Maple Syrup: Naturally sweetens the frosting while adding depth and richness.
Vanilla: Rounds out the flavor with warmth and sweetness.
Salt: Just a pinch brings all the flavors into balance and enhances the overall taste.

What Protein Powder to Use for Protein Carrot Cake Recipe?

I use Botanica Health vanilla protein powder for nearly all of my high protein dessert recipes. It blends beautifully without clumping, has a mild flavor that pairs perfectly with warm spices, and delivers a solid dose of plant-based protein. It’s free of gums and artificial sweeteners—perfect for healthy cake recipes like this. Bonus because it also is stevia free and that stuff just doesn’t taste right in baking!

How To Make Healthy Carrot Cake Loaf

How to Make the Carrot Cake Batter

Preheat your oven to 350°F and line a standard loaf pan with parchment paper. In a large mixing bowl, whisk together the eggs and coconut sugar until smooth. Slowly drizzle in the olive oil while continuing to whisk until fully incorporated. Add the cottage cheese and vanilla and whisk again until well combined.

Grating the Carrots

Use the fine side of your box grater for a softer texture. Avoid pre-shredded carrots—they tend to be dry and won’t deliver the same tender texture in your carrot cake loaf. Pack the grated carrots gently into your measuring cup.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, protein powder, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Add the dry ingredients to the wet mixture and use a spatula to fold them together until just combined.

Fold in the Add-Ins

Stir in the grated carrot, chopped walnuts, and golden raisins (if using) until evenly distributed throughout the batter. Scrape the mixture into the prepared loaf tin and smooth the top with an offset spatula.

Bake and Cool the Loaf

Bake for 40–45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Transfer to a wire rack and let the loaf cool completely before icing.

How to Make Cream Cheese Frosting for Carrot Cake

This is not your average frosting. It’s packed with protein and free of refined sugar! To make this protein-packed, refined sugar-free cream cheese frosting, add the softened cream cheese and Greek yogurt to a mixing bowl and beat with an electric hand mixer until smooth. Add the maple syrup, vanilla, protein powder, and a pinch of salt. Beat again until creamy and well combined. Ice the top of your cooled carrot cake loaf, leaving the sides clean. You may have leftover icing. Store it in an airtight container and enjoy it on bagels, toast, or however you like your cream cheese!

How to Serve Healthy Carrot Cake

This high protein carrot cake loaf is incredibly versatile, and you could serve it all on its own, and it will be absolutely adored! Make it the focal point of a brunch with friends and pair it with coffee or tea. Enjoy it as a post-workout snack, or treat yourself to a light dessert with a spoonful of yogurt on the side!

How to Store Carrot Cake

To keep your carrot cake loaf fresh, wrap it tightly or store it in an airtight container. It will keep for 2–3 days at room temperature if unfrosted, or up to 5 days in the fridge if frosted. For longer storage, slice and freeze it in a sealed container for up to 2 months.

Why You’ll LOVE This Carrot Cake Protein Loaf

It is dessert, but make it healthy! There is only one reason to dislike this carrot cake, and it would be because you hate carrots! All jokes aside, this High Protein Carrot Cake Loaf is easy to make, moist, soft, warmly spiced, and naturally sweetened. Its high protein, packed with whole foods, refined sugar free and has the perfect tangy cream cheese icing. I know that my recipes are shifting from gluten free, but I will always try and provide tips on how to make it gluten free, and this one is really the switch of one ingredient! Enjoy this one bowl, one pan carrot cake recipe! It’s truly delicious.

High Protein Carrot Cake FAQ

Can I use a different protein powder? Yes, but choose a high-quality vanilla variety without artificial sweeteners.

Can I skip the nuts or raisins? Absolutely. They’re optional add-ins.

Can I make it gluten-free? Yes, use a 1:1 gluten-free flour blend.

Can I Make This Cake Vegan?

I haven’t tested this recipe vegan, however, you could give these swaps a try:

Use flax eggs (2 tbsp flaxseed + 5 tbsp water)
Sub dairy-free yogurt or soft cashew cheese for cream cheese

Is Carrot Cake Healthy?

It can be! This recipe is a healthy carrot cake loaf because it’s rich in fiber, protein, and healthy fats. It’s sweetened with coconut sugar and maple syrup and made without refined flour or butter.

Can I Make Carrot Cake Cupcakes With This Recipe?

I’ve never tested it as a cupcake recipe but I am sure it could work. Divide the batter evenly into a lined muffin tin and bake at 350°F for 18-22 minutes. Test with a toothpick for doneness.

Best Carrot Cake Recipe Tips

Don’t overmix once you add the dry ingredients.
Let the loaf cool completely before icing.
Grate fresh carrots yourself.
Store frosted cake in the fridge.
Use a good-quality protein powder—this makes all the difference in taste and texture.

Did You Make This Healthy Carrot Cake Loaf?

Tag me @terianncarty on Instagram and leave a comment below! Try these other carrot cake inspired recipes next!

Carrot Cake Granola

Gluten-Free Carrot Cake Baked Oats

Gluten Free Carrot Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Protein Carrot Cake Loaf

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Total Time 10

Servings servings

Calories 501kcal

Author Teri-Ann Carty

Equipment

loaf pan
parchment paper
spatula
mixing bowls, measuring spoons, oven

Ingredients

Carrot Cake Loaf Ingredients

2 eggs
½ cup coconut sugar
½ cup cottage cheese
½ cup olive oil
1 tsp vanilla
1¼ cup all purpose flour
¼ cup Botanica Health protein powder
2½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
⅛ tsp allspice
½ tsp salt
1 cup grated carrot packed
½ cup walnuts chopped
½ cup golden raisins optional

Protein Cream Cheese Icing Ingredients

250 g cream cheese softened, I used Kraft Heinz
¼ cup Greek yogurt
¼ cup Botanica Health protein powder
¼ cup maple syrup
½ tsp vanilla
pinch salt

US Customary - Metric

Instructions

Loaf Instructions

Preheat oven to 350 degrees and line a standard loaf pan with parchment paper.
To a large mixing bowl, add 2 eggs and coconut sugar. Whisk to combine.
While whisking, drizzle in olive oil until incorporated.
Add cottage cheese and vanilla and whisk again.
Add dry ingredients into a separate bowl and whisk to combine.
Add Dry to wet. Use a spatula to fold together.
Add carrot, walnuts and raisins. Stir until fully combined.
Scrape into prepared loaf tin, smoothing out the top with an offset spatula.
Bake until centre of the loaf comes out clean using a toothpick. Approximately 40-45 minutes.
Set on a wire rack to cool completely before icing the cake.

Icing Instructions

Add cream cheese and yogurt into a mixing bowl. Use electric hand beater to combine.
Add maple syrup, vanilla, protein powder and salt. Whisk until smooth and creamy.
Ice the top of your cake, leaving the sides clean.*

Notes

*You may have extra icing. If you do, you can save it in an airtight container and add it to your bagels, toast, and crackers. However you like to eat cream cheese!

Nutrition

The post High Protein Carrot Cake Loaf appeared first on Teri-Ann Carty.

Pink Champagne Birthday Cake

Teri-Ann Carty — Wed, 18 Dec 2024 09:00:00 +0000

Home » Desserts » Cakes

Pink Champagne Birthday Cake

Created by: Teri-Ann Carty

This gluten-free Pink Champagne Birthday Cake recipe is a complete showstopper! Made with a blend of gluten-free flour, almond flour, and Nozeco rosé; this cake is moist and fluffy fit for any special occasion. The bright pink hue, thanks to natural food coloring, and a creamy vegan buttercream frosting make it perfect for any celebration. Whether you’re gluten-free, vegan, or just love a great vanilla cake, this recipe is for you!

This post may contain affiliate links

Gluten-Free Birthday Cake

My 50th birthday is around the corner and yes I am making my own birthday cake. You know what they say – if you want something done right you just have to do it yourself! I for one am absolutely okay with doing it myself and this birthday is a total testament to that! This year, my birthday looks a little different. Turning 50 is no small feat, and while life has thrown its challenges my way, I’m choosing to celebrate with gratitude, love, and of course, cake!

As you know, I’ve been sober for over a decade and I’ll be celebrating 13 continued years of sobriety at the beginning of January! That is quite a chunk of time; I remember when I first got sober a lady I met in “the rooms” told me that time flies. She at the time was over 6 years sober and I thought WOW. I couldn’t imagine being 6 days let alone 6 years and now look at me. Chuffed to say the least, especially given what I’ve recently gone through. Nothing feels as good as sober; which brings me to this cake. Some of you might be thinking “pink champagne cake?? Here is where you need to trust me because this cake is an absolute dream come true.

This gluten free vanilla cake is also pink, fluffy, vegan and you’d never know (aside from the pink part!) I made it several times both with and without gluten and my goodness – this gluten free version’s texture is spot on! I love adding applesauce to add moisture (instead of banana; some of you reallllly don’t like bananas!) and it was just perfect. I went vegan on this one to align with many versions of myself but also because Nozeco prides itself on being a vegan company and I love supporting businesses that embrace a plant-based ethos. Nozeco is absolutely my first choice when I want to celebrate and hey, you only get to be 50 once!!! This gluten-free birthday cake recipe is a celebration in itself. Whether you’re marking a milestone birthday like me or simply indulging in a special treat, this cake is sure to impress. Happy baking and celebrating!

Ingredients for This Pink Champagne Gluten-Free Birthday Cake

Dry Ingredients

Gluten-Free Flour Blend: This forms the base of the cake, providing structure while keeping it light. Look for a high-quality blend with xanthan gum to mimic the elasticity of regular flour. I love the Bob’s Redmill flour it truly is a step above the rest!
Almond Flour: A key ingredient in gluten-free cakes, almond flour adds moisture and a subtle nuttiness. It pairs beautifully with the vanilla and champagne flavors.
Granulated Sugar: Essential for sweetness, sugar also helps create a soft and tender crumb in the cake.
Baking Powder: This leavening agent ensures the cake rises properly, giving it a fluffy texture.
Salt: A small pinch of salt balances the sweetness and enhances the flavor of the cake.

Wet Ingredients

Flax Eggs: Made with ground flaxseed and warm water, these act as a vegan binder in the cake. If you’re not vegan, substitute with two regular eggs.
Nozeco Rosé: A non-alcoholic pink champagne that adds subtle fruity notes and a light, celebratory touch to the cake.
Soy Milk: A dairy-free milk that blends seamlessly into the batter, keeping the cake moist and vegan-friendly. You can substitute with any milk of your preference.
Olive Oil: Adds richness and moisture to the cake without making it heavy. It’s a healthier alternative to butter in dairy-free cake recipes.
Applesauce: A secret weapon in gluten-free baking! Applesauce keeps the cake moist and tender while adding natural sweetness.
Vanilla Extract: Enhances the delicate vanilla flavor in the cake, making it the perfect gluten-free vanilla cake.
Fuchsia Food Coloring: Gives the cake its vibrant pink hue, perfect for a festive birthday cake. Technically you can use any colour you’d like!

Pink Buttercream Ingredients

Vegan Butter: Softened to room temperature, vegan butter creates a smooth and creamy frosting. If not vegan, regular butter works just as well.
Powdered Sugar: Sweetens the frosting and gives it the classic buttercream texture.
Soy Milk: Thins the frosting to the perfect spreadable consistency.
Vanilla Extract: Adds warmth and depth to the frosting’s flavor.
Jam (Optional): A layer of jam between the cake layers adds a burst of fruity flavor and complements the champagne notes.
Fuchsia Food Coloring: Enhances the frosting with a playful pink color.
Pinch of Salt: Balances the sweetness in the frosting and highlights the vanilla flavor.

How to Make This Pink Champagne Gluten-Free Birthday Cake

Preparing the Cake Batter

Preheat your oven to 350°F and grease two 8-inch springform pans. Mix the flaxseed and warm water to create flax eggs. Set aside. Combine the dry ingredients; gluten-free flour, almond flour, sugar, baking powder, and salt into a stand mixer. In a separate bowl, whisk together the wet ingredients: Nozeco rosé, soy milk, olive oil, applesauce, vanilla, and food colouring. Slowly pour the wet mixture into the dry ingredients, including the flax eggs, and mix until smooth.

Baking the Cake

Divide the batter evenly between the prepared pans. Place the pans on a cookie sheet and bake for 35-37 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely.

Making the Buttercream Frosting

Beat the softened vegan butter until smooth. Gradually add powdered sugar, soy milk, vanilla, and food colouring, and mix until light and fluffy.

Assembling the Cake

Spread frosting on the first cake layer. Add a layer of jam if desired, then place the second cake layer on top. Frost the entire cake and decorate as you wish.

Why This is the BEST Gluten-Free Birthday Cake

This cake is totally customizable from colour to ingredients and the best part is that you can make it how you want it! I love pink and it felt like the best celebratory colour for me this year but you can absolutely use any colour you’d like. I went with all vegan ingredients and gluten free but I’ve made this cake both way and honestly it’s a winner. If you’ve never made a cake with champagne this is going to be so much fun for you because it truly does add a level of sophistication and celebration!

Gluten-Free Pink Champagne Cake FAQs

Which gluten-free flour is best for cakes?

I recommend a high-quality gluten-free flour blend with xanthan gum for structure. My go to flour is typically Bobs Redmill

How can I customize the decorations?

Add fresh berries, sprinkles, or edible flowers for a festive touch.

Why do cakes sink in the middle?

Overmixing or opening the oven door too early can cause sinking. Follow the instructions carefully for best results.

Can I use alcoholic champagne?

Yes, but choose a sweet variety for a balanced flavor.

Can I make this with regular flour?

Absolutely! Use 2 cups of all-purpose flour and 1 cup of almond flour instead.

Can I make this not vegan?

Yes! Substitute regular eggs and butter for the vegan alternatives.

Tips for Baking This Gluten-Free Vanilla Pink Champagne Cake

Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
Don’t Overmix: Mix the batter just until combined to prevent a dense cake.
Level the Layers: Use a serrated knife to level the cakes for a professional look.

Did you celebrate with this cake?

Leave a rating and review below and try these cakes next:

Gingerbread Crumble Cake

Hazelnut Banana Cake

High Protein Chocolate Lava Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Pink Champagne Birthday Cake

Course Dessert

Cuisine Canadian

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 672kcal

Author Teri-Ann Carty

Equipment

springform pans
stand mixer
oven

Ingredients

Dry Ingredients

1½ cups gluten-free flour blend
1½ cup almond flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt

Wet Ingredients

2 flax eggs 2 tbsp (ground flax+ 5 tbsp warm water) 2 eggs if not vegan
1 cup Nozeco rose
½ cup soy milk
½ cup olive oil
½ cup applesauce
1 tbsp vanilla
3 drops fuchsia colour gel

Pink Buttercream Ingredients

½ cup vegan butter room temperature regular butter if not vegan
2½ cup powdered sugar
1 tbsp soy milk
1 tsp vanilla
Jam optional
1 drop fuchsia food colouring
pinch salt

US Customary - Metric

Instructions

Preheat oven 350 degrees. Grease 2 8" springform pans.
Prepare flax egg by whisking together ground flax and warm water. Set aside to gel.
Add dry ingredients to bowl of a standing mixer fitted with the paddle attachment. Turn on standing mixer to combine ingredients.
Add rose, soy milk, olive oil, applesauce, vanilla and food colouring to a seperate bowl. Whisk to combine.
Pour wet over dry, including the flax egg. Mix to combine.
Use a spatula to scrape up any dry parts from the bottom of the bowl. Scrape down sides and mix again.
Pour batter evenly into prepared pans.
Place pans onto a cookie sheet.
Bake for 35-37 minutes until a toothpick comes out clean from the centre of the cakes.
Allow the cakes to cool in the pans for 10 minutes before gently removing them. Place the cakes onto a wire rack to cool completely.
Add softened butter to a clean bowl. Beat butter until smooth. Add icing sugar 1/2 cup at a time. Add milk, vanilla, food colouring and salt and beat until light and fluffy.
Place one of the cakes onto serving plate.
Spread 1/3 of the frosting onto the bottom cake. If you are using jam, spread that evenly on top of the icing. Place the second cake on top. Gently press it down.
Finish icing the cake.

Notes

Grab your bottle of Nozeco here!

If you aren't gluten-free use 2 cups all-purpose flour and 1 cup of almond flour instead.

Check out all my baking essentials here

Nutrition

The post Pink Champagne Birthday Cake appeared first on Teri-Ann Carty.

Gingerbread Crumble Cake

Teri-Ann Carty — Wed, 11 Dec 2024 09:00:31 +0000

Home » Desserts » Cakes

Gingerbread Crumble Cake

Created by: Teri-Ann Carty

This Gingerbread Crumble Cake is everything you love about the holidays in one delicious bite. With warming spices, molasses for depth, and a buttery pecan crumble topping, it’s the ultimate festive dessert. Perfect for brunches, gifting, or sharing at Christmas gatherings, this cake is moist, packed with protein, and irresistibly spiced. Top it with a simple glaze or enjoy it as is—it’s guaranteed to be a holiday favourite.

This post may contain affiliate links

The Best Gingerbread Cake Recipe in the World!

I feel like if I blink Christmas will be here and I am really excited about it! This year looks different than the rest but I’m really thrilled about all the new traditions I get to start. I have friends coming to stay, brunches and dinners to attend and gifts still to buy… I take that back, actually – no gifts. I have so much happening right now and traipsing around to buy presents is not one of them, there are far more valuable gifts that I can be offering like the gift of time, love, and food! This year I want to be the present haha. I want to be fully present with every person I choose to commune with. If you’re alone this holiday season send me a message and let’s chat because I promise, you are NOT alone.

I have a confession to make… I was never really fond of gingerbread cookies growing up. Truly, I don’t know if it’s a flavour that children are particularly fond of. Molasses and ginger are pretty intense but I think that’s why I love it now! I can honestly say I have a more sophisticated pallet than childhood me and I love it! It means making a gingerbread cake is where I find my joy and gets to be my job!

All the warming spices and a kick of black pepper to really make things POP in this easy to make cake. I included some easy to follow spice mix in the recipe card. It lasts a long time too so store the extra in a mason jar with your other spices. I’m actually using mine from last year because it keeps well! Did I mention this cake is high in protein? It truly should go without saying at this point because I will never again make something that’s just filled with sugar and void of nutritional value – my body deserves more and so does yours! This gingerbread crumble cake is made with eggs, protein powder from Botanica and Greek yogurt!

Gingerbread Cake Ingredients

All-Purpose Flour: For the structure of the cake, all purpose flour along with the protein powder creates a tender and fluffy crumb. If you are gluten-free use 1 cup gluten-free flour blend (with xantham gum) and 1 cup almond flour.
Botanica Protein Powder: Adds a boost of protein to the cake, making it more filling and nutritious without altering the flavour.
Baking Powder: Helps the cake rise, ensuring a light and airy texture.
Gingerbread Spice: The heart of the recipe, this blend of warming spices gives the cake its signature festive flavour. Follow my recipe below!
Salt: Enhances the flavours of the other ingredients and balances the sweetness.
Eggs: Provide structure, and moisture and protein while binding all the cake ingredients together.
Olive Oil: Keeps the cake moist and adds a subtle richness, making it a great alternative to butter.
Coconut Sugar or Brown Sugar: Adds a deep, caramel-like sweetness and pairs perfectly with the molasses and spices.
Molasses: The key ingredient for authentic gingerbread flavour, adding depth, moisture, and a hint of bitterness.
Vanilla: Enhances the overall flavour, adding warmth and balance to the cake.
Greek Yogurt: Adds moisture and a slight tang while contributing extra protein for a more satisfying dessert.

Crumble Topping Ingredients

Oats: Provide a hearty, chewy texture to the crumble, making it a satisfying topping.
All-Purpose Flour: Binds the crumble together and helps it crisp up during baking.
Coconut or Brown Sugar: Adds sweetness and caramel-like depth to the crumble, complementing the spiced cake.
Gingerbread Spice: Infuses the topping with the same warm, festive flavours as the cake.
Pecans: Add a nutty crunch to the crumble. Omit if you’d like to keep your recipe nut free.
Salt: Balances the sweetness and enhances the spiced, nutty flavours.
Butter: Binds the crumble ingredients together and creates a buttery, golden topping.

Optional Icing Ingredients

Icing Sugar: Sweetens the glaze while maintaining a smooth, silky texture. Avoid granulated sugar as it will not give you the smooth texture you want from a glaze.
Milk: Thins the glaze to the perfect drizzle consistency.
Gingerbread Spice: Adds a touch of festive flavour to the glaze, tying it back to the cake.
Vanilla: Rounds out the glaze with a hint of warmth and sweetness.
Salt: A pinch of salt balances the sweetness and enhances the spiced flavours.

Gingerbread Spice Mix Ingredients

Ground Allspice: A warm, slightly peppery spice that complements the other flavours beautifully.
Ground Cinnamon: Adds sweetness and warmth, making it a staple in gingerbread.
Ground Ginger: The star spice of gingerbread, providing a zesty, slightly spicy kick.
Ground Cloves: Adds a robust, aromatic depth to the spice mix.
Ground Nutmeg: A sweet, nutty spice that enhances the other flavours.
Ground Black Pepper: A pinch of pepper adds a surprising kick, making the spice blend more vibrant and balanced.

How to Make Gingerbread Crumble Cake

Preparing the Cake Pan

Start by preheating your oven to 350°F. Grease and line an 8×8 baking pan with parchment paper. This ensures the cake doesn’t stick and makes for easy removal.

Make Your Gingerbread Spice Mix

Combine all spice ingredients into a small jar with a lid, shake to combine and store with the rest of the mix with your other spices! Keeps well if in a dry dark space.

Preparing the Cake Batter

In a large mixing bowl, whisk together the wet ingredients: olive oil, sugar, eggs, yogurt, molasses, and vanilla extract. In a separate bowl, mix the dry ingredients, including flour, protein powder, baking powder, and gingerbread spice. Gradually combine the dry with the wet until you have a smooth batter.

Making the Crumble Topping

In a medium bowl, mix oats, flour, sugar, and gingerbread spice. Pour melted unsalted butter over the mixture and stir until it clumps together. Add chopped pecans for a nutty crunch.

Baking the Cake

Pour the batter into the prepared pan, smoothing it out with a spatula. Sprinkle the crumble topping evenly over the batter. Bake for 30-35 minutes or until a toothpick comes out clean.

Topping Gingerbread Cake

Once the cake has cooled, drizzle it with a simple glaze made from powdered sugar, milk, vanilla, and a pinch of gingerbread spice. You can also serve it with fresh whipped cream or a dollop of cream cheese frosting for extra indulgence.

How to Store Gingerbread Cake

Store your cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and bring it to room temperature before serving.

Can You Freeze Gingerbread Cake?

Yes! This cake freezes beautifully. Wrap individual slices in plastic wrap and store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge or reheat gently in the oven.

How to Mix Sticky Molasses Into Cake Batter

Molasses is sticky and it can be tricky to work with but here are a few tips to make it easier:

Lightly oil your measuring cup before adding the molasses.
Add the molasses to your wet ingredients first, so it combines easily with the liquids.
Use a whisk to incorporate it fully and evenly into the batter.

Gingerbread Cake Tips

Fresh Spices: Use fresh spices for the best flavour. If your spice blend smells dull, it’s time to make a new batch.
Don’t Overmix: Stir the batter until just combined to keep the cake light and fluffy.
Let it Cool: Allow the cake to cool completely before glazing to avoid a melted mess.
Baking Essentials: Make sure you have exactly what you need and check out my Amazon storefront filled with all my favorite baking tools!

Why You Will Love This Gingerbread Crumble Cake

It screams holidays and festivities! It’s easy to make and it is beyond delicious! I love this gingerbread cake recipe because it is foolproof – as long as you gather your ingredients and make your measurements it turns out perfectly every time. It’s so beautiful all on its own but you could get crafty and make it ultra festive with a few additional toppings. It can be enjoyed causally for a cute brunch with friends or can be shared with the family during the holidays. Aside from all of its versatility the cake is also high in protein, made with whole ingredients and no difficult to find items! You likely already have all it takes to make.

If you liked this recipe don’t forget to leave a rating and review below!

Try these recipes next:

Chai Swirl Gluten-free Bundt Cake

Hazelnut Banana Cake

Black Tahini Brown Butter Chocolate Chunk Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Gingerbread Crumble Cake

Course Dessert

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 485kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish, oven

Ingredients

Cake Ingredients

2 cups all purpose flour*
¼ cup Botanica Health protein powder
2 tsp baking powder
1 tbsp gingerbread spice see recipe below
¾ tsp salt
2 eggs
½ cup olive oil
¾ cup coconut sugar or brown sugar
¼ cup molasses
1 tsp vanilla
½ cup Greek yogurt

Crumble Topping Ingredients

½ cup oats
¼ cup all purpose flour
¼ cup coconut or brown sugar
½ tsp gingerbread spice
¼ cup pecans chopped
¼ tsp salt
¼ cup butter melted

Optional Icing Ingredients

½ cup icing sugar
1 tbsp milk
½ tsp gingerbread spice
¼ tsp vanilla
pinch of salt

Gingerbread Spice Mix Ingredients

2 tbsp allspice ground
2 tbsp cinnamon ground
2 tbsp ginger ground
1 tbsp cloves ground
1 tbsp nutmeg ground
pinch of ground black pepper

US Customary - Metric

Instructions

Ginger Spice Mix Instructions

Whisk in a bowl and transfer to an airtight jar.

Cake Instructions

Preheat oven to 350d. Grease and line an 8x8 pan with parchment paper and set aside.
Add oil, sugar, eggs, yogurt and vanilla to a bowl and whisk to combine.
In a separate bowl combine dry ingredients and whisk to combine. Add dry to wet, whisking till you reach a smooth batter.
Pour the batter into the prepared pan, smoothing it out with an offset spatula.
Make the crumble topping by adding dry ingredients to a medium sized bowl.
Pour melted butter on top and stir to combine. The crumble should hold together when squeezed.
Scatter the top of the cake evenly with the crumble topping.
Place in preheated oven and bake until a skewer comes out clean from the centre of the cake and the cake is golden brown, 30-35 minutes until a toothpick comes out clean from the centre of the cake.
Let the cake rest in the pan for 15 minutes before removing from pan. Carefully transfer cake to a wire rack to cool completely.
While cake is cooling make the glaze. Add glaze ingredients to a small bowl and whisk to combine.
Once cake is cool drizzle the top with the glaze and enjoy!

Notes

If you are gluten-free use 1 cup gluten-free flour blend (with xantham gum) and 1 cup almond flour. It's the same blend I used in my Carrot Banana Crumble Cake

Nutrition

The post Gingerbread Crumble Cake appeared first on Teri-Ann Carty.

Hazelnut Banana Cake

Teri-Ann Carty — Wed, 27 Nov 2024 09:00:29 +0000

Home » Desserts » Cakes

Hazelnut Banana Cake

Created by: Teri-Ann Carty

This Healthy High Protein Hazelnut Banana Cake is the perfect dessert or snack for the holidays and beyond! Made with mashed ripe bananas, flour, and boosted with protein powder, this cake is moist, delicious, and sneakily nutritious. Top it with a creamy hazelnut frosting made with Nutella for a treat that’s as indulgent as it is wholesome.

This post may contain affiliate links

Healthy High Protein Hazelnut Banana Cake

Maybe it’s just me but November has been one fast moving month! With Christmas around the corner, many of my friends celebrating American Thanksgiving and the start of these dark and cold days becoming a regular, I feel like we could use a protein snack and this cake is (sneakily) just that! I love love my friends over at Botanica Health and their amazing protein powders. So many of you have asked if my protein recipes actually need the protein powders and my answer is almost always the same. Are you looking to increase your protein intake and still want dessert? Well, there’s your answer. Adding the powder to your desserts will help keep blood sugar at bay.

I love decreasing the amount of sugar I add to my desserts because honestly we just don’t need to add that much sugar. Especially when we are baking with ripe bananas. Bananas are sweet enough on their own!! I used my homemade Nutella and a pinch of salt to the frosting and my goodness that was a good idea! This cake is just enough sweet and salty and everything in between. If you want to have your cake and eat protein too – this is the recipe for you!

Healthy Hazelnut Banana Cake Ingredients

Olive Oil: Keeps the cake moist and tender while adding richness and healthy fats.
White & Brown Sugar: Work together to provides sweetness, fluffy texture and caramel-like depth and keep the cake extra moist.
Mashed Bananas: Naturally sweetens the cake while adding moisture and a delicious banana flavor.
Eggs: Provide structure and stability, helping the cake rise and hold together. Use flax eggs 1:1 if you want to keep this recipe vegan.
Vanilla: Enhances the flavors with a warm and sweet aroma.
Flour: Forms the structure of the cake; can be adapted to suit dietary preferences. I went with a gluten free all purpose flour as per usual but you can use whatever flour you have on hand.

Protein Powder: Boosts the nutritional value, making this a satisfying and healthier dessert. I used my favorite Botanica Health!
Baking Powder: Helps the cake rise, creating a light and fluffy texture.
Baking Soda: Reacts with acidic ingredients to ensure the cake rises with a tender crumb.
Cinnamon: Adds a warm, cozy spice that complements the bananas and hazelnuts.
Salt: Balances the sweetness and enhances the overall flavor of the cake.
Roasted Hazelnuts: Provide a delightful crunch and nutty flavor that pairs perfectly with banana and Nutella.

Frosting Ingredients

Butter: Forms the creamy base of the frosting, giving it a rich and smooth texture. Use dairy free butter sticks if you’d like to keep this recipe dairy free.
Homemade Nutella: Adds a luscious chocolate and hazelnut flavor to the frosting. Here is my recipe for this delicious spread!
Icing Sugar: Sweetens the frosting while creating a smooth, fluffy consistency.
Vanilla: Adds depth and balance to the sweetness in the frosting.
Salt: Enhances the chocolate and hazelnut flavors without making the frosting overly sweet.
Milk: Softens the frosting for the perfect spreadable consistency. Use plant based milk such as soy or oat if you want to make this dairy free.
Shaved Chocolate and Chopped Hazelnuts: Add texture and a visually stunning garnish.

How To Make This High Protein Healthy Hazelnut Banana Cake

Prepare the Pan and Preheat the Oven

Set your oven to 350°F and line an 8×8 baking pan with parchment paper. This will prevent sticking and make it easier to remove the cake later.

Mix the Wet Ingredients

In a large bowl, whisk together olive oil, white sugar, brown sugar, and mashed bananas until smooth. Add eggs and vanilla extract, and whisk again until fully combined.

Combine the Dry Ingredients

Sift flour, protein powder, baking powder, baking soda, cinnamon, and salt into the wet ingredients. Gently fold until the batter is smooth and just combined. Stir in chopped hazelnuts for added crunch.

Bake and Frost the Cake

Pour the batter into the prepared pan, smoothing the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely before frosting. To make the frosting, beat together butter and Nutella until fluffy, then gradually mix in icing sugar, vanilla, salt, and milk. Spread the frosting over the cooled cake and garnish with chopped hazelnuts and shaved chocolate. Enjoy!

Banana Cake Frosting Options

This cake pairs beautifully with my homemade Nutella frosting, but you could also try making a Greek yogurt frosting for additional protein or a chocolate ganache for extra decadence.

Why You Should Make This Hazelnut Banana Cake

There is never a reason not to love a dessert recipe that also is high in protein! It’s just a win-win situation my friends. This Hazelnut Banan Cake is the perfect dessert or snack when you need a little sugar boost, finishing a workout or just want to share something sweet and healthy with people you like! It’s super easy to make and really fun to customize – make this recipe all your own.

Banana Cake Frequently Asked Questions

How to ripen bananas quickly?
Place bananas in a warm oven (about 300°F) for 15-20 minutes, or microwave them in 30-second bursts until soft.

What makes this banana bread healthy?
This recipe uses less sugar, protein powder, and healthier flour like oat or almond flour, making it a nutritious alternative to traditional banana bread recipes.

Banana cake or banana bread—what’s the difference?
Banana cake is lighter and sweeter, often with frosting, while banana bread is denser and more rustic.

Tips to Make The Best Hazelnut Banana Cake

Use overripe bananas—they’re easier to mash and naturally sweeter.
Don’t overmix the batter; it keeps the cake tender.
Toast your hazelnuts for a deeper flavor.

Did you make this healthy banana bread recipe?

Let me know in the comments below! Share your thoughts, substitutions, and tips! Try these healthy desserts next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

High Protein Hazelnut Banana Cake

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 677kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish, oven, stand or electric mixer

Ingredients

Cake Ingredients

½ cup olive oil
¼ cup white sugar
¼ cup brown sugar
2 bananas mashed approximately 1 cup
2 eggs room temperature
1 tbsp vanilla
1½ cup flour
¼ cup protein powder
1 tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup roasted hazelnuts roughly chopped

Frosting Ingredients

½ cup butter softened to room temperature
½ cup homemade Nutella
2 cups icing sugar
1 tsp vanilla
pinch of salt
2 tbsp milk
shaved chocolate and chopped hazelnuts to garnish

US Customary - Metric

Instructions

Preheat oven to 350d. Line a 8x8 pan with parchment paper and set aside.
Add olive oil, banana and sugars to a medium large bowl. Use a whisk to vigorously combine.
Add eggs and vanilla and whisk again
Place a fine meshed sieve over the bowl. Add flour, protein powder baking powder and soda, cinnamon and salt to the sieve. Use the heal of your hand to tap sieve over wet ingredients.
Whisk dry ingredients into wet until a smooth batter forms. Fold in chopped hazelnuts.
Add batter to prepared pan. Tap the pan firmly to release any air bubbles.
Bake for 55-60 minutes until a toothpick comes out clean from the centre of the cake.
Allow the cake to cool completely before frosting.
Add butter and nutella to the bowl of a stand mixer with the paddle attachment.
Beat together until smooth and fluffy.
Add 1/2 cup icing sugar at a time until incorporated. Scrape down sides as needed.
Add vanilla, salt and milk. Beat again until smooth.
Remove cake from the pan. Frost the cake with as much frosting as you desire. You can freeze leftover frosting!
Finish cake with chopped hazelnuts and shaved chocolate.

Notes

I made this cake with protein powder but you could omit if desired. If omitting, add 1/4 cup more flour.

Nutrition

The post Hazelnut Banana Cake appeared first on Teri-Ann Carty.