Flourless Protein Cake with Strawberries

A creamy, flourless cake with sweet strawberries and a hint of tangy lemon. This high-protein (7g protein), low-calorie (129 kcal), and gluten-free dessert.

Some of the best recipes I’ve come up with come from a sudden burst of inspiration, mixed with cravings.

It was a Sunday afternoon, and all I wanted was a strawberry shortcake. But I’ve worked so hard to stay on track with my health goals that I needed to satisfy my cravings another way.

All I had in the fridge was Greek yogurt and some delicious strawberries.

I started mixing things, and the result was this flourless protein cake with strawberries.

Ingredients and Substitutes

Greek yogurt, I used Skyr, 1% fat (2 cups) – For a dairy-free option, replace with coconut yogurt or blended silken tofu.

Eggs (4) – If you want an alternative, you can use flaxseed eggs. For every egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water.

Powdered sugar (1/4 cup) – Swap with honey, maple syrup, or a low-calorie option, such as stevia or erythritol.

Cornstarch (2/3 cup) – You can also use arrowroot powder or tapioca starch (they are both gluten-free).

Shredded coconut (½ cup) – Replace with almond flour or ground almonds.

Vanilla extract (2 tsp) – You can also use fresh vanilla beans or vanilla bean paste.

Lemon zest, grated (1 tsp) – Lime zest or orange zest are also great alternatives.

Chopped strawberries (1 cup) – Try experimenting with other fruits like blueberries, raspberries, or peaches.

Cornstarch (1 tbsp)

How to Make Flourless Protein Cake with Strawberries

Step 1. Preheat your oven to 340°F and prepare an 8-inch springform by lining it with parchment paper and greasing its sides.

Grab a large bowl. Add the eggs and Greek yogurt.

Step 2. Whisk them together until they create a smooth batter.

Step 3. Sift the powdered sugar and cornstarch.

Step 4. Add the shredded coconut, vanilla extract, and lemon zest.

Step 5. Give the ingredients a good stir.

Step 6. Place the cornstarch in a small bowl and mix it with the strawberry slices.  Add most of the strawberries to the batter.

Step 7. Fold in the strawberries.

Step 8. Pour the batter into the springform pan and top up with the leftover strawberries.

Step 9. Place it in the oven and bake for 40 minutes. Then, increase the temperature to 350°F and bake for another 10 minutes.

Step 10. Once it’s cooked, remove it from the oven and let it cool down inside the pan. When it has cooled down, place it in the fridge for 1-2 hours.

How I Would Modify This Recipe

• Add a Chocolate Twist: Fold in half a cup of sugar-free or dark chocolate chips along with the strawberries to create an even more decadent dessert.
• Boost the Protein: Add a scoop of vanilla protein or use an unflavored one. If the batter is too thick, add a splash of milk.
• Make it Nut–Free: Remove the shredded coconut if you are allergic to or intolerant of coconut.

Tips & Tricks

1. Don’t Overmix: Whisk the batter just until the ingredients are combined. Overmixing can make the cake tough.
2. Use a Springform Pan: This type of pan makes it so much easier to remove the cake without breaking it. If you don’t have one, you can use a regular 8-inch cake pan; just make sure you line it well with parchment paper.
3. Let It Cool Completely: The cake needs time to set as it cools. Be patient. I know it’s hard to resist temptation, but you’ll enjoy it better after it’s been in the fridge for an hour.

Flourless Protein Cake with Strawberries