High protein tres leches cake

A high-protein twist on the classic tres leches cake? Love it! Here’s a recipe that boosts protein without losing the moist, dreamy texture of the original.

High Protein Tres Leches Cake

Ingredients:

For the cake:

• 1 cup whole wheat flour (or all-purpose)

• 1/2 cup vanilla or unflavored protein powder (whey or plant-based)

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 4 large eggs, separated

• 1/2 cup granulated sweetener (sugar, erythritol, or monk fruit)

• 1 tsp vanilla extract

For the tres leches milk mixture:

• 1 cup evaporated milk (or use unsweetened almond milk for fewer calories)

• 1 cup low-fat milk or unsweetened protein milk (e.g., Fairlife or protein-fortified almond milk)

• 1/2 cup plain Greek yogurt or cottage cheese (blended smooth)

• 1-2 tbsp sweetener (optional, to taste)

For the topping:

• 1 cup heavy whipping cream or coconut cream

• 1 tbsp sweetener (powdered sugar or alternative)

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch baking dish.

2. Mix dry ingredients: In a bowl, whisk together flour, protein powder, baking powder, and salt.

3. Beat egg yolks: In a separate large bowl, beat egg yolks with half the sweetener and vanilla until pale and thick.

4. Whip egg whites: In another clean bowl, whip egg whites until soft peaks form. Gradually add the rest of the sweetener and continue whipping until stiff peaks form.

5. Combine: Gently fold the dry ingredients into the yolk mixture, then carefully fold in the egg whites until combined (don’t overmix).

6. Bake: Pour batter into prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean.

7. Prepare tres leches mixture: Whisk together evaporated milk, protein milk, and blended Greek yogurt until smooth. Add sweetener if desired.

8. Soak the cake: Once the cake cools slightly, poke holes all over the top with a fork. Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in.

9. Chill: Refrigerate for at least 2 hours or overnight to absorb the milk mixture fully.

10. Make the topping: Whip the cream with vanilla and sweetener until soft peaks form. Spread over the cake before serving.