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White Raspberry Love Cake
Anne Newgent

White Raspberry Love Cake

A vibrant and nutritious dessert combining the flavors of creamy white chocolate and tart raspberries, packed with protein and designed to provide sustained energy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups whole wheat pastry flour
  • 1 ½ cups vanilla protein powder
  • ½ cup granulated erythritol or monk fruit blend
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 large egg whites
  • 2 large whole eggs
  • 1 cup plain non-fat Greek yogurt
  • ½ cup unsweetened almond milk
  • 2 teaspoons pure vanilla extract
  • ½ cup sugar-free white chocolate chips, divided
  • 1 cup fresh or frozen raspberries
  • ½ cup plain non-fat Greek yogurt (glaze)
  • ¼ cup powdered erythritol or monk fruit blend (glaze)
  • 1 tablespoon unsweetened almond milk (glaze)
  • ¼ teaspoon pure vanilla extract (glaze)
  • 2 tablespoons sugar-free white chocolate chips (melted, for glaze)

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with grease and parchment paper.
  2. In a large mixing bowl, whisk together whole wheat flour, protein powder, erythritol, baking powder, baking soda, and sea salt.
  3. In another bowl, mix egg whites, whole eggs, Greek yogurt, almond milk, and vanilla extract until smooth.
  4. Gradually combine the wet ingredients with the dry ingredients, mixing until just incorporated.
  5. Fold in half of the white chocolate chips and three-quarters of the raspberries gently.
  6. Pour batter into the prepared pan and top with remaining white chocolate chips and raspberries.
  7. Bake for 30-35 minutes until a skewer comes out clean.
  8. Allow to cool in the pan, then transfer to a wire rack to cool completely.
  9. Prepare the glaze by mixing Greek yogurt, powdered erythritol, almond milk, and vanilla until smooth; drizzle melted chocolate on top.
  10. Slice and serve the cake.

Notes

Ensure ingredients like eggs and yogurt are at room temperature for best results. Store cake in an airtight container in the fridge for up to 4 days or freeze slices for up to 1 month.