Protein Cake

Wondering how a cake is called a Protein Cake?? Well, it’s a cake which is high in protein content. Usually, cakes will have high carbohydrate and high sugar ingredients. But this cake is made using leftover fruit/vegetable pulp which is left behind after we juice them. That’s high in fiber and instead of throwing it away, you can actually make something delicious out of it. This can also be had like a bread. So you can call it a Protein Cake or a Protein Bread..:)

This recipe has been shared by Parina, founder of She certified in Personal Training from National Academy of Sports Medicine. With the the motto ‘Give More. Get More’, she designed NEIKI, her fitness program, wherein she strives to reduce injury risk and prepare our bodies to bear the impact they need to. On this excursion, her endeavour is to help people stand upright – physically and mentally.

It is not just recipes that Parina is sharing with us – it is a lot of other information too. Head over to my YouTube channel to see all that we discuss around food and nutrition! Cheers to a balanced and healthy start to 2021..:)

Protein Cake

Course: DessertDifficulty: Easy


Prep time


Baking time




Total time



A mildly sweet cake, extremely high in proteins!


  • Fruit and Vegetable Pulp – 1+1/4 cup

  • Ginger pulp – 1 tbsp

  • Coconut Milk – 1 cup (240 ml)

  • Oats Flour – 1/3 cup

  • Egg Whites – 1 cup (about 6-7 nos)

  • Caramel Whey Protein – 25 gms

  • Vanilla Essence – 1 tbsp

  • Baking Powder – ½ tbsp

  • Cinnamon Powder – 1 tbsp

  • Flaxseeds – 5 gms (for topping)

  • Cranberries – 5 gms (for topping)


  • Preheat the oven at 170C.
  • Grease a loaf tin and line it with parchment paper.
  • Blend together the fruit and vegetable pulp, ginger pulp, egg whites, whey protein, vanilla essence, baking powder and cinnamon powder together in a mixer/blender.
  • Transfer the blended mix into the loaf tin.
  • Sprinkle with flaxseeds and cranberries.
  • Bake at 170 C for 35-40 min till a skewer inserted comes out clean.
  • Let it cool completely before slicing.

Recipe Video


  • Fruit and Vegetable Pulp: The ideal pulp for this recipe is the leftover pulp you get in your juicer after juicing fruits and vegetables. I have used carrot, zucchini and apple for making the pulp. That pulp is almost dry with no leftover juice in it. However, if you do not have a juicer, then pulp the vegetables/fruits in your blender and then try and remove as much juice as possible from the pulp. The quantity of coconut milk you add to the cake batter towards the end will depend on how much juice the pulp had initially.
  • Ginger Pulp: Try to squeeze out as much juice as possible from the ginger and use only the remaining pulp for the recipe.
  • Coconut Milk: Add only half the coconut milk to the batter first. You need to have a thick pancake batter like consistency. Depending on how much juice the pulp added had, you may or may not need the entire quantity of coconut milk asked in this recipe.

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories59
  • % Daily Value *
  • Total Fat 3g 5%
    • Total Carbohydrate 3g 1%
      • Protein 5g 10%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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