A walnut protein cake is an apple cake with walnuts and extra protein from vegan protein powder. You can bake it using everyday ingredients in about an hour and cut it into around fifteen slices. Below you’ll find the full recipe, plus answers to frequently asked questions.
What is a walnut protein cake?
It’s a cake made with grated apple, roughly chopped walnuts and flour, with two scoops of vegan protein (vanilla) mixed into the batter. The protein powder gives it a subtle vanilla flavour and adds plant-based protein.
The apple and banana keep the batter moist, ensuring the cake remains light and fluffy. The cinnamon adds a touch of warmth to the flavour and the walnuts provide a bit of crunch. It’s a cake that goes well with coffee, as a snack or for breakfast. You can make it in a single bowl, without a mixer.
What do you need for a walnut protein cake?
For one cake yielding about fifteen slices, you’ll need apples, walnuts, flour, cinnamon, vegan protein powder, baking powder, banana and butter. The exact quantities are listed below.
- 2 sweet apples
- 100 g walnuts
- 200 g flour
- 1 tablespoon of cinnamon
- 2 scoops of vegan protein (vanilla)
- 8 g baking powder (half a sachet)
- 1/2 banana
- 50 g butter (dairy butter or a plant-based alternative)
How do you make a walnut protein cake?
Mix the flour, cinnamon, baking powder and vegan protein with the grated apple and walnuts, stir in a mixture of melted butter and mashed banana, and bake the mixture for about 50 minutes at 170°C. Here’s how to do it step by step:
- Preheat the oven to 170°C.
- Peel the apples, remove the cores and grate them using a coarse grater.
- Chop the walnuts coarsely.
- Sift the flour, cinnamon, baking powder and vegan protein into a large bowl.
- Add the grated apple and walnuts and mix everything together.
- In another bowl, mash half a banana thoroughly.
- Melt the butter in a small pan over a low heat.
- Pour the butter in a thin stream into the banana, stirring continuously.
- Pour the butter and banana mixture into the flour and walnut mixture and stir with a spoon or spatula until you have a smooth batter.
- Grease a cake tin and line it with baking paper if desired. Spoon the batter into the tin and sprinkle with some extra walnuts.
- Bake the cake for about 50 minutes. Insert a skewer to check: if it comes out clean, the cake is ready.
- Remove the cake from the tin and leave it to cool further on a wire rack.
What does the vegan protein do in this recipe?
The vegan protein provides the vanilla flavour and adds plant-based protein to the cake. The powder consists of around 75% protein, has a neutral vanilla flavour and is plant-based. You won’t need to sweeten the batter with extra sugar.
Protein contributes to a growth in muscle mass. Protein contributes to the maintenance of muscle mass. Want to know more about protein in your diet and how much you need? Read about the benefits of protein powder or how much protein you need each day.
Tips for a delicious walnut protein cake
Grate the apples using a coarse grater, as a fine grater will make the batter too wet. Measure the protein using the scoop and do not press the powder down, to ensure the proportions are correct.
Mix the batter just until everything is smooth, and don’t stir any further. Stirring for too long will make the cake denser. Check the cooking time with a skewer, as ovens vary. If the top is browning too quickly, loosely cover it with a sheet of aluminium foil.
Can you vary the walnut protein cake?
Yes, the cake is easy to adapt. Swap the walnuts for pecans or hazelnuts, or use pear instead of apple.
You can also substitute the protein. A different flavour of vegan protein works just as well, as do whey protein or casein if you prefer to use those. Whey protein and casein make the batter slightly thicker, so you may want to add a splash of (plant-based) milk. You’ll find all the varieties in the vegan protein range and the wider protein range.
How do you store the walnut protein cake?
Store the cake covered or in an airtight container at room temperature. It will keep for a few days this way.
If you want to keep it for longer, cut it into slices and freeze them individually. You can take them out one at a time and let them defrost at room temperature.
Frequently asked questions
Can I use a different protein powder?
Yes. A different flavour of vegan protein works fine, and you can also use whey protein or casein. If using whey protein or casein, the batter will be slightly thicker, so add a small splash of (plant-based) milk.
Is this walnut protein cake vegan?
The recipe uses vegan protein powder, so for a completely plant-based cake, replace the butter with a plant-based alternative. If you use regular butter, the cake will contain dairy.
Can I make the cake without banana?
Half a banana keeps the batter moist and helps to bind it. If you want to leave it out, replace the banana with a few tablespoons of apple sauce for a similar result.
How many slices do you get from one cake?
You’ll get about fifteen slices from one cake. Cut them a bit thinner or thicker as you prefer.
The vegan protein in this recipe
The vegan protein (vanilla) in this recipe consists of approximately 75% protein, has a neutral vanilla flavour and is plant-based. As well as using it in baking, you can also stir it into yoghurt, porridge or a smoothie. You’ll find more baking inspiration in our recipes.
