You can make a protein nut cake with just a handful of ingredients and two scoops of protein powder. Below you’ll find the full recipe, plus answers to the most frequently asked questions: how to store the cake, whether you can freeze it, how to make a plant-based version, and which nuts work best.
What is a protein nut cake?
A protein nut cake is a cake made from spelt flour, eggs and nuts, with added protein powder. You bake it for about 50 minutes and then slice it up to enjoy with a cup of coffee, for breakfast or as a snack.
The nuts provide texture and a rich, nutty flavour, the eggs bind the batter, and the honey adds a mild sweetness. The protein powder is the extra ingredient here: it gives the cake a firmer texture and adds extra protein on top of what’s already in the eggs, nuts and flour. If you’d like to find out more about what protein powder does in recipes, read about the benefits of protein powder.
What do you need?
For one cake, you’ll need the ingredients listed below. This makes about 10 to 12 slices.
- 350 grams of spelt flour
- 4 eggs
- 150 grams of coconut oil
- 75 grams of honey
- 2 teaspoons of baking powder
- 180 grams of mixed nuts
- 2 scoops of Ekopura protein powder (Purely Natural, natural whey)
- 1 generous pinch of salt
- 150 millilitres of water
How do you make a protein nut cake?
First mix all the ingredients together, except for the baking powder and the nuts, then add the baking powder and the chopped nuts and bake the cake for about 50 minutes at 175°C. Here’s how to do it step by step:
- Preheat the oven to 175°C.
- Put all the ingredients, except the baking powder and the nuts, into a mixing bowl.
- Add a generous pinch of salt and 150 millilitres of water, then mix everything together.
- Add the baking powder and mix well once more until you have a smooth batter.
- Chop the nuts into small pieces and mix them into the batter.
- Pour the batter into a baking tin and sprinkle some extra chopped nuts over the top.
- Bake the cake for about 50 minutes. Insert a skewer into the centre: if it comes out clean, the cake is ready.
Then leave the cake to cool completely in the tin before turning it out and slicing it. This will help keep the texture nice and intact.
Tips for the best nut cake
With a few small adjustments, you can tailor the cake to your own taste:
- Toast the nuts briefly in a dry frying pan before mixing them into the batter; this gives a deeper flavour.
- If you like, replace the honey with maple syrup or date syrup for a different kind of sweetness.
- Add a teaspoon of cinnamon or a handful of raisins for variety.
- Use a plain protein powder if you want a neutral flavour, or a flavoured variety (such as vanilla) for a sweeter cake.
When should you eat a protein nut cake?
This cake makes a handy snack on the go or around a workout, and is also great for breakfast or with a cup of coffee. As you cut it into slices, you can take exactly what you need with you.
A slice is easy to pack in your lunchbox or bag, and keeps for a few days. If you want to turn it into a more substantial meal, pair a slice with some quark or yoghurt and fresh fruit. For a warm version, heat a slice briefly and serve it with a spoonful of nut butter.
Frequently asked questions
How do you store protein nut cake, and can you freeze it?
Store the cake in an airtight container; it will keep for about three days at room temperature and slightly longer in the fridge. It’s fine to freeze it: cut the cake into slices, wrap them individually or with baking paper between them, and freeze them. Let a slice thaw at room temperature or warm it up briefly in the oven.
Can you make a plant-based version?
Yes. Replace the whey with a vegan protein powder, the eggs with an egg substitute (for example, 4 tablespoons of ground linseed mixed with water) and the honey with maple syrup or agave syrup. The coconut oil is already plant-based. Bear in mind that the cake made with an egg substitute will be slightly denser and less light and fluffy than one made with real eggs.
How much protein is there in the nut cake?
That depends on how thick you cut the slices. The protein in this cake comes from the eggs, the nuts, the spelt flour and the two scoops of protein powder, which together add to the protein content of the whole cake. If you cut the cake into around 10 to 12 slices, each slice will contain roughly 10 to 12 grams of protein. Protein contributes to a growth in muscle mass. Protein contributes to the maintenance of muscle mass. You can read more about this in the section on the benefits of protein powder.
Which nuts are best to use?
A mix of walnuts, almonds, hazelnuts and pecans works well and provides a varied flavour and texture. Choose unsalted and unroasted nuts where possible, so you can control the flavour yourself. If you prefer a finer texture, chop the nuts a little finer; if you like chunks, chop them more coarsely.
Can you substitute the spelt flour?
Yes, you can replace the spelt flour one-to-one with another wheat or wholemeal flour; the flavour and texture will change slightly. For a gluten-free version, use a gluten-free flour mix, and add a thickener such as xanthan gum if needed. Bear in mind that gluten-free mixes often absorb a little more liquid, so add the water bit by bit until you have a smooth batter.
Give it a go yourself
For this recipe, we used Ekopura Purely Natural, our organic natural whey protein powder with no unnecessary additives. If you’d like to see what flavours and varieties are available, take a look at the protein powder collection. You’ll find more recipes to try on the recipes page.
