Cake Batter Protein Fudge Recipe
This Cake Batter Protein Fudge is a quick, no-bake treat combining the nostalgic flavor of cake batter with the added nutrition of vanilla protein powder. It’s sugar-free, easy to make, and perfect for a guilt-free dessert or snack that satisfies your sweet tooth while boosting your protein intake.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 3 hours 10 minutes (including chilling time)
- Yield: 16 servings (based on 8x8 pan cut into 16 pieces) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Dry Ingredients
- 1/2 package Pillsbury sugar free yellow cake mix (about 250g)
- 80g vanilla protein powder
Wet Ingredients
- 28g light canola butter
- 150ml almond milk
Toppings
- 4 tsp sprinkles (plus extra for decoration)
Instructions
- Heat Cake Mix: Pour the plain cake mix into a microwave-safe bowl and microwave for 1.5 minutes, stirring every 15 seconds. This step ensures the flour is cooked to eliminate any potential bacteria. Allow the mixture to cool completely.
- Add Protein Powder: Once cooled, mix in the vanilla protein powder thoroughly until well combined with the cake base.
- Add Wet Ingredients: Incorporate the light canola butter and almond milk into the dry mix. The batter will become very thick as you mix, so ensure all ingredients are evenly combined.
- Add Sprinkles: Stir in 4 teaspoons of sprinkles to the batter, reserving some extra for decorating the top.
- Prepare Pan: Line an 8×8 inch pan with wax paper to prevent sticking. Press the batter firmly into the pan and smooth the surface evenly.
- Decorate and Chill: Sprinkle the remaining sprinkles over the top for a festive look. Place the pan in the refrigerator for several hours to allow the fudge to set properly.
- Serve: Once firm, cut into squares and enjoy your delicious, protein-packed cake batter fudge.
Notes
- Microwaving the dry cake mix before adding liquid ingredients helps to kill potential bacteria present in raw flour.
- Use light canola butter for a lighter fat content without compromising creaminess.
- Ensure the fudge cools completely in the fridge before cutting to maintain firmness and texture.
- Sprinkles add fun visual appeal and a slight crunch; use sugar-free sprinkles if desired for a fully sugar-free treat.
- This recipe is versatile—substitute almond milk for other plant-based milks if preferred.
Keywords: protein fudge, cake batter fudge, no-bake dessert, sugar free fudge, protein dessert, healthy fudge, low calorie treat
Find it online: https://victoriablair.com/cake-batter-protein-fudge-recipe/
