This season, skip the store-bought sweets and dive into this protein-packed yule log cake! It will please your taste buds and feed your muscles without busting your waistline.
Vital Stats
Name: Anna Sward
Occupation: Author & Founder of Protein Pow
Website: Proteinpow.com
Book: 'Protein Pow(d)er: The Cookbook'
The yule log cake, also known as the bûche de Nöel or "log of Christmas," is one of those desserts that seldom ventures outside of the holiday season. While it's destined to be forever relegated to December and January—gracing bakeries with vanilla, chocolate, and buttercream filling—there's one version of the holiday log you won't find lining supermarket shelves: the protein yule log.
Not only will the added "protein pow" help boost your gains, it'll taste just as good as the real deal. That's why you have to bring one to life and rejoice in the satisfaction that comes from knowing you created a classic holiday dessert in a wizardly fashion. This dessert has all of your favorite flavors without sugar or gluten.
Protein Pow Note: There are three parts to baking this cake: making the cake, whipping up the filling, and frosting the finished product. Don't be overwhelmed by the task. Remember, you can always make modifications.
If you'd like to skip any of the steps, you can. For example, you can skip the cake and instead just frost something else, like a protein muffin that you later fill with your cake filling. You can also replace the cream-filled cake with a pancake rolled up and filled with frosting. Basically, you can do anything you like with this recipe. Just have fun and have a protein-packed holiday!
Yule Log Protein Cake
Liquid egg whites 1 cup
Oats (gluten-free or regular) 1/2 cup
Cocoa powder 1/4 cup
Chocolate whey protein powder 1/4 cup
Cottage cheese (optional but nice for extra moisture) 2 tbsp
Baking powder 1/2 tsp
- Blend all the cake ingredients until well-combined. Bake in a medium-sized square silicone pan at 320 degrees F (160 C) for around 12-18 minutes, or until an inserted knife comes out clean.
- Allow the cake to cool before very carefully slicing it in half horizontally. Then make your filling and spread it on top of the cake.
- Roll the cake and cover with frosting, using a large knife to spread the frosting onto the cake.
Option 1 Cookies and Cream Protein Filling
- Blend the casein with the milk until you get a smooth mix. If you want it creamier still, add some cream cheese to your mix.
- Spread the filling on the cake and roll it.
Option 2 Strawberry Protein Filling
Cookies and cream casein 1/2 cup
Milk (cow, almond, or coconut) 3/4 cup
Freeze-dried strawberries 2 tbsp
- Blend the casein with the milk until you get a smooth mix. If you want it creamier still, add some cream cheese to your mix.
- Spread the filling on the cake and roll it.
Option 3 Chocolate Protein Frosting
- Blend the casein with the milk and cocoa until you get a smooth mix.
- Using a large knife, spread the frosting onto your cake. Roll it. Decorate with some coconut flakes, cranberries, or whatever you fancy!
Serving size: 1 slice with cookies and cream
Recipe yields: 8 servings
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