This protein packed vanilla cake is filled with decadent dark chocolate chips and topped with a creamy vanilla protein frosting, melted almond butter and more chocolate chips. Healthy and delicious doesn’t get better than this!



  • 1 scoop I-PLX vanilla frosting protein powder
  • 1/4 cup whole wheat flour (or oat flour)
  • 1 whole egg
  • 1/4 cup Greek yogurt, divided
  • 1/3 cup milk (I used unsweetened almond)
  • 1/2 tsp. baking powder
  • 1/2 tbsp. chocolate chips
  • almond butter (for topping)
  • extra chocolate chips (for toppings)

Vanilla Frosting

  • 1/4 cup Greek yogurt*
  • 1/3 scoop I-PLX vanilla frosting protein powder


*Can use any other preferred yogurt, but Greek yogurt will help make it a thicker/creamier frosting.


  1. Add protein powder, flour, and baking powder to a bowl. Mix. Next, add egg, Greek yogurt, and milk. Gently stir until a smooth batter forms. Fold in chocolate chips.
  2. Spray a large mug or microwave safe bowl with nonstick spray. Pour batter into mug. Microwave on high for about 1 minute. Check, and then microwave for 20 seconds intervals until cooked. Be careful not to overcook, or the cake will dry out.
  3. Now for the frosting, mix Greek yogurt and vanilla frosting protein powder. It should make a thick frosting consistency. Add to top of cake.
  4. Drizzle with some melted almond butter and add a few extra chocolate chips if desired. Enjoy!

Nutrition (cake + frosting): 450 calories, 60 protein, 30 carbs, 10 fat, 6 fiber, 6 sugar