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High Protein Blood Orange Cake

This high protein cake honestly hit the spot! Given that I was very impatient to see how it turned out, I added the topping and it melted right away (obviously)…but it even turned out better?

Anyways guys, happy Friday! I hope everyone is going to get in some self care today or over the weekend!

If you’re wondering what I’m going to do for the last post of this series, that’s actually up to YOU!

Let me know what you want to see me create out of blood oranges in the comments below!

Be sure to SAVE this post for next time and SHARE this with a friend that you’d love to make this with.

𝐌𝐚𝐜𝐫𝐨𝐬: 30.7C / 4.3F / 20P


- 23g All Purpose Flour

- 16g PEScience Vanilla Protein Powder

- 1/2 Tsp Baking Powder

- 2g Splenda (or other sugar substitute)

- 15g Blood Orange Juice

- 2g Blood Orange Extract (or regular orange)

- 17ml Cashew Milk (or other milk)

- 60g Chobani Vanilla Greek Yogurt (or other)

- 11g Lite Cool Whip

- Blood Orange Zest and slice of blood orange


In one bowl combine dry ingredients and in another bowl combine all wet ingredients. Combine wet and dry ingredients. Spray an oven safe container with cooking spray and add batter. Place in a 320 degree oven for about 22-25 minutes or until toothpick comes out clean. Add cool whip, toppings and enjoy!

Check out the reel for this recipe on Instagram!



Hi, thanks for stopping by!

I'm Sarah: fitness enthusiast, food lover, and now a novice blogger. I am blessed to live in California where I am loving life! Get to know more about me here!  

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