Protein Cake

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A perfect egg substitute! Meet your new go-to protein-packed recipe! Savory Protein Cake that fits seamlessly into any meal of the day. Whether craving something sweet for breakfast, savory for lunch or dinner, or a hearty snack, this gluten-free, vegan delight keeps you satisfied. Loaded with plant-based protein, gut-healthy fiber, and iron, red lentil cake ensures you never lack protien again! Plus, with an easy oil-free option, it’s perfect for clean-eating enthusiasts.

Protein cake pieces in brown parchment paper.

Enjoy it plain, dress it up with a Healthy Vegan Dressing, or pair it with soups, salads, and spreads—the possibilities are endless. Make this red lentil protein cake your ultimate meal prep companion!

This protein cake recipe was inspired by my Lentil Bread recipe on my site and my homemade Lentil Quinoa Flatbreads.

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👩🏼‍🌾 Ingredients & Health Benefits
🥛 Substitutions
📖 How to Make Protein Cake
✔️ Expert Tips
🛒 Shop Recipe Cookware and Ingredients
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
🥙 Pairing
👩🏽‍🍳 Made this recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients & Health Benefits

Dates, olive oil, chickpea flour, red lentils, seasoning, red chili peppers, nutritional yeast, nondairy milk, and baking powder.

Red lentils: Fiber and protein-packed, red lentils are heart-healthy, and an excellent source of iron and folate. They also contain polyphenols and other antioxidants that combat inflammation and reduce the risk of chronic diseases.
Chickpea, rice, or any flour: Chickpea flour is a protein- and fiber-rich gluten-free alternative to support heart health and blood sugar control. It’s also packed with essential nutrients like iron, folate, and magnesium, making it a nutritious choice for various recipes.
Turmeric and black pepper: Turmeric gives these vegan eggs their yellow color. It is also the most anti-inflammatory food in the Dietary Inflammatory Index and reduces inflammation when paired with black pepper, which enhances curcumin’s benefits.
Nutritional yeast: Adds a rich, savory, cheese-like flavor and helps thicken dressings. If you're looking to boost your B vitamin intake, opt for fortified nutritional yeast, which often includes B12. (See my brands for fortified and unfortified here.)
Seasonings: paprika, cayenne, garlic powder, onion powder
Unsweetened nondairy milk: Adds moisture and creaminess to vegan egg recipes, helping achieve a smooth, cohesive texture. It also balances flavors and aids in blending ingredients for a more realistic egg-like consistency.
Medjool dates: Optional for a hint of sweetness. Nutrient-rich, providing fiber for digestion, potassium, magnesium, and vitamin B6. Some research indicates that dates can help lower blood glucose levels, reduce cholesterol and triglycerides, and increase beneficial HDL cholesterol. They also appear supportive of a healthy gut microbiome.
Olive oil (optional): Olive or avocado oil keeps the cake moist and tender while preventing it from sticking to the pan.
Calabrian chili peppers (optional): Add a subtle heat and depth of flavor to your cake but also contain capsaicin, the compound responsible for their spiciness, which has been linked to a notable reduction in the risk of premature death.
Baking powder: Acts as a leavening agent, helping the mixture rise.

See the printable recipe card below for quantities. Find the baking dishes used below in 'Shop Nisha's Cookware.'

🥛 Substitutions

Oil - use ¼ cup more nondairy milk to replace 2 tablespoons oil
Chickpea flour - Use rice, all-purpose, whole wheat, or flour of choice.
Nondairy milk - Soymilk is the creamiest and has the highest protein content, making it the preferred choice. Use unsweetened soy, almond, oat, cashew, hemp, or coconut milk. Most varieties of milk will work.
Medjool dates - use pitted Deglet Noor dates instead or omit them as desired
Calabrian chili peppers - use jalapeño, serrano, red chili pepper, or omit for nonspicy
Seasonings - use my Longevity Spice Mix instead or your desired seasonings
Hemp hearts - sprinkle them on the cake before baking for a nutritious garnish

Visit my Breakfast Recipes page for more healthy bread recipes.

📖 How to Make Protein Cake

This is an overview. The full recipe is at the bottom of the post.

Soak the lentils in water for 2 hours, then drain, rinse, and drain again.

Chickpea flour, soaked red lentils, seasoning, nutritional yeast, nondairy milk, and baking powder in the canister of a blender.

Combine: In a blender, combine the lentils, dates, chili pepper, turmeric, black pepper, garlic powder, onion powder, paprika, nutritional yeast, nondairy milk, chickpea flour, baking powder, and oil (if using).

Yellow batter in the canister of a blender.

Blend on high until smooth.

Yellow protein cake batter in a cast-iron muffin tin.

Pour the batter into a greased or nonstick baking dish or muffin tins.

Yellow batter in a brown square baking dish.

Leave about 1 inch of space to rise.

Protein cake muffins in black cast iron baking dish.

Bake for about 25 minutes or until the top springs back when touched.

Protein cake muffins in brown parchment.

Let cool slightly before serving.

Protein cake baked in a brown baking dish and sliced.

Serve savory or sweet—enjoy it plain or pair it with maple syrup, tahini dressing, chia jam, vegan cream cheese, or your favorite healthy dressing.

✔️ Expert Tips

Oil is optional but recommended for a deliciously moist texture and to prevent sticking; otherwise, use high-quality non-toxic bakeware or silicone molds.
Bake the batter in a 9x13-inch baking dish for a moist, dense cake, or divide it into two 8x8-inch dishes, leaving about an inch for the batter to rise. For a lighter, less dense texture, use a nonstick muffin pan instead.
Seasonings - use my Longevity Spice Mix instead for seasoning
Reheat protein cake at 300°F (150°C) for 10–15 minutes in the oven or in the microwave on high power for 1 minute.
Storage: Refrigerate in an airtight container for up to 7 days. Freeze in a freezer-safe container for up to 3 months.

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🙋🏽‍♀️ Recipe FAQs

How can I increase the protein content in a cake?

You can enhance the protein content by adding vegan protein powders (like pea or rice protein), incorporating ingredients such as almond flour, chickpea flour, or ground nuts, and including plant-based yogurt or silken tofu in the batter.

Which vegan protein powder is best for baking cakes?

Pea protein is often recommended for baking due to its neutral flavor and good texture integration. Blends of plant-based proteins can also work well. It's advisable to avoid soy protein isolate, as it can sometimes result in a denser texture.

Can I substitute regular flour with protein powder in vegan baking?

Yes, but it's best to replace only a portion of the flour with protein powder to maintain the cake's texture. A common guideline is to substitute up to one-third of the flour with protein powder. Adjust the liquid ingredients as needed, since protein powders can affect batter consistency.