Soft and delicious Blueberry Jam Protein Cake recipe will have you hooked! A healthy blueberry jam layer cake recipe that’s high protein, low fat and sugar free too!

I made this cake only because I had a jar of blueberry jam in my fridge that I wanted to use up. A real good decision because the combination of the soft protein cake with the no sugar blueberry jam was just beautiful!

Yes I loved it, husband did, and I also gave half to someone else and they were very impressed.

This blueberry jam cake was the first time I tried a layer cake with the proper frosting aesthetic, and man I was proud. It came out so pretty and so perfect!

Ingredients for Blueberry Jam Protein Cake

This blueberry jam protein cake is the best healthy cake recipe you can find – no sugar or butter – a perfect healthy cake recipe!

Whey-Casein Vanilla Protein Powder for high protein cosmic blondie bars, and also replace sugar. I used Quest Nutrition.
Whey-Casein Vanilla Protein Powder; I recommend Dymatize for this.
Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe. Quest Nutrition whey-casein again here.
Cashew Butter Powder: The same one from PB2.
Peanut Butter Powder from Lakanto (the code HAYLSKITCHEN gives you a discount) or PbFit works too.
Whole Wheat Pastry Flour

Cashew Butter
I recommend American Dream Nut Butter (code HAYLSKITCHEN gives you a discount).
Unsweetened Almond Milk
Unsweetened Applesauce
Nonfat Plain Greek Yogurt
Coconut Flour
Stevia Sweetener
Vanilla Extract
Baking Soda

For the Frosting and Filling:

No-sugar Added Blueberry Jam: I use the one from Chia Smash
Nonfat Plain Greek Yogurt
Whey-Casein Vanilla Protein Powder: I used Quest Nutrition.
Cashew Butter: American Dream Nut Butter again (code HAYLSKITCHEN gives you a discount)

How to make Blueberry Jam Cake Recipe with Protein Powder

This blueberry jam cake recipe is a really easy recipe to make even though its made with protein powder.

Whisk all wet ingredients well so its a smooth mix.
Greek yogurt, applesauce, milk, cashew butter, vanilla,
Use drippy cashew butter so it mixes well with the wet ingredients and does not clump.
Mix all dry ingredients.
Whey-casein and whey vanilla protein powder, unflavored protein powder, flour, coconut flour, cashew butter powder, stevia, baking soda.

Add dry mix to wet and whisk a bit first, then fold with spatula.
Don’t over-mix the batter!
Make sure you gently fold the dry mix into the wet to combine them.
If you over-mix it, the protein powder will make the low calorie blueberry jam cake tough, dense and gummy.

Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have healthy blueberry jam cake recipe with no added sugar.
Divide batter into parchment lined/greased 6” cake pans.
Bake 20-22 minutes at 350°F.
Don’t over-bake the bars or it will get tough; Remove when the tester/knife comes out just dry, but moist.
Let cool completely (10 minutes in pan, then on cooling rack).
Cooling is required or frosting will melt.
Frosting: Mix greek yogurt, protein powder and cashew butter.
Assemble:
1. Make a ring of frosting along the circumference of the bottom cake layer (use a piping bag to get it perfect)
2. Fill jam in the middle.
3. Cover with second cake layer
4. Spread frosting on top and long sides of cake.

How to store Blueberry Jam Layer Cake?

This amazing Blueberry Jam layer cake is going to be the star of your party, but if you have any leftovers, make sure you store it right so it lasts well.

Refrigerate: Place the cake – whole or as slices – in an airtight container for 3-4 days.

Freeze: To freeze this blueberry jam layer cake, wrap individual slices in plastic wrap and place in freezer-safe zipper bags. You can store the whole cake as it is as well. The protein blueberry jam cake should keep for 2-3 months. Thaw before eating.

Alternatives for Healthy Blueberry Jam Cake

I made these healthy cosmic blondie bars with the specific products (and brands) mentioned, but I do have some alternatives you can try.
I haven’t testing them all so I can’t say how your recipe might turn out. I’d love to know if you do!

Whole Wheat Pastry Flour: All purpose flour, 1:1 gluten free baking flour; The same amount by weight
Unflavored Protein Powder: 2½ Tbsp flour, But also reduce yogurt to ⅔ cup.
Cashew Butter: Almond Butter, Sunflower Seed Butter, Hazelnut Butter or even Tahini.
Stevia: Regular granulated sugar (but the recipe won’t be sugar free anymore)
Cashew Butter Powder: Almond Butter Powder or Peanut Butter Powder
Almond Milk: Any other milk
Greek Yogurt: Coconut Yogurt would work just as well

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