Name: Chai Protein Cake with Protein Cream Cheese Frosting - Extra Good!
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1½ cups Water (360ml); 1 Tbsp Chai Tea Leaves (2 Tea bags); ½ cup Whole Wheat Pastry Flour (see post for subs, 60g); ⅔ cup Vanilla Protein Powder (Flex Whey-casein, 60g); ½ scoop Unflavored Protein Powder (Whey-casein, 15g); ¼ cup Coconut Flour (28g); ¾ tsp Ground Cinnamon; ½ tsp Ground Cardamom; ¼ tsp Allspice; ⅛ tsp Ground Nutmeg; 1½ tsp Baking Soda; ¾ cup Unsweetened Applesauce (180g); 1 Tbsp Lemon Juice; 2 tsp Melted Butter (10g); 1 tsp Vanilla Extract; ½ cup Non-fat Greek Yogurt (112g); 4 oz Low-fat Cream Cheese (112g); ⅓ cup Vanilla Protein Powder (Whey-Casein, 30g)

Chai Protein Cake with Protein Cream Cheese Frosting – the perfect balance of chai spice and creaminess all in a delicious healthy cake. A low fat, low sugar and high protein treat better than a chai tea latte!

Jump to Recipe

Chai Protein Cake with Protein Cream Cheese Frosting - the perfect balance of chai spice and creaminess all in a delicious and healthy cake. A low fat, low sugar and high protein treat better than a chai tea latte!

The cake here is really soft and moist and so perfectly spiced with all the chai spices and tea leaves, you’re going to want this first thing in the morning, As if that’s not enough, we’re taking it to the next level with a protein-infused cream cheese frosting that’s as creamy as it is nutritious.

I gave some of this cake to a friend for her birthday, and in her own words: “I inhaled the cake”. It surely is a delicious cake that you’re going to want to amke on repeat. Maybe a slice of this chai spice protein cake with a chai tea latte on the side?

Ingredients for Chai Protein Cake:

This recipe for chai protein cake is made with a actual chai tea, and then sweetened with protein powder. No sugar, eggs or milk needed in this recipe.

Vanilla Protein Powder: For a sugar cookie cake that’s low sugar; I used half Quest Nutrition and half Flex brand Vanilla protein powder.
Unflavored Protein Powder: To add extra protein and remove some of the carbs. I use Quest Multipurpose protein powder.
Whole Wheat Pastry Flour
Coconut Flour
Spices: Cinnamon, Cardamom, Allspice, Nutmeg
Unsweetened Applesauce
Hot Water
Some Lemon Juice
A bit of Melted Butter
Baking Soda
Vanilla Extract

For the Cream Cheese Protein Frosting on this Chai Tea Cake:

Low Fat Cottage Cheese
Non-fat Plain Greek Yogurt
Vanilla Protein Powder for high protein frosting; I used Quest Nutrition Vanilla.

How to make Chai Tea Cake with Protein Powder

This chai tea cake uses protein powder as a sweetener, but really isn’t complicated to make. Here’s what it takes:

Make Chai/Tea:

Heat about 1½ cups water and tea leaves in a pot. Bring to boil, turn off heat and steep for about 2 minutes. Strain out the tea leaves and keep 1 cup + 2 Tbsp of the tea. Add more water if you need.
Let it cool about 5 minutes so it isn’t piping hot.

Preheat and Prep:

Preheat your oven to 350°F (175°C). Grease and line an 8” cake pan with parchment paper.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, vanilla protein powder, unflavored protein powder, coconut flour, Chai spices (Cinnamon, Cardamom, Allspice, Nutmeg) and baking soda until well combined.

Combine Wet Ingredients:

In another bowl, mix together the hot tea, applesauce, melted butter, and vanilla extract until smooth.

Create Batter:

Gently whisk the wet ingredients into the dry ingredients until a thick batter forms.

Bake to Perfection:

Pour the batter into the prepared pan and spread it evenly.
Bake for 22 minutes or until a toothpick inserted into the center comes out clean.

Cool:

Allow the chai cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool.

Frost:

Whisk softened cream cheese and yogurt in a bowl.
Add protein powder and mix.
Spread on top of loaf cake and slice into 8 delectable portions.

Tips for perfect Chai Spice Protein Cake

This chai spice protein cake really is easy to make, but here’s some pointers to keep in mind when baking to get it right.

Use whey-casein protein powder since It works well with the ratio of ingredients in this healthy chai tea cake recipe.
Whey-casein absorbs more liquid, and whey absorbs less, so you need to adjust the liquid accordingly.

Use melted butter so that it mixes well into the chai tea cake batter.

Don’t overmix the batter!
Pour the wet mix into the dry mix and whisk until combined. Don’t over-mix it or too much gluten will develop, which is what will make the cake gummy and dense.
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 low sugar sugar cookie cake.

Don’t let the batter sit out too long; Pour immediately into baking pan and bake to avoid any reactions between the ingredients.

Don’t over-bake the cake or it will get tough; Remove when the tester/knife comes out just dry, but moist.

Let cake cool completely before frosting or the frosting will melt.

For the Frosting in this Macro Friendly Chai Latte Cake:

Microwave cream cheese to soften for about 10 seconds if it is straight out of the fridge

Use whey-casein protein powder since it mixes well with the yogurt.

Add milk if necessary; Mix the frosting well first, and then add milk if still too dry.

Taste to see if it needs additional sweetener. Add stevia if needed.

How to store Healthy Chai Latte Cake?

This healthy chai latte cake keeps at room temperature for 2-3 hours. For extended freshness, refrigerate for up to a week or freeze slices for a grab-and-go healthy dessert option.

Fridge: Store chai latte proteincake in airtight container in the fridge for 4 or 5 days.

Freezer: Slice protein chai spice cake, wrap in plastic wrap, and place the pieces in a freezer-safe zipper bag. You can even store the whole cake itself!
Thaw before eating.

Alternatives for Healthy Chai Cake with No Sugar or Eggs

For the perfect healthy chai cake recipe, I used protein powder to replace the sugar. I really would recommend using the ingredients and brands listed, but here’s some healthy alternatives you can try.

Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight not cups.
Coconut Flour: ½ cup more Flour or ½ cup Oat Flour
Melted Butter: Melted Coconut Oil or Dairy Free Butter
Lemon Juice: Apple Cider Vinegar or White Vinegar
Greek Yogurt: Coconut Yogurt
Reduced Fat Cream Cheese: Regular cream cheese

More High Protein Cake recipes:

More Spiced Protein Cake Recipes