Soft and fluffy Snickerdoodle Protein Cake with a protein protein frosting and sugar-free cinnamon sugar topping – a major cookie upgrade. This protein powder snickerdoodle cake is a healthy, low fat and low calorie recipe perfect for breakfast, snack, dessert or post workout!

Okay funny story – I’d had a snickerdoodle cake on my recipe todo list for a while, and finally decided to go for it while making some creative Christmas-themed desserts. It turned out super beautiful with the cinnamon sugar vibes, and when I came to write this blog post here, I realized that I had already made a high protein snickerdoodle cake recipe like 3 years ago I think. Whoops.

Well not gonna lie, this recipe is much softer, much tastier, much healthier and definitely much better than the old one!

Ingredients for Snickerdoodle Protein Cake Recipe:

This high protein healthy snickerdoodle cake is made with just a few simple and clean ingredients – no sugar, whole wheat and just a bit of butter – but still has that moist texture you want from a cake.

Whole Wheat Pastry Flour for a healthy and whole grain cake recipe
Vanilla Protein Powder – this replaces the sugar in this recipe and is the key to what makes it a high protein cake. I used Flex Vanilla – it’s a whey-casein blend
Quest Nutrition’s Vanilla protein powder is another good one.
Coconut Flour
Snickerdoodle flavor Almond Butter
I recommend American Dream Nut Butter (code HAYLSKITCHEN gives you a discount) Snikeroodle White Chocolate Almond Butter, or any other Almond Butter here; Its lower fat and higher protein.
Almond Butter Powder, also known as Powdered Almond Butter. I use the one from PB2
1:1 Zero Calorie Brown Sugar Substitute – I use Lakanto, to keep this recipe sugar free; (code HAYLSKITCHEN for a discount here too)
Stevia Sweetener
Just a bit of Almond Milk
An Egg and Egg White
Baking Soda
A bit of salt

And for the Simple Protein Yogurt Frosting

Just simple and high protein ingredients for this snickerdoodle protein cake

Non-fat Greek Yogurt
Vanilla Protein Powder; Either the Flex or Quest one would be good here.
Stevia Sweetener
More Snickerdoodle Almond Butter (from American Dream Nut Butter )

The Cinnamon Sugar Topping:

1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar free; (code HAYLSKITCHEN for a discount here too)
Ground Cinnamon

How to make Snickerdoodle Cake with Protein Powder

This snickerdoodle cake recipe uses protein powder and might sound daunting, but is super easy to make!

Whisk all wet ingredients well so its a smooth mix.
Applesauce, almond milk, almond butter, egg and egg white.
Use drippy almond butter so it mixes well with the wet ingredients and does not clump.
Use room temperature Milk and Eggs (Microwave these too for about 5 seconds if you took them out of the fridge, so they mix well with the batter.)
Mix all dry ingredients.
Vanilla protein powder, flour, coconut flour, almond butter powder, sweetener, stevia, cinnamon and 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 snickerdoodle 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 snickerdoodle cookie cake recipe with no added sugar.
Pour mix into 8×8” parchment lined pan.
Bake 25-30 minutes at 350°F.
Don’t over-bake the cake 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, almond butter and sweetener.
Spread on base.

Cinnamon-Sugar Topping: Mix sweetener and cinnamon in a bowl and sprinkle on top.
Slice into 16 pieces.

To Store Homemade Snickerdoodle Cake:

Another great part about this snickerdoodle protein cake recipe is that you can make in advance for a party, and even store leftovers!

You can keep the healthy snickerdoodle cookie cake out at room temperature (on the countertop) for few hours.

Store any leftover snickerdoodle cookie cake in the fridge for up to 5 days in an airtight container.

To freeze his protein snickerdoodle cake, slice it, wrap each piece in plastic wrap, and place the pieces in a freezer-safe zipper bag. They keep in the freezer for a few months.
You can even store the whole cake itself!

Alternate ingredients for Healthy Snickerdoodle Cake Recipe

I recommend making this healthy snickerdoodle cake recipe using the ingredients and products listed – especially the since it gives the best results with a low calorie number too.

If you need other options for the flours and such, here’s some alternatives:

Whole Wheat Pastry Flour: Use all purpose flour or 1:1 Gluten Free Baking Flour for a gluten free protein cake; Use the same amount by weight, not volume.
Coconut Flour: Use extra flour; Maybe ⅓ cup. I haven’t tried this myself, so can’t confirm the results.
Almond Milk: Regular dairy-based or non-dairy milk
Zero Calorie Monkfruit Sugar: Regular brown sugar works (but recipe will not be sugar free)
Almond Butter Powder: Use peanut butter powder
Snickerdoodle Almond Butter: Regular almond butter, or even peanut butter or cashew butter (but add a pinch of extra cinnamon and sweetener).

For a Vegan Snickerdoodle Cake:

For a Vegan protein snickerdoodle cake, make sure you use a plant-based protein powder. Here’s what I’d recommend: KOS Vanilla Protein. Be sure to taste and add extra sweetener if needed.

Also be sure to use:

Coconut Yogurt instead of Greek Yogurt
Replace the egg with a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water).
Aquafaba instead of Egg Whites

More Healthy Protein Cake Recipes:

More Snickerdoodle Protein Recipes too Try: