Greek Yogurt Peanut Butter Protein Cake with Chocolate Fudge Topping

Here’s a high-protein, rich and satisfying recipe for a Greek Yogurt Peanut Butter Protein Cake with Chocolate Fudge Topping  perfect for post-workout or just a guilt-free indulgence.

🥜 Greek Yogurt Peanut Butter Protein Cake

(with Chocolate Fudge Topping)

🍰 Cake Ingredients:

• 1 cup plain Greek yogurt (full fat or 2%)

• 1/2 cup natural peanut butter (creamy or crunchy)

• 2 large eggs

• 1/3 cup honey or maple syrup (optional for sweetness)

• 1/4 cup milk (dairy or plant-based)

• 1 tsp vanilla extract

• 1/2 cup vanilla or unflavored whey protein powder

• 1/3 cup oat flour (or almond flour)

• 1 tsp baking powder

• Pinch of salt

🍫 Chocolate Fudge Topping:

• 1/2 cup dark chocolate chips or chopped dark chocolate

• 1/4 cup Greek yogurt

• 1 tbsp peanut butter (optional for extra richness)

• Pinch of sea salt

🔧 Instructions:

🧁 For the Cake:

1. Preheat oven to 350°F (175°C). Grease or line a small loaf or 8×8″ pan.

2. In a mixing bowl, whisk together yogurt, peanut butter, eggs, sweetener (if using), milk, and vanilla.

3. Add dry ingredients: Stir in protein powder, oat flour, baking powder, and salt until smooth.

4. Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out mostly clean.

5. Cool in pan for 10–15 minutes, then transfer to a wire rack.

🍫 For the Topping:

1. Melt chocolate chips (microwave in 20-second bursts or use a double boiler).

2. Stir in Greek yogurt and peanut butter until glossy and smooth.

3. Spread over cooled cake. Sprinkle with sea salt if desired.

4. Refrigerate for 30+ minutes to set the fudge topping.

✅ Nutrition Highlights (approx. per serving, 1/8 of cake):

• Protein: ~12–15g

• Healthy fats from peanut butter

• No refined flour or sugar (unless chocolate has added sugar)

• Gluten-free if using oat or almond flour