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Frosted Confetti Protein Cake (No-Bake)

This Frosted Confetti Protein Cake is a creamy vanilla birthday cake-inspired dessert made with oat flour, almond flour, Greek yogurt, cream cheese and vanilla protein powder. Topped with a luscious protein frosting and colorful sprinkles, it's an easy,high-protein no-bake treat that's perfect for celebrations or healthy desserts.🍰 🌈
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, frosted confetti protein cake no bake, funfetti protein cake no bake, no bake protein mini birthday cake recipe, protein birthday cake no bake, protein birthday cake recipe no bake
Servings 8

Ingredients

Cake Layer

  • 1 cup oat flour
  • 1 cup almond flour
  • 2 scoops vanilla protein powder
  • 1/2 cup cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup or honey
  • 2 tablespoons coconut butter or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional, but recommended)
  • 3 tablespoons natural rainbow sprinkles
  • Pinch of sea salt

Protein Frosting

  • 1/2 cup cream cheese, softened by leaving at room temperature for an hour or so or give a couple bursts in the microwave.
  • 1/2 cup Greek yogurt
  • 1 scoop vanilla protein powder
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons rainbow sprinkles

Instructions

  • Line an 8-inch square pan or loaf tin with baking paper.
    In a medium bowl, combine the oat flour, almond flour, protein powder and sea salt.
    Add the cream cheese, Greek yogurt, maple syrup, coconut butter, vanilla and almond extract.
    Mix until a thick, soft dough forms. If it's too sticky, add a little more oat flour; if too dry, add another spoonful of yogurt.
    Fold in the rainbow sprinkles.
    Press the mixture evenly into the prepared pan.
    Refrigerate for at least 2 hours or freeze for 45 minutes until firm. 

Protein Frosting

  • Beat together the frosting ingredients until smooth and creamy.
    Spread the frosting evenly over the chilled cake.
    Decorate generously with rainbow sprinkles.
    Chill for another 30 minutes before slicing into squares.
    Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
    Blended Bites Tips 💡
    Use room-temperature cream cheese for the smoothest filling.
    For an even firmer cheesecake-like texture, freeze for 20 minutes before serving.
    Swap almond flour for finely ground cashews if desired for an even creamier texture.
    If the mixture feels too soft, stir in a little extra oat flour or protein powder.
    Chill thoroughly before slicing to achieve clean squares.
    For the best flavor, let the cake sit in the refrigerator for a few hours before serving.
    Use natural rainbow sprinkles if you would like to keep the recipe free from artificial colors. 
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