Skip to main content
Protein Tiramisu Cake

Protein Tiramisu Cake

This is the second Protein Tiramisu recipe we have in the Locker Room. There’s just something about the combination of coffee + cocoa + creamy vanilla, don’t you think? Something magical… especially when turned into a macro-friendly plate of deliciousness.

We know why you’re here, so let’s get into it: 


1/2 cup liquid egg whites
1/2 cup vanilla whey protein powder
1/2 cup quinoa flakes 
1/4 cup coconut milk (or any milk you like)
1 tablespoon oat flour 
1 teaspoon baking powder


1. Blend everything together and bake in a bread loaf tin at 160 C (320 F) until, when stabbed with a knife, the knife comes out clean (approx. 35 minutes).

2. After it cooled, proceed to slice it horizontally to form three layers. Then cut off the end edges of each slice and place all the slices inside a tupperware so they’re ready to soak.

3. Make an Americano (i.e. a double espresso with hot water), mix it with a tsp of your sweetener of choice (honey, stevia ect), and pour it over the cake slices until most of the coffee soaks into the slices.  Meanwhile, make the cream filling:

Cream Ingredients:

1/4 cup light mascarpone
1/4 cup vanilla casein
1 tablespoon Tia Maria (it’s optional) 
1/4-ish cup coconut milk (or any milk of choice)
1 tablespoon espresso


1. Blend all the ingredients together.

2. The assembly is super easy:  just add some of the ‘cream’ to the first slice, cover with the second slice, add ‘cream’ to the second slice, cover with the third slice, add more ‘cream’ and sprinkle with cocoa powder.

The result is a super moist coffee-packed vanilla cream cake with bittersweet cocoa and a kick from the Tia – if you’re a tiramisu fiend it’s most certainly worth making!

Macros per Serving (out of 4):

18.2g protein
14.9g carbs (2.4g sugars)
7.3g fat (4.2g sat)
2.4g fibre

Whey Protein 360

Vegan Wondershake

Micellar Casein

Casein protein powder
0/5 (0 Reviews)

8 Replies to “Protein Tiramisu Cake”

  1. In the cake recipe you list out the liquid as 1/2c /61mL; 61mL is closer to 1/4c, no? 1c is generally 230-250mL? Which measurement should I use? Thanks!

  2. love this site so much ideas to do so low quality and quantity ingredients to use in here.

    can i use quark instead of mascarpone or cream cheese?