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If you grew up enjoying the classic pink cream-filled snack cakes, this healthy version is going to win you over. We’ve reinvented that fluffy, chocolate-coated sponge cake into a fitness-friendly alternative, with no added sugar and an extra boost of high-quality protein.
These pink fitness sponge cakes filled with protein cream combine oat flour and almond flour for a tender, satisfying texture, a creamy filling made with white chocolate–flavored whey protein, and a sugar-free chocolate coating with that signature pink tone that makes them irresistible.
Perfect as a healthy snack, a post-workout treat, or a sweet indulgence without the guilt. An easy, eye-catching recipe that’s far more nutritious than the commercial version.
Ingredients
- 80 g cream cheese
- 2 scoops Evowhey Protein white chocolate flavor
- 200 g sugar-free white chocolate with a few drops of red food coloring
- 1 large egg
- 120 g plain Greek yogurt
- 20 g coconut oil
- 60 g erythritol
- 70 g oat flour
- 50 g almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
| Nutritional Information per serving | |
|---|---|
| Calories: | 212kcal |
| Fat: | 12,8g |
| of which saturates: | 4,9g |
| Carbohydrates: | 10,6g |
| of which sugars: | 2,2g |
| Fiber: | 1,8g |
| Proteins: | 13,6g |
| Salt: | 0,3g |
How to make: Pink Fitness Sponge Cakes Filled with Protein Cream
| Preparation time: | 15 minutes |
| Cooking time: | 18 minutes |
| Portion size: | 1 Sponge Cake |
| Number of servings: | 6 |
| Cooking style: | Spanish |
- In a bowl, mix 1 large egg with 120 g of plain Greek yogurt, 20 g of oil, and 1 teaspoon of vanilla extract.
- Add 60 g of erythritol, 70 g of oat flour, 50 g of almond flour, and 1 teaspoon of baking powder. Mix until you get a smooth, lump-free batter.
- Divide the batter into individual snack cake molds.
- Bake for 15–18 minutes at 185 ºC (365 ºF), with top and bottom heat, until a toothpick inserted comes out clean.
- Remove from the oven, let cool for a few minutes, and unmold. Allow to cool completely.
- Meanwhile, prepare the filling by mixing 80 g of cream cheese with 2 scoops of white chocolate Evowhey. Stir well until smooth and creamy.
- Refrigerate the cream so it chills and thickens.
- Once the cakes are completely cool, make a small hole in the top or side using a straw.
- Fill with the chilled cream using a piping bag or a kitchen squeeze bottle.
- Melt 200 g of sugar-free white chocolate and add a few drops of red food coloring until you achieve the desired pink shade.
- Dip or coat the cakes with the pink chocolate and let them rest until fully set.
Quick to make - 100%
Ingredients - 100%
Nutritional value - 100%
Flavour - 100%
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