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Speckled Egg Protein Easter Cake


  • Mixing bowl


Sponge Cake

  • 3/4 cup caster sugar
  • 2 whole eggs
  • 1/4 cup olive oil
  • 1/2 cup GF self raising flour
  • 2 scoops PHD Lemon & Blueberry Whey Protein
  • 3/4 cup non-fat greek yoghurt
  • 1 tsp baking powder
  • 1 tsp lemon extract


  • 4 heaped tbsp non- dairy/light butter (stick butter works best)
  • 1 1/2 cup icing sugar/sugar free alternative
  • 1/4 tsp blue spirulina
  • 4 tbsp low sugar raspberry jam
  • Handful finely chopped dark chocolate


  • Preheat your oven to 175c and line two loose bottom cake tins with parchment paper. (18cm)
  • In a mixing bowl, cream together the sugar and olive oil to fully combine.
  • Beat in both of your eggs, greek yoghurt and lemon extract.
  • Fold through the dry ingredients to create a smooth batter. Then, divide this evenly between your two tins and pop into the oven for around 20-25 minutes. Allow to cool on a wire wrack.
  • For your buttercream, beat the butter until pale, then gradually incoorporate your icing sugar. Mix through the blue spirulina and then add the chopped chocolate to create that speckled effect.
  • Once your cake has fully cooled, add a layer of jam to one of the cakes and a layer of frosting to the other. Sandwich these together and wipe away any overspill of jam and frosting.
  • Lightly frost the entire cake to create a crumb coating. Then evenly spread over the remaining icing. Decorate with easter eggs and fresh berries!
Course: Dessert
Cuisine: Baking
Keyword: easter cake, gluten free cake, lemon cake, protein cake