Cake Batter Protein Shake

4.12 from 36 votes

This cake batter protein shake tastes like a funfetti birthday cake in a glass. Almond extract, vanilla protein, and a scoop of creamy cashew butter do most of the work, and frozen cauliflower rice sneaks in without a trace of "veggie" flavor. It comes together in five minutes, lands around 25 grams of protein, and is the exact breakfast I reach for when I want something cold, sweet, and actually filling.

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Prep Time5

Cook Time0

Total Time5

Servings: shake

Author: Molly Thompson

INGREDIENTS

1/2 medium frozen banana
3-5 ounces milk any kind, plus more as needed
1 scoop vanilla protein powder or cake batter protein powder (Note 1)
1 Tablespoon creamy cashew butter or peanut butter
1/2 cup frozen cauliflower rice
1/8 teaspoon almond extract
Crushed ice optional
Whipped cream, coconut whipped cream, and/or sprinkles for topping

INSTRUCTIONS

Add all of the ingredients to a high-speed blender. Start with less milk because you can always add more to adjust the consistency.
Blend on high for 1-2 minutes until it's thick and smooth. Add more milk to thin it out or add crushed ice to thicken it based on your preference.

Notes

Protein Pick. My absolute favorite protein is Be Well By Kelly protein powder because of the quality of ingredients. It only has 3 ingredients and not added sugars. I've also tested this recipe with Iso Food (whey-free) cake batter protein

For a sippable shake, start with 5 oz milk and skip the ice. For a thick, spoonable shake, use 3 oz milk and add a handful of crushed ice."

Frozen cauliflower rice: this adds thickness and fiber without any veggie flavor. You can replace it with more frozen banana if you prefer."

Make-ahead: freeze the banana, nut butter, and cauliflower in a zip bag. Blend with protein and milk when ready."

Nutrition

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