Soft, chewy, and bursting with nostalgic cake flavor, these Cake Batter Protein Bars are a wholesome and festive treat made without baking. Naturally sweetened and full of healthy fats and protein, they’re crafted from almond flour, coconut flour, and collagen peptides, with a touch of vanilla and rainbow sprinkles to bring that birthday cake vibe. Perfect for meal prep, afternoon snacking, or post-workout fuel, these bars make nutritious eating feel like a celebration.

Why You’ll Love This Recipe

These bars offer all the joy of cake batter in a nutrient-dense, clean-eating format. They’re naturally gluten-free, grain-free, and sweetened with maple syrup—no refined sugar, no artificial ingredients. Made in just one bowl and ready in under an hour, they’re incredibly simple to prepare. With their rich texture, subtle vanilla flavor, and colorful sprinkles, they strike a perfect balance between indulgence and nutrition.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

almond flour
coconut flour
collagen peptides (or vanilla protein powder)
creamy almond butter
maple syrup
coconut oil, melted and cooled
vanilla extract
rainbow sprinkles (natural dye-free recommended)

Directions

In a large mixing bowl, whisk together the almond flour, coconut flour, and collagen peptides or protein powder until well combined.
Add the almond butter, maple syrup, melted coconut oil, and vanilla extract to the bowl. Stir thoroughly until a thick dough forms.
Gently fold in the sprinkles to evenly distribute throughout the dough.
Press the mixture firmly into a silicone mold or a parchment-lined small glass container, smoothing the surface.
Chill in the refrigerator for 30–45 minutes or until firm enough to slice.
Remove from the mold or container and slice into 5 even bars.
Store the bars in the refrigerator for up to 4 days, or freeze for longer-term storage.

Servings and timing

Servings: 5 bars
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories per serving: 220 kcal

Variations

Nut-free: Replace almond flour and almond butter with sunflower seed flour and sunflower seed butter.
Chocolate chip version: Fold in mini dark chocolate chips in place of or alongside sprinkles.
Birthday bar upgrade: Add a few drops of almond extract for a more intense cake flavor.
Higher protein: Increase protein powder or collagen to 6 tablespoons for a boost in protein content.
Drizzled topping: Add a drizzle of melted coconut butter or white chocolate for an extra decorative finish.

Storage/Reheating

Storage: Store bars in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in an airtight container or freezer bag for up to 1 month. Thaw in the fridge or at room temperature before eating.
Reheating: Not applicable. These bars are meant to be eaten chilled or at room temperature.

FAQs

Can I use protein powder instead of collagen peptides?

Yes, vanilla protein powder works well as a substitute. Adjust sweetness to taste if your powder is already sweetened.

Is this recipe keto-friendly?

It can be adapted to keto by using a sugar-free maple syrup substitute and a low-carb protein powder.

What type of almond butter works best?

Use smooth, unsweetened almond butter for best texture and flavor.

Do I need to bake these bars?

No, this is a no-bake recipe. The bars firm up in the refrigerator.

Can I use honey instead of maple syrup?

Yes, honey can be used, though it will change the flavor slightly and may be a bit stickier.

Can I make these vegan?

Use a plant-based protein powder instead of collagen peptides. The rest of the ingredients are vegan-friendly.

Will coconut flour make the bars dry?

Coconut flour is very absorbent, but when combined with almond butter, maple syrup, and coconut oil, it creates a moist and chewy texture.

Can I double the recipe?

Yes, simply double all ingredients and use a larger pan or mold to accommodate the increased volume.

Are these good for kids?

Yes, they’re naturally sweetened, colorful, and nutrient-rich—perfect for a healthy kid-friendly snack.

How do I keep the sprinkles from bleeding into the dough?

Use dye-free, wax-coated natural sprinkles, and fold them in gently at the end to prevent bleeding.

Conclusion

Cake Batter Protein Bars are a delightful way to satisfy your sweet tooth while staying on track with your nutrition goals. Quick to prepare, visually fun, and full of wholesome ingredients, these bars are an ideal snack for anyone looking for a guilt-free treat that still feels festive. Whether for a post-workout pick-me-up or a cheerful addition to your weekly meal prep, this recipe is a go-to favorite worth repeating.

Cake Batter Protein Bars

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This indulgent Oreo Pizza Cookie Cake is chewy, rich, and packed with white chocolate chips, then topped with fluffy Oreo cream cheese frosting and mini Oreos—making it a fun and festive treat perfect for parties and celebrations.

Author: Mari
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 22 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line an 11-inch round cookie cake pan with parchment paper.
In a bowl, combine melted butter with brown sugar and granulated sugar. Stir with a wooden spoon until blended.
Add egg and vanilla extract, then stir in baking soda and salt.
Mix in cocoa powder and flour until fully incorporated. Fold in white chocolate chips.
Spread dough evenly into the prepared pan and smooth the top.
Bake for 12–14 minutes, until the cookie cake is just set and slightly rippled. Do not overbake.
Cool completely in the pan before decorating.
To make the frosting, beat softened butter, cream cheese, vanilla, and salt on high speed for 1–2 minutes.
Slowly add powdered sugar on low speed, then beat on high until light and fluffy.
Fold in crushed mini Oreos.
Using a piping bag with a star tip, pipe the frosting around the cooled cookie cake edge. Top with mini Oreos while frosting is still soft.

Notes

Do not overbake to keep the cookie cake soft and chewy in the center.
Let the cookie cool fully before adding frosting to prevent melting.
For cleaner slices, chill the cookie cake slightly before cutting.

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 35g
Sodium: 200mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg