These Homemade Birthday Cake Protein Bars are a festive, no-bake treat that’s as fun as it is nourishing. With a soft, cake-like texture, colorful sprinkles, and a sweet white chocolate coating, they deliver all the nostalgia of birthday cake—without the sugar crash. Plant-based, nut-free, and packed with protein, they make a great post-workout snack, lunchbox treat, or guilt-free dessert alternative.
Why You’ll Love This Recipe
These bars offer the ideal balance of flavor and function. Made with vanilla protein powder and coconut flour, they’re nutrient-dense and naturally gluten-free. The addition of applesauce and butter-flavored coconut oil provides moisture and that classic birthday cake flavor, while sprinkles and a creamy white chocolate shell add a celebratory touch. Best of all, they require zero baking and come together in under 30 minutes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dry Ingredients:
- vanilla protein powder (packed)
- coconut flour
- baking soda (optional)
- confetti sprinkles
Wet Ingredients:
- unsweetened applesauce
- almond milk (or water)
- butter-flavored coconut oil, melted
For Decoration:
- white chocolate chips (for coating)
- optional: coconut oil (to thin the chocolate)
Directions
Mix the Dry Ingredients:
- In a medium mixing bowl, whisk together the vanilla protein powder, coconut flour, baking soda (if using), and sprinkles.
Add the Wet Ingredients:
2. Stir in the applesauce, almond milk (or water), and melted coconut oil. Mix until a thick dough forms.
3. If the dough is too soft, add extra coconut flour 1 teaspoon at a time.
4. If the dough is too dry, add more almond milk or water 1 teaspoon at a time.
Shape and Chill:
5. Form the dough into a rectangular mound, about 1 inch thick.
6. Wrap in plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to firm up.
Slice into Bars:
7. Once firm, remove the dough from the fridge and slice into 5 equal bars.
Melt the Chocolate:
8. In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each burst.
9. Optional: Add 1 teaspoon of coconut oil to thin the chocolate and make dipping easier.
Dip and Decorate:
10. Dip the protein bars fully into the melted white chocolate or drizzle it over the top.
11. Place bars on parchment paper and let the coating set completely before serving.
Servings and timing
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes + chilling
Servings: 5 bars
Calories per Serving: Approximately 196 kcal
Variations
- Chocolate Version: Use chocolate protein powder and dark chocolate chips for a cocoa-rich twist.
- Fruity Twist: Mix in freeze-dried raspberries or strawberries for bursts of berry flavor.
- Extra Protein: Add 1–2 tablespoons of hemp seeds or ground flaxseed for a nutrient boost.
- Almond or Cashew Flavor: Use almond extract in place of vanilla for a different flavor profile.
- Coating-Free: Skip the chocolate for a lower-sugar version and roll bars in shredded coconut instead.
storage/reheating
Store bars in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze bars (without chocolate coating) for up to 1 month.
Let chilled or frozen bars come to room temperature for 10–15 minutes before eating for best texture.
These bars are not meant to be reheated and are best served chilled or at room temperature.
FAQs
Can I use a different flour instead of coconut flour?
Coconut flour is very absorbent, so substitutions can be tricky. Almond flour or oat flour may work, but adjust quantities and liquid accordingly.
What if my protein powder is unsweetened?
Add 1–2 tablespoons of sugar, maple syrup, or a sweetener of your choice to balance the flavor.
Can I make these without the white chocolate coating?
Yes, the bars are delicious on their own. The coating adds sweetness and decoration but is completely optional.
Are these bars freezer-friendly?
Yes, freeze them (preferably without the coating) and thaw in the fridge or at room temperature before serving.
Can I make these bars nut-free?
Yes, this recipe is already nut-free if you use water or seed-based milk instead of almond milk.
What kind of protein powder works best?
Vanilla plant-based protein powder is ideal, but whey protein can also work. Adjust moisture levels as needed.
How do I keep the chocolate from clumping?
Stir frequently while melting and add a teaspoon of coconut oil to create a smoother, thinner consistency.
Can I add collagen or other supplements?
Yes, you can mix in 1–2 teaspoons of collagen peptides or other powdered supplements without affecting texture too much.
How firm should the dough be before cutting?
The dough should be firm enough to hold its shape when sliced. If it’s too soft, chill longer before cutting.
Can I double the recipe?
Absolutely. Simply double all ingredients and chill the dough in a larger block before slicing.
Conclusion
These Homemade Birthday Cake Protein Bars bring joy to clean snacking. With colorful sprinkles, vanilla flavor, and a white chocolate drizzle, they’re as festive as they are functional. Perfect for a midday energy boost, pre- or post-workout fuel, or a guilt-free dessert, these no-bake bars are proof that healthy eating doesn’t have to skip the celebration.
PrintHomemade Birthday Cake Protein Bars
No-bake, plant-based protein bars with the nostalgic taste of birthday cake, complete with sprinkles and a white chocolate coating—nut-free, soft, chewy, and perfect for a fun, protein-packed snack.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 5 bars 1x
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- Dry Ingredients:
- ½ cup vanilla protein powder (packed)
- ¼ cup coconut flour
- Pinch of baking soda (optional)
- 2 tbsp confetti sprinkles
- Wet Ingredients:
- 3 tbsp unsweetened applesauce
- 1 tbsp almond milk (or water)
- 1 tbsp butter-flavored coconut oil, melted
- For Decoration:
- ¾ cup white chocolate chips (for coating)
- Optional: 1 tsp coconut oil (for thinning chocolate)
Instructions
- In a medium bowl, whisk together protein powder, coconut flour, baking soda (if using), and sprinkles.
- Stir in the applesauce, almond milk (or water), and melted coconut oil until a dough forms.
- If the mixture is too soft, add more coconut flour 1 tsp at a time. If too dry, add more almond milk or water 1 tsp at a time.
- Form the dough into a rectangular mound and wrap in plastic wrap or place in an airtight container. Chill in the fridge for at least 30 minutes to firm up.
- Once firm, slice the mound into 5 equal bars.
- Melt white chocolate chips in the microwave in 20-second intervals, stirring in between. Add 1 tsp coconut oil for a thinner, smoother coating, if desired.
- Dip each bar in melted white chocolate or drizzle over the top. Place bars on parchment paper.
- Let the chocolate set completely before serving.
Notes
- If using unsweetened protein powder, add 2 tbsp sugar or sweetener of choice.
- Store in the refrigerator in an airtight container for up to 1 week.
- Bars can be customized with different sprinkles, coatings, or flavored protein powder.
- Use a silicone mold for uniform bar shapes if desired.
Nutrition
- Serving Size: 1 bar
- Calories: 196
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg