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–+ servings
easter high protein lamb cake

High Protein Easter Lamb Cake

5 from 1 vote
A high-protein, macro-friendly version of the classic holiday 3D lamb cake using FitFlour for superior structure and nutrition.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 box Cake Mix
  • 3/4 cup FitFlour Approximately 99g
  • 3 Eggs Large
  • 1/4 cup Applesauce Unsweetened
  • 1/2 cup Water
  • 1/4 cup Oil Neutral oil like Avocado or Vegetable
  • 1 tbsp Powdered Sugar For dusting

Equipment

Easter Holiday Lamb Mold
Kitchen Scale
Digital Kitchen Scale
Stand Mixer
Stand Mixer
Spatula Set
Silicone Spatula Set

Method
 

  1. Preheat your oven to 350°F (175°C). Liberally grease and flour both halves of your lamb mold.
  2. In a stand mixer, combine the cake mix, FitFlour, eggs, applesauce, water, and oil.
  3. Mix on medium speed for 2 minutes until the batter is smooth and well-incorporated.
  4. Pour the batter into the face-side of the mold, ensuring it fills all crevices. Secure the back half of the mold tightly.
  5. Place the mold on a baking sheet and bake for 50 minutes.
  6. Allow the cake to cool completely in the mold before removing. Finish with a dusting of powdered sugar.

Nutrition

Calories: 185kcalCarbohydrates: 19gProtein: 14gFat: 6gSaturated Fat: 0.5gCholesterol: 15mgSodium: 20mgFiber: 3gSugar: 1g

Notes

High Protein Easter Lamb Cake Tips & Expert Strategy

TEXTURE & STRUCTURE: This cake is designed to be dense and sturdy to maintain the intricate details of the lamb mold. Expect a moist but firm crumb rather than an airy sponge.
FITFLOUR VS WHEY: You must use FitFlour (or a similar baking-specific protein blend). Using 100% whey protein will result in a rubbery texture that will not release from the mold cleanly and may collapse.
COOLING IS CRITICAL: Do not attempt to de-mold the cake while it is warm. The cooling process allows the internal structure to set; removing it too early will cause the face or ears to tear.
PROFESSIONAL FINISH: For a classic look, use raisins for the eyes and a small ribbon around the neck. Always serve at room temperature for the best mouthfeel.

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