What is better than cake? 

A cake poked with holes, of course.

Wait, what?!

YES! Poke a cake with holes, add a delicious filling (or two), and now you have a moist and gooey cake infused with flavor in every bite. 

Since the grocery stores are now bombarded with Valentine’s galore, I decided I was in the mood for something “red” and strawberries were instantly my go-to choice. I have always been intrigued by the idea of making a healthy poke cake, so I knew instantly that I would be making a strawberry poke cake. And how to make a strawberry poke cake even better?! Add some white chocolate of course!

A poke cake is fairly simple to make; only requiring a few extra steps once it has finished baking (aka poking, which is the fun part).

I made a simple low fat white cake using whole wheat pastry flour, protein powder, coconut oil, greek yogurt, almond milk and egg whites. To replace the sugar, I used Swerve’s granulated sweetener (bakes just like regular sugar). After the batter was mixed, I sprinkled in 1/4 cup white chocolate chips. Typically whole wheat flour can produce dry baked goods but by using greek yogurt and infusing this cake with not one but TWO delicious fillings, this cake is anything but dry! Bake in greased 9 inch springform pan for 20-25 minutes.

 

 

After removing the cake from the oven, immediately poke the cake with holes using the end of a wooden spoon. Poke as many holes as your heart desires! 

Mix together white chocolate pudding filling and pour on top of warm cake. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes. Once cool, pour strawberry filling on top of pudding filling. 

For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder. Spread evenly on top of cake. Garnish with strawberries, if desired. 

Cut into 16 slices. Macros per slice:

140 calories

5.1g fat

18g carbs

5.9g protein

White Chocolate Strawberry Protein Poke Cake
Serves 16
Low fat, high protein White Chocolate Strawberry Poke Cake bursting with flavor in every bite!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
For the cake
  1. 2 cups whole wheat pastry flour
  2. 1 scoop Syntrax matrix vanilla protein
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 4 tbsp coconut oil, melted
  7. 1/2 cup swerve sweetener
  8. 2 egg whites
  9. 1 tsp vanilla
  10. 1/4 cup nonfat vanilla greek yogurt
  11. 1/4 cup unsweetened almond milk
  12. 1/4 cup lemon juice
  13. 1/4 cup white chocolate chips
White chocolate pudding filling
  1. 1 cup unsweetened almond milk
  2. 1/2 package sugar free white chocolate pudding mix
  3. 1/2 scoop syntrax matrix vanilla protein
strawberry filling
  1. 1 cup strawberries, pureed
  2. 1/4 cup swerve sweetener
  3. 1/4 tsp lemon juice
  4. 1/4 tsp vanilla
frosting
  1. 4 oz fat free cream cheese, softened
  2. 6 oz cool whip
  3. 1/2 package sugar free white chocolate pudding mix
  4. 1/2 scoop vanilla matrix protein
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients and set aside. In large bowl, combine coconut oil, egg whites, sweetener, greek yogurt, almond milk, vanilla and lemon juice. Add dry ingredients to wet ingredients and stir until combined. Gently mix in white chocolate chips.
  3. Pour batter into greased 9 inch springform pan and bake for 20-25 minutes.
  4. Remove from oven and poke holes in cake using end of wooden spoon.
  5. Mix together white chocolate pudding filling and pour on top of warm cake.
  6. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes.
  7. Once cool, pour strawberry filling on top of pudding filling.
  8. For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder.
  9. Spread evenly on top of cake.
  10. Garnish with strawberries, if desired.
Notes
  1. Store in fridge for up to 5 days.
  2. All syntrax protein 40% off at syntax.com with code "syntraxcarissa"
Serves 16. Macros per serving
  1. 140 calories
  2. 5.1g fat
  3. 18g carbs
  4. 5.9g protein
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