Carlee's Protein Angel Food Cake: 15g Per Slice

By Jon Klipstein, U.S. Army Combat Veteran & Founder of Die Tryin Co., and David Ortiz, Recipe Tester & U.S. Army Combat Veteran

ANGEL FOOD CAKE THAT FITS THE PLAN

Drinking protein shakes to hit your macros gets old fast, especially when you're on a deficit and watching every calorie. You need real food that actually feels like a treat — not another scoop in water. This protein angel food cake delivers exactly that. 15g of protein per slice, ~130 calories, real cake texture, ready in 45 minutes.

Built by DTC pro strongman athlete Carlee Olivera — full chef credit at the bottom. Same nostalgia your grandma's angel food cake hit, completely different macro math.

PROTEIN ANGEL FOOD CAKE

Yield: 1 angel food cake (8 slices) · Prep: 10 minutes · Bake: 35–40 minutes

Macros (per slice, estimated): ~130 cal · 15g protein · 13g carbs · 1.5g fat

Macros (whole cake): ~1,040 cal · 120g protein · 104g carbs · 12g fat

Ingredients

• 1.5 cups oat flour (or 1.5 cups oatmeal blended into flour)
• 20 large egg whites (about 2.5 cups)
• 1 scoop Post Iso Cinnamon Cereal (Vanilla Cream works as a sub)
• 1/2 cup granulated stevia (monk fruit blends also work)
• 1 tsp cream of tartar
• 2 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Have an angel food cake pan (tube pan) ready — do NOT grease it. Angel food cake needs to climb the ungreased sides to rise.
2. If using oatmeal, blend 1.5 cups of rolled oats in a blender or food processor until it hits a flour-like consistency. A multi-blade Ninja makes this 30 seconds.
3. In a large mixer bowl, whip the 20 egg whites on medium until foamy. Add the cream of tartar and continue beating until soft peaks form (about 3–4 minutes).
4. Gradually add the stevia while continuing to mix until stiff, glossy peaks form (another 2–3 minutes).
5. Gently fold in the oat flour, Post Iso, and cinnamon — a few spoonfuls at a time. Use a rubber spatula, not the mixer. The goal is to keep as much air in the egg whites as possible.
6. Pour the batter into the ungreased tube pan and smooth the top.
7. Bake 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
8. Cool the pan inverted on a wire rack (this keeps the cake from collapsing as it cools). After 30 minutes, run a knife around the edges and turn it out.
9. Slice into 8 wedges, top with fresh berries or sugar-free whipped cream if desired.

WHY THIS RECIPE WORKS

• 20 egg whites is not a typo. Real angel food cake is built on whipped egg whites — that's what gives it the airy, almost-marshmallow texture. Skip the volume and you get a dense, eggy pancake.
• Cream of tartar stabilizes the foam. 1 tsp is what keeps the whipped egg whites from deflating before they bake. Skip it and the cake collapses 10 minutes out of the oven.
• Oat flour replaces refined white flour without weighing the cake down. Almond flour is too dense for angel food, coconut flour absorbs too much liquid, and gluten-free blends often weigh it down. Oat flour is the sweet spot.
• Post Iso Cinnamon Cereal doubles the flavor. Pairs naturally with the 2 tsp ground cinnamon in the batter for a layered cinnamon hit. Vanilla Cream works fine if Cinnamon Cereal is sold out.
• Ungreased pan is non-negotiable. Angel food cake batter has to grip the sides to rise. Grease the pan and the cake just slides down and stays flat.

FLAVOR VARIATIONS

Same egg-white-whipped base, different flavor profiles:

• Lemon — swap Post Iso Cinnamon Cereal for Vanilla Cream; add zest of 1 lemon + 1 tbsp lemon juice; skip the cinnamon.
• Strawberry shortcake — swap to Strawberry Cheesecake Post Iso; top each slice with fresh strawberries + sugar-free whipped cream.
• Chocolate — swap to Post Iso Chocolate Bar; add 2 tbsp cocoa powder; skip the cinnamon.
• Vanilla almond — swap to Vanilla Cream; add 1 tsp almond extract; top with sliced almonds.
• Pumpkin spice — sub 1 tsp pumpkin pie spice for half the cinnamon; perfect for fall holidays.

WHY PROTEIN-FORWARD CAKE MATTERS ON A CUT

Most cake destroys a deficit — 350 calories per slice and 4g of protein. This one hits 15g of protein for 130 calories per slice. The International Society of Sports Nutrition's position stand recommends 1.4–2.0g of protein per kg of bodyweight daily for active people (ISSN, 2017) — harder to hit when you're cutting, easier when even dessert pulls its weight.

Two slices = 30g of protein, 260 calories. That's a legitimate evening snack that won't blow your cut.

FREQUENTLY ASKED QUESTIONS

Can I use a different protein powder?

Whey isolate is what makes this work without weighing the cake down. Casein turns dense, plant proteins go gritty, whey concentrate clumps. Post Iso is the call — Cinnamon Cereal flavor pairs perfectly here.

Do I really need an angel food cake pan?

Yes — the center tube is critical. It lets the cake rise evenly and cool inverted without collapsing. A regular cake pan won't get you the same result. They're cheap on Amazon ($15–25) and you'll use it for every variation of this recipe.

Can I use less stevia?

You can drop to 1/3 cup if you want it less sweet. Going below that is risky — the stevia also helps stabilize the egg whites alongside the cream of tartar.

How do I store leftovers?

Wrap tightly and store at room temperature for 2 days, or refrigerate for up to 5 days. The cake dries out fast — cover it well. Freeze individual slices for up to 2 months.

Why did my cake collapse?

One of three things: (1) you greased the pan, (2) you didn't cool it inverted, or (3) you opened the oven door before 30 minutes (drops the temp and deflates the foam). All fixable on the next bake.

Can I add chocolate chips or fruit to the batter?

Add-ins weigh down the foam and the cake won't rise as high. Better to top each slice after baking with chocolate shavings, fresh berries, or sugar-free whipped cream.

RECIPE CREDIT — ABOUT THE CHEF

This recipe comes from Carlee Olivera, Die Tryin Co. athlete and one of the most accomplished women's strength competitors in the Pacific Northwest. Her resume: NPC bodybuilding competitor across multiple classes → transitioned to powerlifting → now a pro strongwoman competitor — all while running a full-time accounting career and raising a family. No excuses, just work.

Watch Carlee teach the basics of strongman stones in "Learn Stones, Strongman Style" on the DTC YouTube channel. Follow her training on Instagram @fitcoupleidaho.

READY TO GEAR UP?

This recipe runs on a clean-tasting whey isolate. Post Iso Cinnamon Cereal — 24g protein, 110 calories, DigeZyme enzymes, bakes smooth into oat flour. Grab a tub.

More recipes to stock the kitchen: protein cinnamon rolls, cinnamon roll pancakes, Fruity Pebbles protein waffles, fudgy protein brownies, Reese's protein cheesecake bars, salted caramel protein cupcakes, or salted caramel protein fudge. Want to nail your daily macro number? Start with the guide to counting macros. Not sure where to start? Take the quiz.

ALWAYS FORWARD.