Boston Cream Pie Protein Cake

This recipe is another one of my experiments with Lil Buff Protein Cake Mix – other than being a little difficult to remove from the pan after baking I have really enjoyed baking with this cake mix so far. I was really happy with how this cake turned out, it really is like a Boston Cream donut made into a healthy cake.

Again this recipe is not dairy free, due to the cake mix and the yogurt I used for the filling/frosting. However, it is gluten free, high in protein and extremely filling! I cut this cake into quarters to make 4 servings of 140 calories each(with 9.2g of protein)

You could experiment with making this cake with other flavors of Yoplait Light yogurt, there are lots of dessert flavors that I think would work well!

Ingredients:(makes 1 cake, 4 servings)

  • 1 Lil Buff Fitfetti Cake Mix(57g)
  • 1/2 cup unsweetened apple sauce
  • 2 tbsp unsweetened almond milk
  • 44g liquid egg whites
  • Butter extract
  • Yoplait Light Boston Cream Pie Yogurt
  • 15g Lily’s Semi Sweet Baking Chips
  • 3g Earth Balance European Style Buttery Spread
  • Coconut oil spray, or other non-stick spray

Nutritional Info(for 1/4 of whole cake):

140 calories – 9.21g Protein / 15.43g Carbs / 4.58g Fat


  1. Preheat oven to 350 degrees
  2. Mix cake mix, egg whites, almond milk, apple sauce and butter extract
  3. Grease 2 medium ramekins and divide batter between them
  4. Bake for 15 minutes
  5. Remove cakes from oven when done, loosen and remove from ramekins
  6. In a separate bowl combine baking chips with buttery spread, microwave for 10 second intervals until melted(stirring in between)
  7. Spread about half the container of yogurt on top of one of the cakes
  8. Place second cake on top of the first cake(yogurt in the middle)
  9. Mix remaining yogurt into chocolate mixture and spoon over top of the cake stack
  10. Enjoy! Refrigerate for up to 2 days
Gluten Free Boston Cream Pie Protein Cake