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A soft, simple vanilla ramekin cake made with pantry ingredients and a scoop of collagen for an easy protein boost.
This is the kind of recipe you make when:
- you’re busy
- you want something homemade
- you don’t want to spend money on bakery desserts
- and you need it to actually work
One ramekin. One portion. No overthinking.
This is my go-to when I don’t know what to cook and want something sweet, fast, and actually satisfying.
No extra ingredients. No complicated steps.
Just a soft, single serve protein cake you can make in minutes — while everything else in your day is happening.
Why You’ll Love This Recipe
- Oven or microwave
- Single portion – no leftovers
- Minimal ingredients – nothing extra to buy
- Made with collagen – (optional) simple protein boost
- Flexible – dairy or non-dairy
- Sugar-free option
What You’ll Need For Vanilla Ramekin Cake
- 1 large egg
- 2 tbsp almond flour
- 1 tbsp hydrolyzed collagen
- 1 tbsp melted butter or oil
- 1–2 tbsp sweetener – I used powdered erythritol for low carb (maple, honey, or sugar-free alternative)
- 1 tbsp heavy cream or milk
- 1/4 tsp baking powder
- optional – 1 tsp cornstarch
- 1/2 tsp vanilla extract
- pinch of salt
Add-Ins (Optional)
Make this single serve protein cake your own:
- chocolate chips (melty center, highly recommended)
- blueberries or raspberries
- white chocolate
- lemon zest
- chopped nuts
How To Make This Single Serve Protein Cake
Oven Method
- Preheat oven to 200°C (392°F), no fan
- In a bowl, whisk:
- egg
- melted butter
- sweetener
- cream (or milk)
- vanilla
- Add:
- almond flour
- collagen
- baking powder
- salt
- cornstarch (optional)
- Mix until smooth
The batter should not be too thick, but not runny
- Pour into a greased ramekin and add toppings
- Bake:
- 10–11 minutes → softer center
- 12 minutes @ 200°C (no fan) → balanced (recommended)
- 13–14 minutes → firmer, more dense
- Let rest 2–3 minutes before serving
Microwave Option
You can also make this single serve protein cake in the microwave:
- Cook on high for 60–90 seconds
Texture:
- 60 sec → softer, slightly custardy
- 75 sec → balanced
- 90 sec → firmer
The microwave version is less golden but still works well.
Texture Guide
- Want it soft → bake less
- Want it fully set → bake longer
- Want it more dense → bake 13–14 minutes
12 minutes at 200°C (no fan) = best balance (but please keep in mind that every oven and ramekin are deiiferent)
Recipe Tips
- Slight underbake gives best results
- Use only 1 tbsp collagen – more will affect texture (I use hydrolyzed collagen powder)
- Almond flour gives structure – don’t skip
- Heavy cream = richer cake
- Milk = lighter texture
Substitutions
- No collagen → still works
- Butter → coconut oil
- Cream → milk or plant-based milk
- Sweetener → honey, maple, or sugar-free
Storage
- Best enjoyed fresh.
- Can be stored for 1 day and reheated briefly.
More Similar Recipes
Single Serve Protein Cake (Vanilla Ramekin Cake with Collagen, No Flour)
Ingredients
- 1 large egg
- 2 tbsp almond flour, 14 g / 0.5 oz
- 1 tbsp hydrolyzed collagen, 10 g / 0.35 oz
- 1 tbsp melted butter or oil, 14 g / 0.5 oz
- 1 –2 tbsp sweetener, 15–30 ml
- 1 tbsp heavy cream or milk, 15 ml
- 1 tsp cornstarch, optional, to absorb moisture and create texture
- 1/4 tsp baking powder, 1 g
- 1/2 tsp vanilla extract, 2–3 ml
- pinch of salt
Optional add-ins:
- chocolate chips, 15–20 g / 0.5–0.7 oz
- berries
- white chocolate
- lemon zest
Instructions
- Preheat oven to 200°C (392°F), no fan and grease a ramekin.
- In a bowl, whisk egg, melted butter, sweetener, cream (or milk), and vanilla.
- Add almond flour, collagen, baking powder, cornstarch (optional) and salt. Mix until smooth.
- Batter should be thick, not runny. Adjust with almond flour, cornstarch or milk if needed.
- Pour into ramekin and add toppings.
Bake:
- 10–11 minutes for soft center
- 12 minutes for balanced texture
- 13–14 minutes for firmer cake
- Let rest 2–3 minutes before serving.
Notes
- Do not exceed 1 tbsp collagen
- Almond flour provides structure
- Add cornstarch to absorb the moisture
- Heavy cream = richer texture
- Milk = lighter texture (nut milk for low-carb)
- Slight underbake gives best results
- Microwave option: 60–90 seconds
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
