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Muscle Food Birthday Burger Cake

Muscle Food Birthday Burger Cake

Courtney Pruce

Celebrate every Birthday with cake – but we’re doing things a bit different here at Muscle Food… Introducing the luxuriously tasty, macro friendly Birthday Burger Cake!

By Courtney Pruce


For the Protein Victoria Sponge Cake

For the Protein Chocolate Fudge Brownie Cake


  • Calories: 539kcal
  • Protein: 42g
  • Carbs: 55g
  • Fats: 21g

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 539 594 -55
Protein 42g 17g +25g
Carbs 55g 66g -11g
Fat 21g 29g -8g


For the Protein Victoria Sponge Cake

  1. Pre heat your oven to 175 degrees celsius.
  2. In a bowl combine oat flour, whey, stevia, baking powder, eggs, quark, apple puree and vanilla essence. Whisk until a smooth batter is formed.
  3. Grease a round baking tin with your coconut oil.
  4. Pour in the mixture and bake for 20-15 minutes until cooked through (use the knife test). Remove the cake and leave to cool.
  5. To make cream filling, simply whisk the greek yoghurt and vanilla protein powder (you can add some stevia for extra sweetness) until its light and fluffy.
  6. To make the jam, simply heat your sugar free jam and 50g raspberries in a sauce pan on a low heat (If you’re using the alternative ingredients, combine 1 tsp corn flour and 2 tsp water in a bowl. Then add it to the pan with the 150g of raspberries). Stir the raspberries frequently until they have reduced down and a runny jam like consistency is reached. Leave aside to completely cool and thicken.
  7. Spread the bottom layer with the raspberry jam, then add the vanilla cream filling on top. Then add the fresh strawberries, followed by the second cake layer. To finish, dust the top of the cake with the Sukrin icing sugar replacement and then top with a fresh strawberry to serve!

For the Protein Chocolate Fudge Brownie Cake

  1. Pre heat your oven to 170 degrees celsius.
  2. Combine the dry cake mixture ingredients in a bowl and stir until well mixed. In a separate bowl, whisk together the wet cake ingredients. Then mix together the wet and the dry ingredients and whisk until smooth.
  3. Grease a round baking tin with your coconut oil and pour in half of the cake mixture. Bake in the oven for 25-30 minutes (check with a knife that the mixture is cooked inside before removing). Place aside to cool and repeat this process with the other half of the mixture so you have two cake halves in total. (it’s not recommended to bake the mixture all at once as oppose to two separate halves as the cake is likely to burn and dry out as it would need a much longer cooking time)
  4. To make the chocolate cream filling, combine the filling ingredients and whisk until thick, fluffy and smooth.
  5. To make the Jam filling, (see ‘victoria sponge cake’ recipe step 6).
Just £1.90

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