High-Protein Birthday Cake

Preheat the oven to 350°F. Lightly grease five 4‑cup oven‑safe containers and place them on a baking sheet.

In a large bowl, combine oat flour, vanilla protein powder, zero‑calorie sweetener, unsweetened applesauce, non‑fat Greek yogurt, fat‑free milk, eggs, cake batter extract, baking soda, and a pinch of salt; stir until the batter is smooth.

Gently fold the sprinkles into the batter.

Divide the batter evenly among the prepared containers and bake for 30–40 minutes, or until the centers are set.

While the cakes bake, prepare the frosting: whisk together the remaining cup of non‑fat Greek yogurt, the white‑chocolate Jell‑O mix, and the cool whip in a small bowl; refrigerate the mixture until needed.

Allow the cakes to cool completely, then spread about 1 tbsp of frosting on each serving and optionally top with extra sprinkles.

Store the finished cakes in the refrigerator and consume within five days.