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Butterscotch SuperFood Protein Cake Recipe

Create a Delicious Butterscotch Cake with SuperFood Protein Mix


  • 2-3+ cups of SuperFood Protein Mix &/or Unsweetened-Unflavored version with your choice of sweetener;
  • Optional: Boost protein with 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein;
  • Optional: Enhance rise with 1 tablespoon of Baking Powder per cup of SFM;
  • Natural butterscotch flavoring to taste;
  • Alternately or additionally: Add approx. ¼ cup of butterscotch chips per cup of Superfood Mix;
  • Optional but recommended: 1-2 shredded carrots;
  • Optional but recommended: 1-2 finely chopped, mashed, or blended bananas;
  • Options: Include more shredded coconut and/or nuts if desired;
  • Optional: Add ¼ cup of oats per cup of mix used for additional slow-burning carbs (note: oats are not Paleo);


  1. In a large mixing bowl, combine SuperFood Protein Mix or Unsweetened-Unflavored version with sweetener.
  2. Mix in P3 or P4 for extra protein.
  3. If desired, incorporate Baking Powder for improved rise.
  4. Add natural butterscotch flavoring to your preference.
  5. For enhanced flavor, add approx. ¼ cup of butterscotch chips per cup of Superfood Mix.
  6. Include shredded carrots and finely chopped bananas if desired.
  7. For added variety, toss in extra shredded coconut and/or nuts.
  8. If opting for additional carbs, add ¼ cup of oats per cup of mix used (remember that oats are not Paleo).
  9. Mix well and sparingly add water as needed.
  10. Gradually add water in small increments, allowing it to absorb; usually, around 1 cup of water is sufficient.
  11. Mix thoroughly until achieving a cake-like batter consistency.
  12. Ensure the batter is relatively thick, resembling cake mix (see website’s preparation videos).
  13. If necessary, add a bit more water (1-3 ounces), remembering it’s easier to add than remove.
  14. Begin with a small amount of water, as the main mistake is over-watering, which hinders desired thickness.
  15. Place spoonfuls of the mixture on a cookie or baking sheet.
  16. Refer to the provided general directions for baking.

Indulge in this mouthwatering Butterscotch SuperFood Protein Cake, crafted with nourishing ingredients!

How To Make Nutritious & Delicious High Protein, Nutrient Cakes

Cake: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Cakes! (Not only is Cake made with our mixes nutrient-dense, it’s also just plain dense. There’s nothing light or fluffy about them. They are a meal!)

“Let them eat cake.”

Marie Antoinette’s naive statement regarding what the peasants should eat would not have been taken the way it was if they had had Superfood High-Protein Cake.

Making Superfood Cakes is very similar to making Superfood Bread.

  • Use whatever size & shape cake pan you’d like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness. We recommend using smaller cake pans for best results due to the high density;
  • Be sure to use butter, oil, or cooking spray on the pan surfaces to keep it from sticking
  • When making cake in a cake pan you really have to bake it, dehydration won’t work well due to the sides of the bake pan which interfere with air flow
  • If you do want to dehydrate rather than bake, you’ll need to place the batter in a flattened mound (in case you want to make a multi-layer cake);
  • If dehydrating, we recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you’d like the cake to be
  • If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern. If you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished product to be)
  • Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
  • Layer it if that’s what you’d like to do and slice it as you would any cake
  • Of course you can add frosting as with any other cake (obviously look for some healthy frosting recipes as appropriate for the flavor of cake you’re making)
  • Wrap the cake, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
  • Refrigeration will help to keep the cake edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you’ll likely eat it long before that)