Add the Greek yogurt to a medium mixing bowl and give it a gentle stir first. This step helps loosen its texture so it blends more easily with the protein powder, preventing a dense or uneven batter later.

Begin adding the protein powder slowly, a little at a time, while whisking continuously. This gradual mixing is important because dumping it all at once can create stubborn lumps that are hard to smooth out.

Keep mixing patiently until the batter becomes completely smooth, thick, and uniform. You’re aiming for a dense cake-like consistency — not runny, but still spreadable.

Check the texture at this stage. If the mixture feels too thick or stiff (which can happen depending on the protein powder), add 1–2 tablespoons of milk and mix again until it loosens slightly and becomes easier to work with.

Prepare your baking dish by lightly greasing it with oil or lining it with parchment paper. This ensures the cake doesn’t stick and makes removal much easier after baking.

Transfer the batter into the prepared dish and use a spatula to spread it evenly. Take a moment to smooth the top — this helps the cake bake uniformly and gives it a better final appearance.

Place the dish into a preheated oven at 180°C (350°F). Bake for about 20–25 minutes, or until the top looks set, slightly firm, and lightly golden.

Once baked, remove the cake from the oven and let it rest for 5–10 minutes. This cooling time allows the structure to firm up, making it easier to slice and improving the overall texture.

Slice into even portions and serve while warm or slightly cooled. The texture is soft, satisfying, and best enjoyed fresh, especially after a workout or as a healthy treat.