By: Tim McComsey and Sunwarrior, Last updated 3-25 -25

Tropical vibes meet plant-based protein in this fruity, in this flavor-packed Roasted Pineapple Mango Cake! This protein boost dessert is sunshine on a plate.

Looking for a vibrant, fruity dessert that’s both nourishing and delicious? This tropical protein cake blends juicy mango, tangy pineapple, and tart cherries with the refreshing boost of Sunwarrior Clear Protein Refresher. It’s a sunny, feel-good treat that’s packed with plant-based goodness—perfect for a post-workout indulgence or a crowd-pleasing summer dessert. With warm spices, crunchy walnuts, and a moist, tropical crumb, every bite feels like a mini getaway.

What are the Benefits of Clear Protein Refresher

This unique, groundbreaking vegan upcycled protein fuels your muscles with a satisfying protein boost, perfect for after you exercise. CLEAR Vegan Protein Refresher utilizes upcycled barley as a protein supplement to boost your workout routine and muscle health. Upcycled protein from barley is super simple: just an excellent protein supplement that provides refreshing nutrition.

Roasted Pineapple Mango Cake

Ingredients

• 2 cups flour
• 2 scoops Sunwarrior Clear Protein Refresher, Peach Mango flavor
• 2 large mangos, 1 diced and 1 pureed
• 1 small pineapple, halved and pineapple diced
• 1 ½ cup of canned crushed pineapple, drained
• ½ cup dried cherries, chopped
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 2 ½ teaspoons baking powder                                  
• ¼ cup walnuts, chopped
• 8 tablespoons vegan butter
• ½ teaspoon nutmeg
• 1 ½ cups coconut milk
• ½ teaspoon allspice
• Splash of evaporated sugarcane juice

Directions

1. Preheat oven to 350 degrees.  In a medium mixing bowl mix vegan butter and evaporated sugarcane juice until well incorporated. Add in mango puree and continue mixing until smooth.
2. Combine flour, Clear Protein Refresher, cornstarch, baking powder and soda, nutmeg and allspice.  Add wet and dry ingredients into butter mixture by alternating until well combined. Remove from mixer.
3. Fold in crushed pineapple, ¼ cup of the dried cherries, and walnuts. 
4. Cook in cake pans approximately 35-40 minutes. Cake may seem wet still after baking, but that is due to the crushed pineapple. Once cooled it will be fine. 
5. While cakes are cooling. Increase oven temperature to 400. Combine diced fresh pineapple from one half, chopped large mango, and remaining cherries. Feel free to sprinkle in other fruit if desired.  Place fruit mixture back into a pineapple half and bake about 30 minutes.
6. Remove from oven and serve warm over pineapple cake. 

Once cooled, this cake transforms into a rich yet refreshing treat—moist from the crushed pineapple and full of natural sweetness. The roasted fruit topping adds an irresistible burst of flavor and color, making this dish as stunning as it is satisfying. Whether you're sharing it at a gathering or treating yourself to a slice of sunshine, this tropical protein cake is a delicious way to enjoy clean ingredients without sacrificing taste.