Vanilla Protein Cake
Vanilla protein cake
Serve: 6
Ingredients
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup maple syrup/ honey
- 4 tbsp coconut oil, melted
- 1 ½ cups almond flour
- 30g vanilla protein powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Frosting
- 1 cup Greek yoghurt
- 1 tsp vanilla extract
- 3 tbsp mashed berries
- 2 tbsp honey
Method:
Preheat the oven to 160C and line an 8” round baking tin with parchment paper.
In a large mixing bowl, whisk together eggs, coconut oil, vanilla and honey.
Fold in the almond flour, baking powder, protein powder and salt until combined.
Pour the batter into the prepared dish.
Bake for 20-25 minutes until the toothpick comes out clean.
Remove from the oven and allow it to cool completely.
To make the frosting: in a mixing bowl, whisk together yoghurt, honey, berry coulis and vanilla until smooth.
Spread the frosting onto the cake evenly. Transfer to the fridge for at least 30 minutes to firm up.
Cut into 6-8 slices and enjoy!
Macros per serve
Calories 354 kcal
Protein 33.5 g
Fat 25g
Carbohydrates 23g
Fibre 4g
Sugar 19g
Health Benefits
Almond flour: Provides protein, fibre, vitamin E, magnesium and predominantly unsaturated fats. It also makes the cake substantially higher in fibre and lower in carbohydrate than a traditional wheat-flour cake. Almond flour averages around 20–28 g protein and 7–11 g fibre per 100 g, although brands vary.
Eggs: Provide high-quality protein and nutrients including choline, vitamin B12, selenium and vitamin D. The Australian Food Composition Database lists approximately 5.8 g protein and 4.4 g fat per 47 g egg.
Greek yoghurt: Adds protein and calcium while creating a creamy frosting without needing butter or cream. The protein contribution will depend heavily on whether you use regular, low-fat or high-protein Greek yoghurt.
Berries: Add fibre and naturally occurring antioxidants, as well as vitamin C and other plant compounds. They also provide sweetness without adding as much sugar as additional honey or syrup.