Last week I posted a recipe for protein carrot cake and this week I've got a vanilla protein cake to share! With ingredients like coconut flour, protein powder, eggs, and coconut milk, this dessert is super decadent while being ultra healthy - so have your cake and eat it too!
Moist vanilla cake with creamy peanut butter frosting, silky raw chocolate sauce, chopped macadamia nuts and mini dark chocolate chips
Vanilla Protein Cake
Gluten Free - Low Carb
This recipe makes 8 large muffin sized cakes or make lots of little cakes in mini muffin cups. Alternatively you can bake in an 8" greased cake pan. Top it however you like. I sliced the cakes in half and spread a layer of my favourite raw chocolate sauce, piped the peanut butter frosting, and drizzled lots more chocolate sauce on top.
1/2 cup coconut flour
6 tablespoons vanilla protein powder
4 tablespoons blanched almond flour
8 tablespoons coconut sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup + 4 tablesooons coconut milk*
2 teaspoons pure vanilla extract
4 tablespoons melted coconut oil
*full fat/ at room temperature
Preheat an oven to 325F.
Whisk together all dry ingredients in a bowl.
In a separate bowl whisk together the wet ingredients making sure all ingredients are room temperature to avoid the oil ceasing.
Stir the wet mixture into the dry ingredients.
Spoon the mixture into muffin cups, silicone cups, or greased ramekins/muffin tins.
Bake for 22-25 minutes or until a toothpick comes out clean.
Peanut Butter Frosting
1/2 cup full fat coconut milk
1/2 cup peanut butter
2 tablespoons + 1 teaspoon coconut nectar
1 teaspoon pure vanilla
4 teaspoons melted coconut oil
1/8 teaspoon salt
Combine all ingredients together in a blender until smooth and creamy.
Chill in the fridge for at least 4 hours before frosting the cakes.
Did you catch my superfood cup recipe on Sweetly Raw?!
Part of Slightly Indulgent Tuesdays, Allergy Free Wednesdays