almond protein cake

It’s Recipe Time Again – The “Cakiest” Protein Cake EVER!


It’s been a while since I posted a recipe for you, so I’m here this week with what I am calling the “cakiest” protein cake you’ve probably ever had!

The cake, “Almond Protein Cake”, is based on one of the recipes in Easy Tasty Clean, with a few ingredients switched in or out. When I made this version of the cake I wanted to make something a low in carbs, high in protein and tasty off the scale. I knew my Cherry Bakewell recipe was a winner, but it contains fruit, which is high in fructose, a natural sugar, and I know some of you are very careful on how much sugar you put into your bodies. So what if I took the fruit away, added some extra fibre and some more healthy fats, and made it in a loaf tin instead of a shallow cake tin? Would that work? The answer was YES, so here is the finished recipe! I dare you not to try it.

Easy Tasty Clean’s Almond Protein Cake

Ingredients:

  • 2 eggs
  • 2 egg whites
  • 1 small pot (170g / 6oz) 0% fat Greek yogurt
  • 1 tsp. almond extract
  • ⅓ cup water
  • 1 tbsp. coconut oil
  • ½ cup ground almonds
  • ¼ cup ground flax seed
  • 2 scoops vanilla protein powder (if you don’t have protein powder you can use 60g / 2 oz oats, oat flour, brown rice flour or wholemeal flour with 1 tsp. vanilla essence but this will lower the protein content and increase the carbohydrates)
  • 2 tsp. baking powder
  • 2 tbsp. stevia
  • 1 tbsp. flaked almonds to decorate

Directions:

Mix all the wet ingredients in a blender, add the dry ingredients (apart from flaked almonds) and blend on high speed for half a minute or so, until combined.

Pour mixture into a pre-greased loaf tin, sprinkle over the flaked almonds, and bake in a pre-heated oven at 180C / 350F / gas 4 for 25-30 minutes, turning half way through cooking time. Slide a butter knife into the cake to test if fully cooked, if it comes out clean it’s done.

Cut into 6 generous slices, serve warm or cold.

This cake contains no sugars to preserve it so please keep it in the fridge and use within 3-4 days.

Nutritional breakdown: 174 calories, 17g protein, 6g carbohydrates, 10g fat (2g of which is saturated but this is from the coconut oil, which is actually a healthy fat too!)

And here’s the finished product! Moist, cakey, dee-licious!!!

Almond Protein Cake. Easy Tasty Clean style.

Easy Tasty Clean Almond Protein Cake

Hope you enjoy it as much as I did!!

Until next time, keep it clean and healthy…

Janice.

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