Layered Strawberry Protein Cake Ingredients:2 scoops Whey Protein 80 (Strawberry) 1 scoop Micellar Casein 85 (Vanilla) 1/2 cup Coconut flour 1/4 cup Truvia 2 tsp Baking powder 1 tsp Vanilla extract 3/4 cup Liquid egg whites 1x 100g Pot of unsweetened apple purée 1/4 cup Almond milk
Layered Strawberry Protein Cake Method:Pre heat the oven to 180 degrees C. Mix together the dry ingredients in a bowl and add in the wet to form a batter. Pour the batter into a silicone cake mould and bake for 25-30 minutes until fully baked throughout. Leave to cool completely and cut the cake in horizontally half through the centre to form two thin cakes. Make a frosting of: 2 cups of Greek yogurt (I used 0%) 1 scoop Whey Protein 80 (Strawberry) And chop up 200g of fresh strawberries in half. Mix together well in a bowl. Put the frosting mixture into a piping bag and top the bottom half of the cake. Top the first layer of frosting with strawberries to cover the layer completely. Put the other half of the cake on top of this frosting and strawberry layer and repeat the frosting and strawberries to cover the top of the cake. Makes a cake of six slices. Now go and enjoy your Layer Strawberry Protein Cake!
Macros per slice (6):
- 19.7g protein
- 15.7g carbs
- 1g fat