INGREDEINTS
CAKE
Wet ingredients :
3/4 c unsweetened apple sauce
1/2 c liquid egg whites
1 c nonfat Greek yogurt
1 tsp vanilla extract
1 tsp butter or cake batter extract
Dry Ingredients :
2/3 c The Peachie Spoon Vanilla Protein Powder
1/2 c coconut flour
2 tsp baking soda
1) In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine.
2) Pour batter into a sprayed 9x13 baking dish or I used a silicone individual 3.5” squares on a sheet pan and used about 1/2 cup batter per individual baking square. Makes 6 cakes.
3) Bake at 350° for 25 minutes or so for the 9x13 baking pan or 20 minutes or so for the silicone individual squares. After cooling, make the icing below. Store in the fridge for up to a week.
CHOCOLATE ICING
1/2 c pumpkin
1/2 c Greek yogurt
1/4 c monk fruit confectioners
1/4 c unsweetened cocoa (black or regular)
1/2 c chocolate or cookies and cream protein powder
Seasonal sprinkles (optional for the top of iced cakes)
1) While the cakes bake, stir the icing ingredients in a bowl and place in the fridge to thicken up.
2) Once cakes have cooled, spread or pipe icing over cakes. I scooped mine into a sandwich baggie and cut a corner to pipe. Sprinkle with sprinkles, if desired. Store in the fridge for up to a week. Makes 6 cakes.
per cake w/o icing
127cal/1fat/12carb/5fiber/18protein
per cake with icing
183cal/1fat/12carb/7fiber/25protein
🍑Nourishment Breakdown
PROTEIN yogurt, powder
FAT none
FIBER coconut flour
CARB/STARCH small amount in the apple sauce/pumpkin
xx, Meredith🧡🍑
3 comments
These look delicious! Would oat flour or almond flour work? Thanks.
These look delicious! Would oat flour or almond flour work? Thanks.
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thepeachiespoon replied:
I haven’t tried a swap but 1/4 c coconut flour = 1 c of either of those. Oat adds carbs and along adds fats.
This was great! We put it in the fridge and it was also really good cold! Thanks for sharing!
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thepeachiespoon replied:
Yay! Yes store in the fridge ❤️❤️