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Blueberry Protein Cake

Cake ingredients:

  • 1 cup blueberries fresh
  • 1.5 cups oat flour (blend dry oats to powder)
  • 2 scoops Devotion Angel Food Cake protein
  • 2-3 Blueberry Sky Flex Flavors
  • 1/2 cup stevia in the raw
  • 1 tsp baking powder
  • Dash sea salt
  • 2 egg whites
  • 1 tsp vanilla
  • 1 cup unsweetened nut milk
  • 3 TBSP unsweetened applesauce
  • 3 TBSP natural almond butter
  Frosting ingredients:

 

  Cake Method: Mix dry and wet cake ingredients separately in two separate bowls. Add the wet ingredients to the dry ingredient bowl, and combine well. Place blueberries at the bottom of your Pam-sprayed 8 x 8 glass baking dish. Carefully spread cake batter evenly over the blueberries. Bake at 350 degrees for 25-30 minutes. Cake is ready when you insert a knife in the middle and it comes out clean.   Frosting method: Mix all frosting ingredients until smooth. Spread evenly over completely cooled cake.   Makes 16 servings. Macros per serving: Cal: 96.5 // fat: 3.4 // pro: 7.8 // carb: 13.8 // fib: 2

5 comments

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  • Gina and Dana

    Hi Kathy, yes you can absolutely use skim milk instead of nut based milk. It will change the macros a bit but shouldn’t change the texture much.

  • Kathy

    Can you use skim milk instead of nut milk in your recipes?

  • Denise

    I made this with almond meal and Greek yogurt instead of apple sauce ( I was out of apple sauce ) it is so yummy. Thank You so much

  • Gina and Dana

    Hi Heidi, of course you can. That may increase the moisture and obviously add to the macros though.

  • heidi

    Could you leave out the stevia and just add a banana or extra apple sauce?

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