Lemon & Poppy Seed Protein Cake

We’re all bound to know powder-skeptics, you know, the type of people who think it’s ‘weird’ to eat protein powders; the type of people who look at you with a raised eyebrow (or two) as you take your cake out of a tupperware and, with gusto, munch it down. My grandma, for example, she’s a powder-skeptic (to this day, she thinks of protein powders as ‘steroids’). My dear friend Ted too is a powder-skeptic (he calls protein powders ‘astronaut food’ but we love him anyways). A lot of my family and friends actually don’t ‘get’ protein powders; they find it amusing that I love them as much as I do :-)

That being said, I’ve converted a LOT of them to powder-cooking. How? By baking delicious protein cakes for them that make their jaw drop several feet into the ground as they ask with downright shock variations of ‘this is made out of PROTEIN POWDER?!’ and ‘you mean to say this had no sugar, flour, or butter?!’ I’m talking about cakes like this cake right here, cakes that hold the secret to turning powder-skeptics into protein loving fieeeeends!!!!! You don’t believe me? Follow this recipe and make this Lemon & Poppy Seed Protein Cake for a powder-skeptic and just count the hours before they order their first tub of protein kaPOW!der ;-)

Ingredients:

233ml liquid egg whites
1 ripe banana 
3/4 cup pea protein
1 tablespoon psyllium husks
1/8 cup coconut flour
1/8 cup poppy seeds
2 tablespoons vanilla whey
1 tablespoon vanilla flavoring
1 teaspoon baking powder
1 tbsp vanilla essence 
1 tablespoon lemon zest
1 tablespoon orange zest

Directions:

1. Blend all ingredients together and bake at 170 celcius for about 35 minutes.


2. When the cake came out, I let it cool and proceeded to slice it in half and stuff it with 1/4 cup of almond butter on one side and 1/8 cup of vanilla whey + 1/2 tbsp of coconut flour + more lemon zest on the other. It yields 12 triangular slices or several different ‘shapes’ hehe. Ah, this cake was crazy!!!!!

Macros per serving (out of 12):

84kcals
3.9g fat
4.2g carbs (1.6g fiber)
7.9g protein
I don’t know what else to say other than TRY IT!!! See, baking with pea protein is GREAT because you can’t taste any pea savoriness at all and it just gives whatever you bake a really nice and heavier texture which, unlike whey, doesn’t EVER end rubbery or dry. Ahhhh, this cake!!!!!! THIS CAKE!!!

I really can’t recommend this enough. It was sooo easy and it turned out soooo good and you can stuff it with whatever you like really, e.g. jam? fruit? other types of nut butter? plain old butter? coconut butter? 


Ahhh :-))))))

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