Protein Apple Cake on the Train

Whenever I make cakes to take with me on my commute to the University, I like to make them with fruit and/or veg, just to up my daily quota and have some fun because, truth be told, the journey always feels E-T-E-R-N-A-L. For this reason, I find this a particularly great time to whip out the protein pow(d)er and get busy nom-nom-nomming as the scenery rolls by with its cows, bodies of water, private and public buildings, and the general grayness and occasional sunny ‘spell’ that pervades this part of the world. I’m actually one of those people that LOVES eating on the road: be it a car, the train, on board an airplane (as long as it’s my own food or something outside the family of plane food). Don’t know why. I just love it, and things like picnics, hikes, camping trips, road trips, i.e. places where I can take my own food, (prepared lovingly in advance) and munch it down with gusto? Oh la la, big smiles from me :-))))))

Ingredients :

1/2 cup liquid egg whites
1 whole egg
1 tablespoon coconut flour
1 tablespoon vanilla whey protein
1 tablespoon milk (I used coconut milk but any will do)
1/2 cup vanilla brown rice protein powder
1 carrot (grated with a cheese grater)
1 apple (grated with a cheese grater)
1 teaspoon cinnamon (on top and/or inside the batter)


1. WHISKED together and baked at 160 C (320 F) for ~ 25 minutes (not blended; if you blend, you just release all the water from the apple and carrot and ‘we’ don’t want that):

2. I baked this in one little bread loaf mould (which you can see here) and then in two little ones so I guess, all in all, in makes two small loaves of cake or four even smaller ones. I unfoiled them this morning/afternoon as I was sitting on the train and had the two smaller ones alongside a wedge of Wensleydale cranberry cheese (what a cheese this is!) and then the big one with a casein filling/frosting. The cheese ones were all right (you know what ‘they’ say about cheese going great with apples? well, yeah… hmmmmm) but the ones with casein were superb!

What a glorious combination. I think it’s because of the general vanillaness that suffused the cake; it went really well with the vanilla casein :-) The only thing was that mixing the casein on board the train was kind of tricky because, instead of carrying a tupperware with me to do this, I ended up just mixing the casein et al inside a plastic bag so some of the powder ‘kind o’f flew out (see here). I made it by mixing the following


1/4 cup vanilla casein
2 tablespoons nut and seed mix
coconut milk (enough to bind, I’d imagine about 1/4 cup?)

However messy and eyebrow-raising it was though (to fellow passengers who were kind of looking on with a “what the… Moses… is… THAT’ kind of expression), oooh am I glad I mixed this all right then and there!!! because, really, what other way to do make a casein filling/frosting if not right before you eat it? You CAN, I guess, pre-fill/pre-frost your cakes but when they may end up getting squished in your bag? wellllll….

Macros per Serving (out of 2):

32g protein
16g carbos (8g sugars/7.25g fiber)
2.3g fat (1.5g sugars)


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