Latte Yogurt Protein Cake
This cake was pretty creamy malty and almost a complete one-cup-cake, you know, in that there’s one cup of every ingredient? (except for the coconut flour and whey.) I made this cake using the simple blend->bake->cook->frost method and it goes like this:
1/2 cup unflavored whey protein (concentrate)
1 cup egg whites
1 cup millet flakes
1 cup Total 0% Yogurt
1 cup coconut milk (from a carton)
1/4 cup coconut flour
1 tablespoon liquid stevia
1 tablespoon Barley Cup or any coffee substitute (e.g. Cafix? Yannoh?)
1. Blended together and baked for ~35-40 minutes at 160 C (320 F) in a cake pan (you can use a bread pan too though)/
2. After the cake cooled down, I went ahead and mixed 1/2 cup of latte-flavored whey with another cup of Total 0% yogurt.
3. Then, I simply spooned this on top of the cake and sprinkled the whole thing with more Barley Cup. I’ve said it before but I’ll say this again because it’s worth bearing it in mind: coffee substitutes, I think, are absolute rubbish as substitutes for coffee.
What they have going for them though, is the fact that they taste really nice in food, giving it this roasty, malty, barley & chocory flavor that’s just nomnorommm! If you’re not into it though, you can always sprinkle the cake with cinnamon or even cocoa but at least consider what I’m saying about the coffee substitutes in the context of baking.
Macros per Serving (out of 8):
17.7g carbs (3.2g sugars/3.5g fiber)
2.6g fat (1.7g sat)