Toffee Protein Cakes with Almond Butter

This cake recipe hails from times past – I published it in late 2011. I took it down though, like I did a lot of my favorite recipes, to include in the upcoming Protein Pow cookbook. But then I decided not to include it because the book is brimming with recipes as it is (some once published here, others completely exclusive.) It’s a cool recipe though, so I’m republishing it here. Ready?


1 cup canned pumpkin puree
1 cup aduki or adzuki beans (unsalted and canned)
2 medium sized bananas
1/2 tablespoon toffee flavdrops
1 cup liquid egg whites
1 cup brown rice protein powder (I used Sunwarrior natural, though any plain brown rice protein or casein will work)
1 tablespoon vanilla essence
3 prunes (optional but they’re great in adding extra texture)


Blended together and baked for 30 minutes at 180 C (356 F) on a silicone mini cake mould or just a bunch of regular (ideally silicone) muffin tin.

Macros per minicake + frosting:

24g protein
14g carbos (0.6g sugars)
7g fat (4.5g sat)
2.3g fiber

I got 6 superbly moist and soft rectangular cakes out of this and I cut each into two square ones. This yielded 12 mini cakes. I added some almond butter laters in between and then good old protein frosting (this is optional but great as it bumps up the protein and adds an added dimension of flavor and creaminess). I made the frosting for each little square by blending 2tbsp Greek yogurt + 1 tablespoon vanilla casein + 1/2 tablespoon or so of water). I cut each cake in half and added a tbsp of crunchy unsalted almond butter inside for the final KA….POW!

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