The Amazing Sweet Potato Protein Cake with Cinnamon Swirl Protein Icing!
I don’t know about you but I love eating protein cake, especially after a good workout! There’s just something about smashing the weights and then absolutely demolishing a big slice of cake (even though to an outsider the whole sight of someone in their workout gear munching cake is absurd). But it’s just too much fun to say no to! And weheheeey too tasty to turn away.
To the left here is an illustration of how I made this cake. Please note the ridiculous straight-forwardness of the assembly process. You basically just:
1. Bake a little protein cake in a small bread pan.
2. Add protein icing to it.
3. Cut it diagonally.
4. Stick one half on top of the other.
Making cake this way is awesome because it’s easy and allows you to make individual slices! Instead of a whole cake which takes up a lot more time, ingredients, and space in the fridge ;-) It’s also really fun because you play around with different icing options (e.g. use chocolate whey and cocoa for a chocolatey center, use strawberry whey for a fruity one, etc).
Ingredients for the cake:
2 large cooked sweet potatoes
3/4 cup whey protein powder (I used Cellucor’s Cinnamon Swirl Whey)
3/4 cup liquid egg whites
2 tablespoons coconut flour
Ingredients for the Icing:
1 pack quark or greek yogurt
3/4 cup whey (again, I used Cellucor’s Cinnamon Swirl Whey because it’s cuuuhrayzeh!)
1. Blend all the cake ingredients and bake in three small bread tins (I used silicone ones at 160 C (320 F) for about 25 minutes or until when stabbed with a knife, your knife came out clean.
2. Let the cakes then cool and then, in a bowl, mix your icing ingredients together.
3. Once the cake has cooled, add the icing on top (plus some chopped almonds or some walnuts) and cut the whole thing diagonally.
4. Finally, just add one of the diagonal halves on top of the other and BOOM: done – you have a slice of cake.
Macros per Serving (out of 3):
I used these silicone bread loaf moulds. Anything like them would work. They’re awesome for making little breads, little cakes, and proper cake slices like this one!
The batter for the sweet potato cake is EXTREMELY good. If you’re ‘into batters’, you might just eat it all so be careful not to (because it’s a cake you’re after here!)
Be careful not to overbake the cake. Just keep an eye on it and take it out as soon as it’s cooked. You can even undercook it a bit for extra moistness.
For the icing, you can use casein instead of whey. If you do though, you’ll want to use less because casein absorbs more liquid (or in this case dairy) than whey does!
Add some nuts to the sweet potato cake for extra texture and flavor. I didn’t because I like to keep my postworkout cakes low in fat but if you plan on having the cake whenever or if you don’t care about your fat grams postworkout, add some nuts.
PS: I’m still getting lots of emails from people asking where to get a copy of my cookbook. The answer is amazon.co.uk. It ships all over the world from there. Here’s the link to it. AND THANK YOU TO EVERYONE WHO’S GOTTEN A COPY! The hashtag #proteinpow on Instagram is filling up with so much cookbook goodness.