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Lemon and Poppy Seed Protein Cake

Lemon and Poppy Seed Protein Cake

This Lemon & Poppy Seed Protein Cake is a great example of the great foods you can make using protein powders. There’s no sugar involved in this recipe, no butter either. Of course, if you want it more moist you can always add extra butter (1/4 cup) but I don’t think this cake needs it, especially not if you plan to top a slice with peanut butter or actual butter – or a bit of jam.

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 (something like Whey 360 or Upgrade Multi-Protein would be perfect)
1 tablespoon vanilla flavouring
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, let it cool and proceed 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.’

Macros per serving (out of 12):

84kcals
3.9g fat
4.2g carbs (1.6g fibre)
7.9g protein

Pea Protein 80
Whey 370
Peanut butter
0/5 (0 Reviews)

One Reply to “Lemon and Poppy Seed Protein Cake”

  1. I have been trying to make a vanilla protein cake for a while (It has always ended in disaster)..I think you may have coverted me to pea protein! Thank you!