Warning: this cake contains pumpkin, strawberries, an apple, a banana, and raspberries. It’s an explosion of fruity and creamy deliciousness that makes you think, REALLY!? this contains…. 50g of protein? Saaaaaay, what!? –> Big smiles. I loved it. It combines moist cakeyness with fruitiness, smooth yogurt and mmmmmm!! Here’s what I did:
3/4 cup pumpkin
1/2 cup egg whites
1/2 cup raspberry whey concentrate (from Maxirrrraw!)
1 little bottle Actimel (I just saw it in the fridge and boom -> in it went)
2 tablespoons dried strawberries (this is optional)
1 whole apple (with skin)
2 tablespoons coconut flour
Total 0% yogurt
Almonds between layers and on top
1. Blend ingredients together and bake at 180 celsius (356 F) on a brownie tray (any flat tray will do though or even a cake pan).
2. Let it cool and cut out two circle using a cake ring (this is optional as you COULD just cut your cake into two and top one side with the other) and proceeded to add some Total 0% yogurt + raspberries + almonds between layers and on top.
Macros per Serving (out of 1):
57g carbo (39g sugars/21g fiber)
7g fat (3g sat)