This is my first day of post-PhD freedom. It’s over. The whole race with its sea of bla bla bla ha terminado. Let the doctorhood begin ;-) To celebrate these twenty one years of schooling, all this time spent chained to books, this disavowal of money and adult-responsibilities; to pay tribute to the copious amounts of patience, dedication, and sleepless tap tap taps that had to go into the writing of my thesis, I’ve made a protein cake and what did it come with if not a bunch of donuts :-D
I began with the idea of just making a cake, I did. But I made the batter for it and, since there was quite a lot of it, I decided it was high time for a side of donuts. Allow me to dive straight into the recipe:
1 cup egg whites
1/2 cup pumpkin puree (could sub this with cooked sweet potatoes)
1/2 cup low fat buttermilk
1 cup vanilla whey
2 tablespoons oat flour
1 tablespoon coconut flour
1 teaspoon vanilla essence
1 teaspoon toffee flavdrops
1 teaspoon baking powder
1. Divided into a flat cookie tray and a donut tray and baked for 20 minutes at 160 C (320 F).
2. I divided half the batter into the donut tray and half into the flat cookie tray. For the cake, I grabbed a cake ring and cut three circles out of it. These, I then separated and frosted individually before frosting the whole thing up.
3. The frosting I made by mixing 1 tub of quark (containing 250g) + 1 scoop of chocolate whey protein + 2 tsps of toffee flavdrops. If you don’t have quark, you can use some cottage cheese or a thick greek yogurt (just be sure you blend it so you don’t end up with any lumps).
4. For the donuts (there were 18 mini ones), I just melted a couple of squares of 90% chocolate and divided that into all of them (I also stuffed one with a square of dark chocolate, for the love of it all; result? madness).
Now, for macros, I am just going to give you the macros for the batter above. You can bake it into a giant multilayered cake, into donuts, into muffins, into whatever you want! It’s soft and fluffy and quite yummuluscious so give it a go!
44.2g carbos (17.5g sugars/16g fiber)
10.4g fat (6g sat)