Rooibos Vanilla is a mellow, slightly caramelish, subtly sweet, and absolutely delicious tea that makes my tastebuds sing and my heart go boom boom boom with delight. Rooibos – or Red Bush – hails from South Africa, delivering in a tea cup a punch of deliciousness alongside a wealth of health-benefits (check this, this and this out). Since Rooibos – together with vanilla – is one of my favorite teas, I wanted to honor it by turning it into a cake (as one does). I was originally just going to make a Rooibos and Vanilla protein sponge cake but, when I walked into the kitchen this morning, I noticed several apples looking friendly and thought that since apples + vanilla = YES and rooibos + vanilla = YES, apples + rooibos + vanilla = HELL YEAH!
3/4 cup Rooibos Vanilla tea
1 cup liquid egg whites
1/4 cup chestnut flour (or oat flour)
1/4 cup coconut flour
3/4 cup unflavored whey (I used Promax)
1 teaspoon baking powder
1/2 tablespoon toffee flavdrops (could use stevia too)
1 tablespoon cinnamon
2 tablespoons vanilla essence
3 apples (grated and added afterwards)
Blended together and baked at 160 C (320 F) for about 40 minutes in a rectangular brownie pan.
Macros per Serving (out of 6 w/ frosting):
20.7g carbos (10g sugars)
3.5g fat (2g sat)
When the cake was done, I cut it into six squares and proceeded to make the frosting by mixing another cup of Rooibos Vanilla with 1/4 cup of vanilla casein and sticking this in a sandwich bag with a pipping nozzle sticking out of the corner. Then, I just squeezed some frosting onto the cake, sprinkled with some cinnamon, got a spoon out, sat down on a chair and… the world stopped. Mount Olympus, this is one crazy cake! Oh… it’s so soft and the apple crunchiness combined with the vanilla and rooibos transcends the limits of description. I wish you could reach in and take a bite so you know what I mean because… ah… ludicrously tasty, this was just, fufffff…… it was vanilla rooibos in a cake :-)))))))))))