Today I have a guest post for you guys from the wonderful Arlena from proteincupcakes.net! I ‘met’ Arlena on Instagram (this is her profile and this is mine in case you want to follow us) and immediately fell in love with her food – it’s simple, inspired, and it always makes me want to violently break into my screen and eat it! Arlena is also a lot like me in that she’s a gym-junkie and a fan of creative outside-the-box-type protein cooking ;-) And we share something else too, something far more profound and far-reaching: a love for Pastel de Tres Leches (aka ‘Three Milks Cake’ aka ‘One of the Best Cakes in the World’). So, without further ado, let me pass the mic over to Arlena!
This cake was inspired by my mother who stays strong to her Mexican roots and can honestly cook the best Tres Leches cake in the world! But of course it has tons for sugar and it’s nowhere as healthy as my version. I still give her all the credit for teaching me how to make a pretty delicious Tres Leches cake, which is why I decided to make my proteinized healthy version of it. Who doesn’t like this traditional Mexican cake? It’s to die for!
1 cup oat flour (I grind my own using quick oats)
2 scoops vanilla whey protein powder
2 tablespoons coconut flour
1 tablespoon baking soda
1 tablespoon baking powder
5 large egg whites
½ cup unsweetened almond milk
1 tablespoon vanilla extract
½ teaspoon butter extract
1 teaspoon liquid Stevia
1. I first separated the dry ingredients and combined them all in a large bowl. In a separate medium bowl I whisked together all the wet ingredients. I then combined both mixtures, until batter was fully mixed. I baked it in 8×8 baking dish for 20-25 minutes at 350 degrees.
2. Now for the my version of “Tres Leches” I used, ½ cup Dream Blends Almond, Cashew, and Hazelnut milk combined with, ½ cup Almond breeze milk (sweet or unsweetened). Because Tres Leches cake is typically sweet you could sub the sweet version if you’d like.
3. For the icing on the cake I used 1 cup nonfat Greek yogurt, mixed with 1 1/2 tsp vanilla, 1 packet stevia, and 1 tbsp vanilla whey protein. Pretty simple…yet tasty!
4. Now, after the cake has completely cooled what you want to do next is use a small slip tip syringe to inject the milk into the cake making sure that the milk has fully be distributed throughout the cake. Yes, you should have a bunch of little holes on top of your cake. Let the cake stand for 15 min so that the milk is fully absorbed. Then top with frosting and any fruit of your choice. I used berries.
Macros per Serving (out of 9):
10g carbs (1g sugars)
Alternative: If you don’t have a syringe dispenser. You can use a fork to poke holes throughout the cake. Using a spoon you can pour small amounts of the milk on top of the cake, and it will fall into the holes as the cake soaks it in.