This cake is delicious and it’s EXTREMELY easy to make. All you need to do is blend a bunch of ingredients together and bake the batter on a square pan. You then cut what will be a thin cake into eight rectangles, stack the rectangles on top of each other – with a layer of peanut butter in between – to form two four-layer stacks. Then, you cut each stack diagonally to form triangular pieces of cake that look as though they’ve been sliced off a whole cake. Let me illustrate what I mean and then give you the recipe so you can try it too:
1/2 cup banana whey protein (I used this delicious stuff!)
1 cup liquid egg whites (I use these)
1 pot (170g) Total 0% Greek Yogurt
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/4 cup mulberries (can sub with 2 tablespoons maple syrup or calorie-free pancake syrup)
1/4 cup ground almonds
1 tablespoon maple extract
1. First, blend the above ingredients together and bake the mix on a medium-sized cake pan. You want the mix to be thin as this will constitute your cake layers. I used a silicone square cake pan because silicone is king when it comes to protein baking. Here’s the link to the one I use in the UK (and a similar one you can get if you’re in the US) in case you don’t have one and want to get one.
3. Once it’s out, follow the directions outlines in the introduction to this recipe above. Follow the illustration. You can use peanut butter, almond butter, pistachio nut butter, sunflower seed butter or, if you want to ditch the nut butters altogether, just layer the cake up with banana slices :-)
Important PS: The location for the next Protein Pow Workshop has now been set! It will be at Food at 52 in London, where I had my June workshop, either the last Sunday of Sept of the first one of October. If you’d like to get a notification by email as soon as tickets go on sale, email me at email@example.com because once tickets are out, they tend to go go goooooo!