Coconut Banana Whey Protein Cake

This Chickpea-Infused Coconut Banana Whey Protein Cake is a delicious and nutritious treat for all the family. And I know what you’re thinking.. chickpeas?!

The chickpeas add a subtle nutty flavour and extra protein, resulting in a moist and tender cake. This is an unusual baking decision but if you’re feeling adventurous, you have to give it a try!

Keep reading to discover the recipe for this delightful fusion of flavours and nourishment…

Coconut Banana Whey Protein Cake

Ingredients

1 can (cooked and unsalted) chickpeas
3/4 cups liquid egg whites
1/2 cup banana Whey Protein
2 tablespoons coconut flour
20g mulberries
3 tablespoons flaked coconut
1 tablespoon toffee stevia drops (or your sweetener of choice)

Directions

Blend everything together and bake at 170 C (338 F) for about 45 minutes of until, when poked with a knife, your knife comes out clean.

Macros per Slice (out of 5)

170kcals
16g protein
13g carbs (out of which 7g is fibre)
3g fat

Note: You can bake the cake in a silicone bread pan or bake the batter in a small round cake pan too, especially if you want to end up with more cakey-looking triangular slices. Another thing you can do is add some nut butter to the cake, either inside (as a layer) or on top. Peanut Butter would be absolutely delicious.

For more cake inspiration, try one of our many Protein Cake Recipes from our archives. Alternatively, you can use our Protein Mug Cake Mix instead of baking for your cake needs.