Almond Butter Layered Apple & Banana Protein Cake Tower

If it were my responsibility to choose a lifetime partner for a tablespoon of almond butter, I’d have a hard time choosing between an apple and a banana. I mean, the banana + almond combination is legendary! Entire works of culinary genius have been inspired from it (e.g. Almond and Banana Cake, Almond and Banana Muffins, and, of course, the oh-so-simple-and-epically-delicious Almond and Banana Sandwich hehe). And don’t even get me started on the apple + almond combination because fufffff! its success cannot be disputed: it has ignited cooks’ imaginations for centuries, breathing life to delightful desserts like Apple & Almond CheesecakeApple & Almond Cobbler and Apple and Almond Cake! So, what would I do if it were up to ME to decide who I’d join almond butter with? I’d choose both the apple and the banana and, to convince those pressing me to decide between the two, I’d make this cake ;-)


Almond Cake1/2 cup           Pea Protein Powder
1/2 cup           Pumpkin Puree (Can sub with a sweet potato)
1 tbsp             Apple Fiber (Can sub with coconut flour)
2                      Apple (pitted; I left the skin on but this is optional)
1/2 cup           Almond Milk
1                      Banana (Make sure it’s ripe!)
1/2 cup           Liquid Egg Whites 


1. Blend everything together and bake in a mini loaf pan for about 35 minutes at 170 C (338 F).

2/ When the cakes are done (and there were twelve of them), slice them all horizontally and layer them up with almond butter. I used two mini cakes (so, flour slices) and 2 tbsp of almond butter to make one tower so that, on the whole, I had six towers.


Note here that I used unflavored pea protein but, really, you could use vanilla casein, vanilla pea protein, or vanilla brown rice protein powder too – it’s up to what you have around and what you feel like cooking. You can also substitute the almond butter with peanut butter, cashew nut butter, or a homemade macadamia nut butter and the milk for good old coconut milk, hazelnut milk, or even rice milk. It’s up to you, just make it and be ready to experience a super soft and almost pudding-life cake with crunchy almond, apples, and banana! = BLISS!!!!

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