Lemon Lavender Protein Cake
Prep time
Cook time
Total time
Makes one 7" square cake (6 pieces).
Serves: 6
  1. Preheat oven to 325F (163C).
  2. Line a 7" square baking pan (or similar size) with parchment (if not using silicone). You can also use a loaf pan, but you'll likely need to increase the bake time.
  3. If not using a blender, chop the lavender buds.
  4. Starting with ½ teaspoon lavender, mix all the ingredients (by hand, electric mixer, or blender). Taste the batter to see if you'd like more lavender. I wouldn't use more than 1 teaspoon; a little goes a long way!
  5. Pour cake batter into pan.
  6. Bake at 325F (163C) for about 25 minutes, until the cake is firm to the touch and a toothpick comes out clean.
  7. Let cool, and cut into pieces.
  8. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.
Almond meal can be made by pulsing almonds in a food processor. Sift out the large pieces and pulse again. Be careful not to overprocess, as this will give you almond butter.
And a note about buying lavender: make sure you buy food grade lavender buds.
Nutrition Information
Calories: 121 Fat: 4g Carbohydrates: 3g Sugar: 1g Fiber: 2g Protein: 19g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/lemon-lavender-protein-cake/