Protein Flag Cake
Prep time
Cook time
Total time
Makes on 13x9" (33x23cm) cake, 12 servings.
Serves: 12
  1. Preheat oven to 325F (163C).
  2. Line a 13x9" (33x23cm) pan with parchment paper (if not using a silicone pan).
  3. Mix or blend all cake ingredients until smooth.
  4. Pour batter into pan.
  5. Bake for about 20 minutes, until the cake is firm and a toothpick comes out clean.
  6. Let the cake cool to room temperature.
  7. Once cool, top the cake with cashew whipped cream.
  8. Make the flag design by first placing blueberries, then following with strawberry stripes.
  9. Slice, and enjoy!
  10. Store in the refrigerator.
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 (other than a pea blend like Warrior Blend).
Also, for those of you outside the states, feel free to message me for ideas of how to create your country's flag design!
And, 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.
Nutrition Information
Serving size: 1/12 cake Calories: 195 Fat: 9g Carbohydrates: 10g Sugar: 4g Fiber: 3g Protein: 18g
Recipe by Andréa's Protein Cakery at