Prot: 19 g, Carbs: 3 g, Fat: 4 g, Cal: 121
When I think of springtime, I think of lighter colors and flavors, like lemon and lavender. And I’ve been wanting to try the Warrior Blend protein powder in a cake, after being so happy with my Protein Banana Nut Bread recipe. So here I present to you Lemon Lavender Protein Cake!
I only recently started using lavender in cooking. I saw a few recipes and I have to admit, I was quite curious. If you’d prefer to keep it simple, you can certainly omit the lavender here and make a delicious lemon protein cake. I think the lavender just makes the flavor a little more interesting.
I’ve been using the Warrior Blend protein powder often lately, and I have been very impressed. Thanks again to the Vitamin Shoppe for sending it over! I’ve been enjoying working with the ingredients they’ve offered me, and I’m excited to say I just got another box. That means more interesting recipes for you! :)
If you haven’t decided what to bake for Easter this weekend, this Lemon Lavender Protein Cake would be a great choice!
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- Serves: 6
- Calories: 121
- Fat: 4g
- Carbohydrates: 3g
- Sugar: 1g
- Fiber: 2g
- Protein: 19g
- Preheat oven to 325F (163C).
- 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.
- If not using a blender, chop the lavender buds.
- 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!
- Pour cake batter into pan.
- Bake at 325F (163C) for about 25 minutes, until the cake is firm to the touch and a toothpick comes out clean.
- Let cool, and cut into pieces.
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.