Vanilla Pear Protein Cake

Prot: 20 g, Carbs: 16 g, Fat: 4 g, Cal: 174

I first made this Vanilla Pear Protein Cake last year when I had received many pears from my CSA. I was still new to protein baking, but you wouldn’t know it from this cake! It is delicious!

I used a pear to sweeten the cake, and the flavor works very well with the vanilla bean seeds. To add some texture and visual interest to the protein cake, I topped it with pear slices.

The combination of whey and rice proteins with coconut flour and almond meal makes a great cake texture. My Gingerbread Protein Cake and Confetti Protein Birthday Cake are made with the same cake base.

Give this delicious Vanilla Pear Protein Cake a try! A great autumn protein treat!

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Vanilla Pear Protein Cake

Author: Andréa

Nutrition Information

Serves: 6 pieces

Serving size: ⅙ cake
Calories: 174

Fat: 4g
Carbohydrates: 16g
Sugar: 7g
Fiber: 5g
Protein: 20g

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Makes one 7" square cake.

Ingredients

8 large egg whites (264g)
2 medium pears, about 1 cup (178g) each
¼ cup coconut flour (28g)
¼ cup almond meal (28g)
½ cup vanilla rice protein powder (56g)
½ cup natural vanilla whey protein powder (45g)
1 teaspoon baking powder (5ml)
seeds of one vanilla bean (or 1 tablespoon (15ml) alcohol-free vanilla extract)

Instructions

Preheat oven to 325F (163C).
Blend the egg whites and one pear (cored) for about 30 seconds.
Except for the other pear, add the rest of the ingredients and blend for another 30 seconds. Scrape down the sides of the blender with a spatula, if necessary, and blend again until well combined (another 30 seconds or so).
Pour batter into a 7" or 8" square pan, or any baking pan of similar size. (If you are not using silicone bakeware, be sure to line your pan with parchment paper.)
Slice the remaining pear and lay slices on top of the batter.
Bake for 30-40 minutes, until firm and a toothpick comes out clean.
Remove from oven and let cool.
Enjoy! Store in the refrigerator.

Notes

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. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)