Chardonnay Grape Protein Cake
Makes one 6" cake.
Servings: 6
Calories: 153kcal
Ingredients
Cake:
- 6 large egg whites 198g
- ⅔ cup Chardonnay grape juice 151g
- 3 tablespoons coconut flour 21g
- 3 tablespoons almond meal 21g
- ⅓ cup natural vanilla rice protein powder 37g
- ⅓ cup natural vanilla whey protein powder 31g
- ¾ teaspoon baking powder 3.7ml
Icing:
- 3 tablespoons Chardonnay grape juice 45ml or 43g
- ½ cup unflavored whey protein powder 45g
- ¼ teaspoon lemon zest or to taste
Instructions
- Preheat oven to 325F (163C).
- Line a 6" round (or similarly sized) pan with parchment paper (if not using a silicone pan).
- Blend egg whites for 30 seconds.
- Add juice and blend for 10 seconds more.
- Add remaining cake ingredients and blend for 30 seconds more or until smooth.
- Pour batter into pan.
- Bake for about 45 minutes, until the cake is firm and a toothpick comes out clean.
- Once the cake is cooled, mix the icing ingredients.
- Pour icing over cake. Slice, and enjoy!
- Store in the refrigerator.
Notes
A note about substitutions: You might try replacing the vanilla rice protein with another vegan protein, like pea protein. Otherwise you might replace the whey, rice, and coconut flour with its total volume of Warrior Blend vanilla protein powder, which bakes up very well. You could also replace the Chardonnay grape juice with store-bought white grape juice.
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.
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
Serving: 1/6 cake | Calories: 153kcal | Carbohydrates: 11g | Protein: 21g | Fat: 3g | Fiber: 2g | Sugar: 7g