Protein Flag Cake

flag cake - vanilla sheet cake with whipped cream frosting with blueberries and sliced strawberries places to represent the American flag

Print Recipe

5 from 1 vote

Makes on 13x9" (33x23cm) cake, 12 servings.

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 195kcal

Author: Andréa Marchese

Ingredients

Cake:

16 large egg whites 528g
1 ½ cups vanilla plant-based protein powder 150g
½ cup almond flour 56g
½ teaspoon toffee Sweet Drops 2.5ml
2 teaspoons baking powder 10ml

Topping:

½ cup blueberries 74g
2 ½ cups strawberries 350g, quartered
1 ½ cups cashew whipped cream sweetened with stevia

Instructions

Preheat oven to 325F (163C).
Line a 13x9" (33x23cm) pan with parchment paper (if not using a silicone pan).
Mix or blend all cake ingredients until smooth.
Pour batter into pan.
Bake for about 20 minutes, until the cake is firm and a toothpick comes out clean.
Let the cake cool to room temperature.
Once cool, top the cake with cashew whipped cream.
Make the flag design by first placing blueberries, then following with strawberry stripes.
Slice, and 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 (other than a pea blend like Warrior Blend).

Nutrition