Protein Flag Cake
Makes on 13x9" (33x23cm) cake, 12 servings.
Servings: 12
Calories: 195kcal
Ingredients
Cake:
- 16 large egg whites 528g
- 1 ½ cups Warrior Blend Vanilla 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
Serving: 1g | Calories: 195kcal | Carbohydrates: 10g | Protein: 18g | Fat: 9g | Fiber: 3g | Sugar: 4g