By Spencer Miller, The Macro Chef
This cake is packed with protein and bursting with flavor. Perfect for a post-workout snack or as a guilt-free indulgence, this cake is sure to become a staple in your healthy eating routine. So fire up your oven and get ready to enjoy a slice of deliciousness! Have your cake & eat it too with this delicious Blueberry Peanut Butter Protein Cake recipe featuring XTEND® Pro
Cake
¾ cup (90g) all purpose flour
1 scoop (35g) XTEND® Pro Vanilla Ice Cream
¼ cup (40g) Truvia® Sweetener*
1 tsp (5g) baking powder
¼ tsp salt
1 whole egg
½ cup (120g) unsweetened applesauce
½ cup (120g) plain, nonfat Greek yogurt
2 tbsp light butter, melted
1 tsp vanilla extract
½ cup blueberries (fresh or frozen works)
Vanilla PB Frosting
1 scoop (35g) XTEND® Pro Vanilla Ice Cream
½ cup (64g) peanut flour (PB2 / PB Fit)
1 tbsp (10g) Truvia® Sweetener*
¼ cup unsweetened almond milk (or preferred milk)
Instructions
Preheat the oven to 350F.
Add flour, protein powder, sweetener, baking powder, and salt to a large bowl. Mix. Add egg, applesauce, Greek yogurt, melted light butter and vanilla extract. Gently stir together until a smooth batter forms.
Add blueberries and fold into the batter. Spray a 9x5 loaf dish with nonstick spray. Pour batter into the dish. Bake at 350F for about 25 minutes or until a knife comes out clean. Let completely cool before adding frosting. Can place in the fridge / freezer to speed up the process.
Mix all frosting ingredients together in a large bowl. Mix until smooth. Add frosting to the cooled cake. Cut into 8 slices and enjoy!
Yield: 8 slices
Nutrition (per slice with frosting): 150 calories, 14 protein, 16 carbs, 3 fat
