This fresh and summery cake is perfect for a healthy dessert, to go along with your afternoon tea, or as a pre or post workout snack. It has tons of protein and no sugar. It's another version of my basic Protein Cake recipe.
Preheat the oven to 350 degrees and lightly grease a brownie pan with coconut oil. Blend all the ingredients except the blueberries in a high speed blender until smooth. Mix in the blueberries by hand and then pour into the pan and bake for 30-35 minutes at 350 degrees. The cake will be creamier if you cook it for a shorter time; overcooking can dry it out. Use a knife to check with the cake is ready. The knife will come out slightly gooey when ready, if you want creamier squares. Store the cake in the fridge.
- 2 - 3 ripe bananas
- 1/2 - 3/4 cup lemon juice
- 1 cup oats
- 3 scoops vanilla whey protein powder
- 1 cup plain Greek yogurt
- 1 egg
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1.5 teaspoon baking soda
- 5 twists sea salt
- stevia to taste
- 2 cups or more fresh or frozen blueberries
This recipe can be made into plenty of other flavours by playing around with the ingredients. You can try my other versions, such as Healthy Protein Key Lime Pie, Rhubarb Pie-Cake, Carrot Protein Cake, Strawberry Banana Layered Delight, Chocolate and Vanilla Protein Cake, Berry Chocolate Protein Cake, Strawberry Mint Chocolate Protein Fudge Cake, and Healthy Black Forest Cake.