Protein Toffee Apple Cake Recipe
Looking for the perfect Autumn dessert? This protein Toffee apple cake is the perfect autumn treat and the perfect whey to get some extra protein in with your afternoon tea! What's more this cake is so sweet, soft and delicious it's perfect for that cake craving!
The recipe may seem pretty hefty when it comes to ingredients- but trust me it's worth it and products such as instant oats are low in price and can be used as a health flour alternative in a range of different recipes. Here's what you'll need:
Ingredients
- 200 g Instant Oats
- 4 scoops Impact Whey Protein
- 1 teaspoon baking powder
- 150 g unsweetened apple sauce
- 100 g low fat greek yoghurt
- 100 ml unsweetened almond milk
- 2 beaten eggs
- 10 drops Toffee Flavdrops
- 1 tablespoon sweetener
- 1/2 teaspoon cinnamon
- 1 chopped apple
- 150 g quark
- 1 scoop Salted caramel impact whey protein
- 7 drops toffee flavdrops
Instructions
Preheat the oven to 150 degrees.
Start my mixing your dry ingredients, protein powder, instant oats, sweetener, cinnamon and baking powder.
Mix together your apple sauce, Greek yogurt, almond milk, beaten eggs, toffee Flavdrops.
If you can’t buy unsweetened apple sauce in a jar you can easily make your own by boiling 2 chopped up cooking apples with 200ml of water and sweetener.
Mix all your ingredients together to produce a tasty cake batter and place into a cake tin. Drop in your chopped apple.
Bake your apple cake for 15-20 minutes… keep a close eye on the time as overcooking it can make the cake dry!
When you remove your apple cake from the oven try this delicious Protein frosting!
To make the frosting mix a pot of quark with 1 scoop of vanilla or white chocolate Myprotein Impact Whey protein and add in 7 drops of Myprotein toffee Flavdrops.
Ice your cake, slice and enjoy!
