Our salted caramel protein cake will definitely grab the attention of your friends.
It consists of a natural subtle caramel flavour from the lucuma with a hint of sea salt, proving to be a little different from the usual Victoria Sponge cake!
Present this deliciously light and fluffy cake by drizzling with dark chocolate and berries.
- 75 g Impact Whey Protein (Vanilla)
- 30 g Hydrolysed Beef Protein (Vanilla)
- 65 g organic lucuma powder
- 55 g reduced fat almond flour or oat flour (do not use ground almonds)
- 25 ml liquid egg whites
- 360 g quark or fat-free Greek yoghurt
- 1 tsp salted caramel extract
- 3 tsp baking powder
- 1 tsp sea salt
- 2 drops vanilla FlavDrops (optional)
Tip: This can be stored in an air-tight container for up to 5 days
Preheat your oven to 180 degrees.
To a bowl, add the whey protein, reduced fat almond flour/oat flour, beef protein, lucuma powder, baking powder and sea salt.
Mix the ingredients well.
Add in the egg whites, quark, salted caramel extract and vanilla FlavDrops, then blend with a hand blender to form a smooth cake mixture.
Take a large Bundt cake pan and line with a thin layer of coconut oil using your fingers.
Pour the cake batter into the pan and bake for around 30 minutes depending on your oven.
Check that the cake is fully baked by sticking a wooden or metal skewer into the middle of the cake and when removed. If fully baked, the skewer should come out clean.
Leave the cake to fully cool before tipping out of the pan, adding additional toppings and slicing!
Amount per serving