Coffee Protein Cake With Protein Frosting Recipe
Coffee Protein Cake With Protein Frosting Recipe
Course: DessertCuisine: BritishServings
8
servingsPrep time
10
minutesCooking time
20
minutesWe’re very excited by this latest recipe shared with us by Peachy Palate. It is for a double layered coffee cake with a double hit of protein! Both the cake itself and the frosting have our whey protein powder in them.
This cake looks spectacular and is perfect for a party or family Sunday tea. Plus it’s sugar free, so what could be better!
Ingredients
CAKE
4 large organic eggs
1/2 cup (60g) coconut flour sifted
1/2 cup (50g) almond flour
1 scoop (25g) Pulsin Whey Protein Isolate
2 tsp baking powder
1/2 cup (110g) coconut oil melted
125ml (1/2 cup) strong brewed coffee
3/4 cup (150g) stevia
Seeds from one fresh vanilla pod/1 tsp vanilla extract/1 tsp vanilla powder
2 tsp coffee extract
ICING
Cream from one can of full fat coconut milk refrigerated overnight
2 tsp coffee extract
1 shot of espresso or 1 tbsp instant espresso powder + 2 tbsp boiling water
1/4 cup (55g) coconut oil
1 tbsp (7g) sifted raw cacao powder
4 scoops (100g) Pulsin Whey Protein Isolate
1/4 cup (50g) powdered stevia
1-2 tsp coffee extract to taste
Seeds from one fresh vanilla pod/1 tsp vanilla extract/1 tsp vanilla powder
Directions
- Preheat oven to 180C (350F). Line and grease two 7 inch loose bottom round cake tins; grease both the bottom and sides with coconut oil.
- Beat together coconut oil, vanilla, and stevia for a couple of minutes until smooth using an electric whisk.
- Add one egg at a time, whisking in between to incorporate.
- Add cooled coffee and coffee extract to the wet ingredients and whisk to combine.
- Mix together almond meal, whey protein, coconut flour and baking powder in another bowl.
- Add dry to wet and fold to combine. Quickly transfer to the cake tin. The mixture may firm up quite quickly but don’t worry it will still be beautifully light. Coconut flour is magical stuff!
- Spread evenly using the back of a spoon and bake in the preheated oven for 20 minutes; until a tooth pick comes out clean.
- Leave to cool in the tins on a baking tray while you prepare the cream frosting. Beat together all ingredients until smooth. Place in the fridge for a couple of hours.
- Gently remove cakes from tins peeling back the baking paper from each base.
- Spread half of the cream over one layer, place second tier on top and spread cream over the top. Garnish with grated 100% cacao or dark chocolate and chopped walnuts if desired.
