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My Lady Grey Protein Cake Recipe – featuring Vanilla, Coconut, Cinnamon, & Toffee

I am an avid tea drinker, a friend to every kind. From South African Rooibos to Andean Yerba Mate; from Asian Oolong, Black, Green, and White varieties to Middle Eastern apple and fresh mint leaf teas; from Mexican Agua de Jamaica to Greek sage and mountain tea. Ah…. I’m the kind of person who stands mesmerized in front of tea shops, who finds TeaVana a bona fide version of heaven on earth. The kind whose heart beats faster when presented with an extensive exotic tea menu and who, in the course of a day, drinks five cups of tea. Besides drinking it and dunking stuff in it (like protein eclairs, protein cake bread, or protein cookies), I have a penchant too for cooking with teas and creating food around them. Just like my Rooibos Vanilla Apple Protein Cake was created around Rooibos, this recipe right here is a tribute to Lady Gray – a sweet black tea imbued with hints of orange, lemon and bergamot. “Gold and silver and sunshine is rising up, pour yourself another cup of Lady Gray; take my hand in the meantime, when you’ve had enough; you’ll find me on the edge of the runway…” – it is, indeed, song worthy 😉


For the cakes:
1 cup Lady Grey
1 cup coconut milk
1 cup sunwarrior’s warrior blend (you can sub this with vanilla casein)
1 tablespoon coconut flour
1/2 cup gluten free oats
1 banana
1 teaspoon baking powder
1 tablespoon toffee flavdrops
1 tablespoon vanilla essence

For the filling:
1 cup Lady Gray
1/4 cup vanilla brown rice protein powder
1/2 tablespoon coconut flour


1. Blend together and bake in eight mini cake molds for about 20 minutes at 160 C (320 F).

2. Before throwing them into the oven, sprinkle each cake with grated coconut and cinnamon to add a crunch to the final product.

3. When the cakes are ready, let them cool completely and proceed to cut them in half.

4. Then, using a knife, dig a hole inside them (which was not hard because the cakes kind of hollow out as they cook).

5. Stuff them with filling.

Macros per Serving (per cake):

23g protein
13g carbs (4.9g sugars)
3.6g fat (1.5g sat)
2.9g fiber

Oh… they turned out fantastic! The toasted coconut with the cinnamon mixed in with the banana and vanilla cake only to then deliver an explosion of vanilla suffused with gorgeous hints of delicate orange and lemon flavor from the Lady Gray. Oy, oy, oy… all I can say is: try it :-)(PS – this recipe is vegan-friendly!)
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