Making cake this way is awesome because it’s easy and allows you to make individual slices! Instead of a whole cake which takes up a lot more time, ingredients, and space in the fridge 😉 It’s also really fun because you play around with different icing options (e.g. use chocolate whey and cocoa for a chocolatey center, use strawberry whey for a fruity one, etc).
Please note the ridiculous straight-forwardness of the assembly process. You basically just:
1. Bake a little protein cake in a small bread pan.
2. Add protein icing to it.
3. Cut it diagonally.
4. Stick one half on top of the other.
Ingredients for the cake:
2 large cooked sweet potatoes
3/4 cup whey protein powder
3/4 cup liquid egg whites
2 tablespoons coconut flour
Ingredients for the Icing:
1 pack quark or Greek yogurt
3/4 cup whey
1. Blend all the cake ingredients and bake in three small bread tins (I used silicone ones at 160 C (320 F) for about 25 minutes or until when stabbed with a knife, your knife came out clean.
2. Let the cakes then cool and then, in a bowl, mix your icing ingredients together.
3. Once the cake has cooled, add the icing on top (plus some chopped almonds or some walnuts) and cut the whole thing diagonally.
4. Finally, just add one of the diagonal halves on top of the other and BOOM: done – you have a slice of cake.
Macros per Serving (out of 3):
silicone bread loaf moulds were used for this, but anything like them would work. They’re awesome for making little breads, little cakes, and proper cake slices like this one!
The batter for the sweet potato cake is EXTREMELY good. If you’re ‘into batters’, you might just eat it all so be careful not to (because it’s a cake you’re after here!)
Be careful not to overbake the cake. Just keep an eye on it and take it out as soon as it’s cooked. You can even undercook it a bit for extra moistness.
Add some nuts to the sweet potato cake for extra texture and flavour.
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Awesome! Love that you are using the Cellucor now. I’m much more likely to have something like Cellucor than pea protein or the like, so love finding recipes like these. Looking forward to more.
How do you cook the sweet potato before blending?
I just chuck them in the oven whole and cook them at a high heat until they’re soft at which point I undress them (i.e. take the skin off).
Can you use something else instead of coconut flour struggling to get it at the moment?!
Ground almonds or a combo of ground almonds and ground oats!
Is it possible to use an equivalent amount of pumpkin instead of sweet potato?
Yup, should work just fine 🙂
I made this yesterday and it is REALLY good! Thank you so much for experimenting and sharing!