Single-Serve Lemon Protein Cake
Ingredients
Lemon cake
- 20g vegan vanilla protein powder (I used @macr0mike - discount code “amb-chen”)
- 15g coconut flour
- 1 tablespoon granulated sweetener
- 1/2 teaspoon baking powder
- 2 tablespoons lemon juice
- 1 tablespoon coconut milk
- 2 tablespoons applesauce
- *Optional: 1/4 tsp vanilla essence
Frosting
- 2 tablespoons non-dairy yoghurt (I used cashew)
- 1 tablespoon vanilla protein powder
- 1/4 teaspoon turmeric (for colour)
- *Optional: maple syrup to sweeten
Preparation
Preheat the oven to 175 degrees C/350 degrees F. Grease a ramekin with non-stick spray (mine was 8cm in diameter)
In a bowl mix together all the ingredients for the cake until no lumps remain
Transfer this to the ramekin, bake for 16-18 mins until a knife inserted comes out clean. Remove from the oven and place the cake in the freezer to cool quicker
In a small blender, add all the ingredients and blend until the tofu is smooth. If your blender is too big, you can multiply the recipe, make a larger amount and save the rest for something else
Cut the cake in half, spread the frosting in the centre and on top. Decorate
Notes
This cake is small to fit macros, please multiply as you desire
You can substitute tofu for yoghurt or soaked cashews, but no promises
Use a protein powder that you love, as it makes up the majority of this cake
