Blueberry protein snack cake
Not only is this cake easy to make, it’s also gluten-free, made with only five ingredients, and packed with protein—each piece boasts about 10 grams of the nutrient. The cake ends up with a wonderfully moist and custardy texture. Store leftovers in an airtight container in the fridge for up to five days.
4 medium, ripe, mashed
99% fat-free, plain Greek yoghurt, unsweetened
⅔ cup(s), (160g)
Whey protein isolate, no added sugar
130 g, vanilla
1 cup(s), (160g)
- Preheat the oven to 180°C. Line a 20cm (base measurement) square cake tin with baking paper, allowing any excess paper to fold over the edges.
- In a large bowl, add banana and yoghurt and stir with a whisk until well combined. Add protein powder, stirring until well combined. Fold in the blueberries. Pour batter into the prepared pan. Bake for 30 to 35 minutes or until a skewer inserted into centre comes out clean.
- Stand cake in tin for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar and cut into 12 pieces.