Peach Protein Cake

Peach Protein cake – very light, I would say: airy, protein cake inspired by a taste of soft peach and improved with a topping of crunchy sugar-free granola (musli).

Airy, soft and a bit crunchy on top – this cake is a true gentle pleasure.

Those, who follow my blog, know that I am a huge fan of dark chocolate and coconut desserts. However, some days I feel like trying something new and playing with new ingredients. Sometimes I am also interested in changing the shape of my desserts.

This time I was looking for an idea of how to get a good taste from a low calorie cake, which would not contain any chocolate or my beloved coconut. Accidentally, I found a can of baby food that contained smashed peach and mango, which became the main inspiration for my new cake.

Instead of pouring the sugar free baby food into the cake batter, I chose to use it as the top layer of this protein cake. Thus, I made a layer of protein batter and covered it with the baby food. However, you are up to choose: do the cake in this way or pour the baby food into the batter.

In this recipe I like combination of the airy protein batter and the soft mango peach pure decorated by the crunchy granola pieces. Though I feel fully satisfied by providing you with this recipe, you may add pieces of fresh peach into the prepared batter, which would add more taste of peach and soft bites into the protein dough. And if you think of making this cake even richer in protein, simply add more protein powder and less oat flour, or more egg whites to the existing recipe.

Ingredients:

Makes 16 pieces

90g oat flour

90g protein powder (I used Birthday Cake, you may go for Vanilla)

1/2 tsp baking powder

80g stevia sugar (add more for a sweeter version)

cinnamon, salt

vanilla extract

1 medium banana (mashed)

1 cup sugar free mango, peach baby food

200g egg whites

(optional: instead of 200g egg whites, you may use 100g egg whites + 100g low far Greek yogurt)

 

Topping: sugar free musli/granola (ISIS)

Directions:
  1. Preheat oven to 170 degrees, prepare the preferred baking dish.
  2. Mix all the ingredients, except for the baby food and sugar free musli.
  3. Pour and spread the batter into the prepared baking dish. Gently spread the baby food on top of the batter.
  4. Decorate the cake with sugar free musli.
  5. Bake for 20-30minutes. As the cake is done, the toothpick should come out clean. Be aware that the baby food should still be runny, but the batter needs to get firm.
Nutrition facts: