Protein is vital for growth and repair of muscles after your workouts but sometimes it can be tough to get as much as your growing body needs – which is where snacks like this come into their own. (If you’re keen to read more about how to Build Muscle then this Maxinutrition Blog post has some great tips!)
Not only does this delicious dessert satisfy a sweet tooth either after dinner or mid afternoon/morning with a hot drink, but it delivers over 10g of protein per slice!
3/4 cup flour of your choice – I used a mix of coconut and almond but you could use oat or spelt flour
2 scoops Maxinutrition whey protein isolate – I used vanilla flavour
1 tsp of baking powder
2 tbsp sweetener or your choice – I used coconut sugar but you could use agave, or trivia/natvia
Small handful unsweetened coconut flakes (I buy mine from Planet Organic – it has no added preservatives or sweetener)
1/2 cup of vanilla almond or soya milk
Juice and zest of half a lemon
2 tbsp unsweetened apple sauce
2 tbsp cream cheese, quark or ricotta
1 tbsp of same sweetener as cake
Small pot of greek yogurt
Few drops of vanilla extract
Pre-heat the oven to 200 degrees. Mix all dry ingredients in a bowl until combined, and in a separate bowl whisk all wet ingredients. Pour the wet into the dry and mix. If the cake mix seems very thick you can add a little more almond/soya milk until it thins. Pour into a cake tin greased with coconut oil and bake for around 20 minutes – until a skewer comes out clean from the centre of the cake. Whilst “sponge” is baking combine all topping ingredients to make the frosting and set aside.
Take out of the tin and leave to cool for around half an hour, then spread the frosting onto the cake and decorate with a sprinkle of lemon zest and some more flaked coconut.
Cake will keep in an airtight container for up to 5 days.