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ingredients vanilla whey protein powder yogurt pasteurized liquid egg-whites beets coconut flour buckwheat groats FlavDrops baking soda red food coloring topping vanilla whey protein powder yogurt Ricotta cheese
Viewed: 11 - Published at: 8 years agoIngredients
- Cake ingredients
- 1/4 cup vanilla whey protein powder
- 1/4 cup total 0% fat free Greek yogurt
- 1/2 cup pasteurized liquid egg-whites
- 1 (55 g) cooked beets
- 2 tablespoons coconut flour
- 1/4 cup buckwheat groats or 1/4 cup rolled oats
- 1 teaspoon FlavDrops or 1 teaspoon your liquid sweetener, of choice
- 1/2 teaspoon baking soda
- red food coloring (*If you want to go down this route)
- Topping
- 1/4 cup vanilla whey protein powder
- 1/4 cup of total 0% fat free Greek yogurt
- 1/4 cup ricotta cheese
Method
- First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
- Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
- Let the cakes cool completely before you slice them horizontally into 3-4 layers.
- Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.
