This recipe is courtesy of Steph from Better Being Steph. For all delicious, healthy treats, check out her website!
High Protein Hummingbird Cake
Ingredients for the cake:
- 100g fresh banana
- 20g almond meal
- 30g buckwheat flour
- 160g greek yoghurt
- 1 egg, cracked and whisked
- 20g chopped walnuts
- 160g crushed pineapple (try to get one in natural juice not syrup!)
- 40g vanilla pea protein powder
- 20g desiccated coconut
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla essence
- 1 tsp cinnamon
Ingredients for frosting:
- 200g extra light Philadelphia
- 50g crushed pineapple
- 30g vanilla whey protein (I used whey here instead of pea since it whips better).
Method:
- Preheat oven to 180 degrees, fan forced.
- Blend banana and yoghurt together until combined.
- Pour into a bowl and whisk in the egg.
- Stir in all remaining ingredients.
- Stir until combined, then pour into a lined cake tin (or cupcake tin!).
- Cook in oven at 180 degrees celsius for 45-50 minutes.
- To make frosting: blend/whisk cream cheese, pineapple and whey together until fluffy.
- Allow cake to cool before topping with frosting and additional dried pineapple.
- Cut into 8 pieces and enjoy!
Serving information:
- Serves: 8
- Serving suggestion: eat fresh or store in an airtight container in the fridge for up to 4 days!
- Macros per slice with frosting: 180 calories, 14C/7F/13P
- Vegan alterations: swap yoghurt and cream cheese for coconut yoghurt or silken tofu, and use an egg replacer (e.g. flax!).
