We all know I love Cake. I have mentioned it I don’t know how many times over the last few weeks. We Also know that I am very big on developing plans that work for our own goals and definition of healthy.
Cake is getting me through isolation. Every week I legitimately buy myself a birthday cake from the grocery store. I cut it into 7 pieces and build the rest of my meal plan for the day around that slice so I can enjoy it.
This week I am doing something different, I decided to modify a blueberry Cake recipe to make it a protein cake that I could enjoy and fit into my macros better 💪🏻❤
This high protein blueberry chocolate chip cake, with protein icing was the result ❤❤
I give it a solid ten!
3/4 cup all-purpose flour
¼ cup unsalted butter, softened
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
½ cup granulated sugar
1 large egg
½ cup Skyr Vanilla Yogurt
1 teaspoon vanilla extract
1 cup fresh blueberries
2 scoops protein of your choice
2 oz dark chocolate chips
Whisk together dry ingredients. Set Aside. Whip butter and sugar together until fluffy. Add in vanilla, egg and yogurt. Mix for 1 minute (do not over mix.
Whip butter and sugar together until fluffy. Add in vanilla, egg and yogurt. Mix for 1 minute (do not over mix)
Slowly add dry ingredients while whipping.
Fold in blueberries and chocolate chips
Bake at 350 in an 8×8 pan for 30 minutes or until a knife comes out smooth.
Top with Protein Icing
Protein Icing Ingredients
0.75 cup icing sugar
1 scoop protein powder
2 tbsp softened butter
3-5 tbsp milk of choice (I used ripple)
Whip all ingredients together. When cake cools spread icing over top!
A few notes on this recipe – I used Canadian Protein Premium Whey – the vanilla one. You could try this with any kind of protein you like. You can also use any type of berries you like. I do plan to make this next week with raspberries instead. Frozen fruit works just as well!
Jess’s Taste Rating: