High-Protein Strawberry and Blueberry Cake

This one is next level.

Honestly, it’s delicious and dreamy. It feels indulgent without actually being indulgent. If you’re not strictly managing calories, you can absolutely add a serving of fat for celebration, like peanut butter, cashew butter, or any nut butter you love.

I’m back in a cutting phase, so for me, less is the key word.

Ingredients:

1.5 scoops protein powder (Hadassa scoop equals about half a scoop).I used one scoop MyProtein strawberry and one scoop Hadassa vanilla.

1 level tablespoon baking powder4 to 5 tablespoons soy flour, about 40 g1 tablespoon red lentil flour, about 10 g100 g frozen blueberries1 tablespoon vanilla extract1 level tablespoon zero-calorie sweetener, or MyProtein sucralose, just a pinch1 large cup cold water, or enough to create a smooth but not watery batter

For topping:Unsweetened Tnuva soy yogurt or Pro pudding if you want to boost the macrosA little water if needed to thin it

Instructions:

Mix everything together.

Preheat the oven to 150 to 160°C.

Bake for about 15 minutes. I use a silicone mold or silicone cupcake mold because it’s easy to remove and requires no oil or disposable liners.

Do not let it dry out. Once the top is set and lightly golden, you can turn off the oven and let it cool inside.

Enjoy.

Macros for the entire cakeCalculated using the exact products shown in the video and tracked in the Cronometer app, where you can update products according to their precise values:

Approximately 380 caloriesAbout 61 g proteinAbout 27 g carbsAbout 4 g fat

By the way, we have a discount at MyProtein.

To receive it, use code MPMAAYAN at checkout.