My Favorite Fit Foods + Seriously Delicious Protein Cake

Mmm. Cake.  Now that I have your attention!  Meet my latest obsessions:

Seriously, I have been putting these products in and on anything and everything.  First, cake batter protein powder.  At first, I thought I might get sick of it after a couple of days… nope.  This is the second jumbo-sized container I’ve ordered off of Amazon in a month and a half.  I put it in protein shakes, oatmeal, protein crepes, protein pancakes, sweet potato.  It has 15 grams of protein per serving and literally makes everything taste like cake.

Second, PB2.  Everyone loves peanut butter, and it’s a pretty healthy food in moderation.  But how easy is it to rack up 500 calories with 5 minutes and a spoon?  Whoever made tablespoons so damn small should really be fired.  In comes PB2.  It’s made from peanuts that have been slow-roasted and pressed to remove all of the oils, producing a powder that has 85% less calories than regular peanut butter.  “Powdered peanut butter?” you might be thinking.  I was skeptical at first too.  But actually much more natural than most commercial peanut butters.  If you look at the ingredient list you’ll find only roasted peanuts, sugar and salt.  Now take a look at the jar or Jif and compare!  Once you mix it with liquid (I usually use unsweetened almond milk) the consistency is just like regular peanut butter, but with only 45 calories per 2 tablespoon serving.  So put that in your pipe on your toast and eat it.

Okay, back to the cake.  Would you believe me if I told you I’ve been eating 2-3 slices of this a day with absolutely no guilt?  And no, they aren’t bite sized. I’m talking normal pieces of cake.  I have it before the gym.  I have it after the gym.  I have it for breakfast, mid-afternoon or as a late night snack.  It’s good warm or cold, frosted or plain.  I seriously can’t get enough, but what I’m finally getting enough of is protein!

 Seriously Delicious Protein Cake

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 scoop cake batter protein powder
• *1/4 cup pb2 powder, prepared
• 1/4 cup agave or maple syrup
• 2 eggs
• 2 tsp vanilla extract
• 1/4 tsp baking powder
• 1/2 tsp salt
• sprinkles (optional)

*You can also use 1/3 cup regular peanut butter or your nut butter of choice.  If using pb2, be sure to mix with water first as you usually would; otherwise there won’t be enough moisture in the cake.  End result should be 1/3 cup, once mixed with liquid.

Directions: Combine all ingredients in a food processor and mix well.  Sprinkle with sprinkles, if desired.  Transfer to a greased 8×8 baking dish and cook at 350 degrees for 20 minutes, or until golden brown.  Allow to cool before a few minutes before removing from pan.  You may want to refrigerate if you’re not going to eat right away.  I love how it tastes cold!

For the Frosting: Mix additional protein powder or pb2 (I used the chocolate peanut butter flavor!) with water until you get an appropriate frosting consistency.  Frost the whole cake, or one slice at a time right before eating.

Serves 9

Nutrition: 110 calories, 18g carbs, 3g fat, 6g protein, 3g fiber.
Frosting adds ~ 40 calories and 2g protein, depending on which you use.

Chocoholic?  The same recipe can be made with chocolate protein powder!

Johanna