The Birthday Cake

So today is the day before my birthday, and since it’s the high carb day of my cycle, I made the cake a day early so I could indulge a bit. Although, now I’m not sure it was necessary considering I made a flourless, low carb recipe.  The cake? Chocolate Banana Sandwich Tarts topped with Peanut Butter Frosting and Banana Slices…mmmm.


Why was it a challenge? Well I’ve never once made a flourless cake, so finding the right recipe that didn’t include dairy was a challenge in itself. Making sure it wasn’t too dry was another challenge.  Then there’s the frosting.  It had to be low sugar and also neglect to include dairy. This entire cake also had to be pretty low in calories considering my caloric intake had dwindled down to about 1300 a day. I searched high and low, and behold, I found a recipe from a fellow blogger, CeCe, on her blog, Burpees in the Kitchen (find more of her recipes here at I followed this recipe pretty closely but changed the measurements of the cake and doubled the recipe. The frosting recipe I had to make up completely, but I did a very small test batch, and it was a very light and gooey consistency, so I marked it a success. I hope you all love it!

Chocolate Banana Protein Cake
Makes 8 servings.


  • 2 bananas
  • 2 eggs
  • 2 scoops of whey protein (I use Dymatize Elite, and I also used one scoop of Rich Chocolate and one scoop of Gourmet Vanilla, mostly because in my past experience making protein bars, the vanilla comes out more moist)
  • 2 1/2 Tbsp of unsweetened cocoa powder
  • 1 Tbsp cinnamon
  • 1/2 tsp baking soda
 1. Preheat oven to 325F. Line an 8×11 glass Pyrex dish with parchment paper. I usually use mini chip clips or clothespins to keep the parchment tight to the edges if the dish until I’m ready to fill it. It makes sure the paper settles evenly and doesn’t lay funny.
2. In one bowl, mash the two bananas completely until the texture of baby food and most of the chunks are gone.  It should be pretty gooey and a little brown.
3. In a second bowl, whip the two eggs, like you’re scrambling them.
4. Mix the eggs into the banana mash thoroughly with a fork.
5. In a third bowl, combine the whey protein, baking powder, cinnamon, and cocoa powder. Mix the dry ingredients well. You don’t want to see large pieces of baking powder or cocoa powder.
6. Fold the dry ingredients into the wet until just mixed.  Don’t whip them.  The mixture should be a little chunky because of the banana.
7. Remove clips (if you used them) from the Pyrex and pour the cake batter into the parchment paper-lined dish.
8. Place in the middle oven rack and bake for 35 mins
While your cake bakes, we will make the peanut butter frosting.See below this recipe to find the recipe for the frosting.
9. Remove the cake from oven, lift the paper with the cake still in it onto a flat surface (countertop is fine) and peel the parchment paper off the edges. Let cool for 15 mins. Remove the parchment paper from underneath the cake (you should be able to lift and handle it without a crumbly mess now that its cool) and set on a fresh piece of parchment.
10. Cut the cake in half. Then carefully (and with a long, non-serrated sharp knife), slice each half lengthwise to make a top and bottom layer (kind of like two halves of a sandwich). This is the most difficult part since the cake is already pretty thin, so go slow. When done, and without removing the top layer from the bottom, cut each half of the cake into fourths. When done you should have 8 squares total, each containing a top and bottom layer.
11. When this is complete, separate the top and bottom layers and lay each thin slice onto a DRY metal cookie sheet. You should now have 16 thin cake squares. Put back into the oven for another 5-10 mins to crisp the edges. Remove and let cool for another 10 mins.
12. Remove frosting from fridge and frost only the tops of 8 of the squares.
13. Place the unfrosted squares on top of the frosted ones to make 8 little sandwiches.Then frost the top of each sandwich as well.
14. Thinly slice a banana and carefully place slices on top of each cake.
Peanut Butter Frosting
Makes way too much, but I keep the leftover for putting on bread on my high carb days. You can cut recipe in half if you like. I don’t like. I want more!

  • 6 oz plain yogurt (i went with a lactose-free, but you can sub for greek)
  • 1 cup Splenda or Stevia sweetener
  • 1/2 Tbsp Unsweetened Cocoa Powder
  • 1/2 cup Almond Butter (i use MaraNatha)
  • 2 tbsp Peanut Butter (I used Skippy Natural)
  • 1-2 Tbsp Almond Milk


1. Combine all ingredients except for almond milk in a mixing bowl.  Stir until smooth.

2. Add one Tbsp almond milk and stir again.  If it is too thick, you can add the second Tbsp of Almond Milk.

3. Store in refrigerator until the cake is ready to frost.

Approx Nutritional Stats per mini cake: 134 calories; 7 g fat; 11 g carbohydrates; 11 g protein; 4.5 g sugar; 40 mg sodium; 2 g fiber

A little lengthy of a process in comparison to most of my quick-easy dishes, but hey, it’s my birthday. And I need cake, damnit.

Down here you can see little clips of the entire cake-making. They may help as a reference while you bake your own!








I’m so excited. The consistency was moist, the frosting really added to the flavor and each mini cake sandwich was only 134 calories! This was a really great treat, and especially great for those wanting to still be healthy.  A birthday is a celebration of another year of life, so let’s eat to protect our health and add many, many more birthdays to come.




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