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 http://burpeesinthekitchen.blogspot.com/) 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
- 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.