Enjoy a delicately spiced vanilla bean cake that’s been smartly lightened-up with protein-packed egg whites and whey protein. This cake is paired with a luxuriously smooth cashew frosting that adds a rich, nutty flavor while keeping the treat on the lighter side – perfect for a satisfying meal that packs both flavor and nourishment.
INGREDIENTS
3 large egg whites (approx. 99g)
1 scoop whey protein isolate (30g, vanilla)
1/4 cup almond flour (28g)
1/4 cup unsweetened almond milk (60ml)
1 vanilla bean (seeds scraped, approx. 5g)
1/2 teaspoon baking soda (3g)
1/4 cup raw cashews (35g)
1 teaspoon maple syrup (7g)
Pinch of salt