YOUR SOLIN GENERATED RECIPE
Classic Vanilla Bean Layer Cake
Fluffy vanilla bean layers baked with oat flour and protein-rich Greek yogurt, topped with a silky cream cheese frosting.
INGREDIENTS
0.5 cup oat flour
1 scoop vanilla protein powder
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 tsp baking powder
1 tsp vanilla bean paste
0.5 tbsp maple syrup
2 tbsp light cream cheese
2 tbsp non-fat Greek yogurt
0.25 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease two 4-inch ramekins or small cake pans with coconut oil.
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.
Add the egg whites, 0.25 cup of Greek yogurt, vanilla bean paste, and maple syrup to the dry ingredients, stirring until the batter is smooth.
Divide the batter evenly between the two prepared ramekins, smoothing the tops with a spatula.
Bake for 18 to 22 minutes, or until the centers are set and a toothpick inserted comes out clean.
Allow the cake layers to cool completely on a wire rack before removing them from the ramekins.
In a small bowl, vigorously whisk the light cream cheese and the remaining 2 tablespoons of Greek yogurt until the mixture is light and airy.
Place one cake layer on a plate, spread half of the frosting over the top, then stack the second layer and finish with the remaining frosting.