Name: Blueberry protein snack cake
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 1 serving
Ingredients: 7 oz oat flour; 6 large egg white protein powders; 1 1/4 cups water; 1 cup unsweetened coconut milk, shaken; 1 1/2 tsp baking soda; 1 tsp salt; 1 1/2 tbsp lemon juice; 1 1/2 lb frozen blueberries; 2 tsp vanilla extract; 8 olive oil cooking sprays

Nutrition

Per serving

1,808 calories

Protein: 53g; 12% of calories
Carbs: 248g; 55% of calories
Fat: 68g; 34% of calories

Instructions

Prep 10 min · Cook 1 hr 5 min

Preheat your oven to 350°F. Lightly grease a 9x9 inch baking dish with the cooking spray. In a small bowl, toss the frozen blueberries with a spoonful of the oat flour to prevent them from sinking to the bottom.
In a large mixing bowl, whisk together the remaining oat flour, egg white protein powder, baking soda, and salt. Add the water, coconut milk, and vanilla extract, whisking until the batter is smooth and no dry lumps remain. Stir in the lemon juice last.
Gently fold most of the blueberries into the batter and pour it into the prepared dish. Scatter the reserved blueberries over the top. Bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes. Let the cake cool in the pan for 15 minutes before slicing into 5 equal portions. Done when the top springs back when touched, 160°F in the thickest part.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More snack recipes