Vanilla Protein Slab Cake

Vanilla Protein Slab Cakes

Makes: 20 portions

Ingredients:

• 2 eggs
• 1/3 cup egg whites
• 1 cup milk
• 1/3 cup maple syrup 
• 2 scoops (60g) vanilla protein powder 
• 3/4 cup coconut flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt

Method: 

• Preheat oven the 170 degrees Celsius and prepare a brownie tin by spraying and lining with baking paper
• Place the eggs, egg white, milk, syrup and protein powder and use electric beaters to beat the mixture until light and foamy 
• Add in the remaining ingredients and beat on a low speed until just combined
• Pour the batter into the prepared brownie tin and bake for 20-25 minutes or until a cake skewer comes out clean 
• Allow to cool in the tin for 20 minutes before transferring to a wire rack to cool completely.

Nutritional Value per Portion:

• Calories: 57
• Total fat: 1.3g
• Total carbohydrates: 6.7g
• Protein: 4.5g

Recipe Notes: 

• Store in an airtight container below 27 degrees for a maximum of 5 days 
• This recipe is freezer friendly to be consumed within 6 months 
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au 
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.