Serves 4
Time: 40 minutes
Macros:
Protein 20g
Carbohydrates 49g
Fats 35g
Ingredients
1 cup oat flour
½ cup almond meal
30g (4 metric tbsp's) True Protein WPI 90 in French Vanilla
1 tsp baking powder
1 egg
¼ tsp salt
¼ cup olive oil
½ cup Greek yoghurt
¼ cup almond milk
¼ cup maple syrup
1 orange, zested and finely chopped
1 tbsp poppyseeds
Cream cheese frosting:
125g cream cheese
½ cup high-protein vanilla yoghurt
Zest of 1 orange
1 tbsp maple syrup
Method
1. Preheat your oven to 180°C.
2. In an oven-safe baking dish, combine the oat flour, almond meal, True Vanilla protein powder, baking powder, and salt.
3. Make a well in the centre of the dry ingredients. Add the olive oil, Greek yogurt, almond milk, the whole orange and maple syrup, and stir well until just combined.
4. Add the poppyseeds and stir again.
5. Spread the batter evenly in the baking dish and place in the oven for 24-25 minutes or until a toothpick inserted comes out clean. Allow to cool.
6. Meanwhile, in a medium bowl, beat the cream cheese until smooth. Add the yoghurt, maple syrup and orange zest and stir until well combined.
7. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top and finish with some grated orange zest. Divide into four portions and enjoy!
Note: this will store in the fridge for up to 4 days.
