Small Batch Lemon Cakes {Gluten Free, High Protein}
Hello lovelies, I’m up in Leeds this week living the pretend-uni-life in my friend’s halls (she actually is at uni here though). I’ve got spag bol simmering on the stove and Swedish chocolate cake batter ready to go into a cake tin – I’m totally ready for this semi-adult life.
I thought it was about time I posted a cake recipe on my blog though, I mean it’s been a really long while since I’ve made anything cakey on TWC. I did have a gluten-free Swiss Roll recipe up on GB chefs last week but you probably didn’t see that SO I made some mini loaf cakes!
A few weeks ago I was sent some goodies by Bareblends to sample – let me tell you, they have the best tasting protein powder ever. It has the shortest ingredients list I think I’ve ever seen on WPI, sweetened with stevia and the vanilla one has visible speckles of vanilla bean in it! It’s just really, simply delicious.
I mean, you’d think that me being so happy about having real vanilla is weird – vanilla should be one of the safest bets when it comes to picking a flavour (cos like, cookies and cream? I don’t think I wan’t to risk buying that…it seems unlikely that a flavouring could reproduce the flavour of an oreo) but I’ve tried some awful, super artificial tasting vanilla whey before which I just had to give to the boyf because I couldn’t stomach it. Oh also, their packaging is GORGEOUS (look at the pic above if you don’t believe me). No weirdly bronzed, over-muscular torsos or scarily clinical looking labels.
And nope, this isn’t a sponsored post, I genuinely love their products, ethos and brand. Go check them out!
I used some of their vanilla WPI and chia seeds to make these beauties, along with coconut flour. It was a little risky because baking with protein powder and coconut flour is normally a b**ch but it worked! x1000 sassy dancer emojis. Enjoooy
1/4 cup (4 tbsp) coconut flour 2 tbsp Vanilla WPI (I used Bareblends) 1 tbsp black chia seeds (I used Bareblends) 1 tsp baking powder 1 tbsp raw sugar 6 drops of stevia (or another tbsp of raw sugar) 1 egg 1/3 cup 2 tbsp (110 ml) plain yoghurt 1 tbsp lemon juice zest of half a lemon 1/4 cup (60ml) milk
For the icing: 1 tbsp raw powdered sugar (see notes) 1 tsp Vanilla WPI (I used bareblends) 1 tsp lemon juice 2 tsp plain yoghurt
Grease 3 mini loaf pans with coconut oil or line 4 muffin cups with paper liners. Preheat the oven to 350 F (180 C).
In a small bowl stir together the coconut flour, WPI, chia seeds, baking powder and sugar. Add the stevia, egg, yoghurt, lemon juice, lemon zest and milk. Stir together well until combined. Divide batter between loaf pans/muffin liners. Bake for 12-17 minutes until a skewer inserted into the centre of the cake comes out clean.
Make the icing: In a small bowl stir together the powdered sugar and WPI. Add the lemon juice and 1 tsp of yoghurt. If it seems too thick, stir in the other tsp of yoghurt. Glaze the slightly cooled cakes with the icing and leave to set and cool completely.
2.6 http://www.topwithcinnamon.com/2014/10/small-batch-lemon-cakes-gluten-free-high-protein.html
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