Lately I am really trying to experiment with different types of flours, mixing flours, different types of ingredients, and any other way I can think to change things up.
Tonight I decided to give plan ole All Purpose Flour a crack. I had tons of Vanilla protein, and had just got the Salted Caramel from Quest so I figured those to would make a good pairing.
So, lets get all our ingriedents together, and pre heat the oven to 350 degrees.
First lets start by adding all of our dry mix into a bowl.
28g Vanilla Protein
20g All Purpose Flour
7g Coconut Flour
4 Splenda Packets
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
Mix that all together well
Then Proceed to place wet ingredients in.
60g Plain Greek Yogurt
46g Egg Whites
61g Unsweetened Applesauce
25G 0 Cal Waldens Farm Pancake Syrup
1 1/2 Tsp Vanilla (you can just use 1 tsp, I just like vanilla a lot)
And a splash of water if needed to finish mixing.
Once batter has been mixed grab a 6in ramekin and spray it down with non stick spray and/or place parchment paper in it.
Place in the middle of your oven and let bake for roughly 20 minutes. The type of protein powder and size of container will affect cooking time. Just keep and eye on it and use the toothpick test to check if done.
Once cake is done, take out of oven and place on a cooling rack.
Well your cake is cooling its time to make up the frosting.
In a bowl place:
2 oz FF Cream Cheese
28g Salted Caramel Protein
30g Waldens Farm 0 cal Caramel Syrup
Mix it together well. Place in fridge until cake is cooled.
Once cake has been cooled, place on a plate and begin frosting your cake. You can adjust levels and cut in half if you only want the top portion of the cake covered.
Sprinkle Sea Salt over the top if you would like to round out the Salted Caramel feel.
Macros for the whole cake: 457 cals / 1.2f/47.5c/66.3p and 5.8g of fiber!
Be sure to tag me on Instagram if you make any of my creations as I love to see!!!
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