Tag Archives: food authority

Boston Creme Cake


What I have for you today is my little take on Boston Crème Donut, made into a cake!

Very moist vanilla cake , stuffed with a vanilla yogurt, and topped with a thick chocolate pudding frosting.

Lets get started!

Preheat oven to 350 degrees.

In one bowl place:

  • 10g Brown Sugar ( I used splenda’s)
  • 1.5 scoops Vanilla Protein(I used Eat the Bear. Use chron30 to save 30% on your purchase at http://www.etbfit.com
  • 14g coconut flour
  • 1 tsp baking powder
  • 20g All purpose white flour

Mix till combined.

Next, in a separate bowl place:

  • 60g Fat free sour cream
  • 62g Unsweetened applesauce
  • 69g Liquid Egg whites
  • 2 tsp vanilla
  • 10g 0 cal Waldens Farm Pancake Syrup (Not needed)

Mix till combined.

Next, mix dry ingredients with wet till well incorporated.

Place in a sprayed baking dish, roughly 6in wide. Baking tin doesn’t matter really as it will cook in anything, just watch your baking times.

Bake for roughly 25 minutes or until toothpick comes out clean. Place on cooling rack. After 5-7 minutes, take cake out of dish and place back on cooling rack to finish cooling.

Next grab 2 more bowls.

In one place: (frosting)

  • 1/2 scoop of Chocolate Protein (I used Cellucor Casien)
  • 5g Coco Powder
  • 2g Truvia baking sweetener(any granulated sugar)
  • 10g Waldens Farm chocolate sauce(not needed)
  • Enough water/milk/almond milk to make into frosting consistency

In the other place:(filling)

2g Truvia baking sweetener(any granulated sugar)

1/2 scoop Vanilla Protein( I used etb vanilla)

1 tsp Vanilla

110g 0% Greek Yogurt

4g Vanilla SF FF pudding mix

10g Waldens Farm pancake syrup (optional)

Mix together until combined.

Once Cake has cooled, grab a knife and either cut it in half, or into 3 layers.

Begin spreading your filling mix onto the layers of your cake. Once spread, stack your layers on eachother re building your cake.


Proceed then to spread your frosting on the top of the cake. Depending on how big you made your cake you can either frost just the tops, for a donut feel or spread it along the sides as well.

There you have it! That is my rendition of Boston Crème. I know my ‘vanilla custard’ needs work to actually make it seem like your eating custard but it is a work in progress!

Macros for the entire cake are : 680 cals / 8 fat / 66.7 carbs / 80.6 protein


Pizza Crust Recipe Found Here



FlapJacked Protein Products

I got sent over a care package from the great people of FlapJack with their Buttermilk pancake mix, carrot cake mix, and their mighty muffins. You can find the mighty muffins in a separate review.


First Up, Buttermilk – 3f/23c/20p per svg.
Gotta say these are GREAT. I was very impressed. Super easy to make as you just need to add water, great macros, great taste, and fluffy texture. Glad I finally got to give these a shot. Can’t recommend them enough. Go make sure to give them a follow if you don’t already!

9.5/10 !

Carrot Cake coming soon!



Reeses Stuffed Biscuit Skillet


What we have here today is a very simple and easy dessert you can whip up for a party or family get together.

Simply get a package of low fat Pillsbury biscuits(doesn’t have to be low fat). Place them on your counter and cut into half, then half again.

Then simply place 1 reese oreo and 1 chocolate chip in the middle of the biscuit and fold over then roll into a ball making sure all sides are sealed.

Place all rolled balls into an over proof container, I chose to use a cast iron skillet.

Bake per the directions on the biscuit container.

In the meantime well it is baking I simple took 1 scoop protein powder with 2 oz of cream cheese and 1 tsp of vanilla as my ‘glaze’ that I popped place on the top once popped out of the oven.

Crushed a few oreos over the top for some final touches.

Macros per ball came to be , 2f/10c/2p

Flavors are absolutely endless with this! Get creative!


Be sure to follow me on IG @the_flexible_baker or on Facebook as The Flexible Baker!