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🎂High Protein, Low Glycemic Deeeelicious Vanilla Cake🎂

Having cake is just a really awesome part of life.

And preferably one that doesn't leave you filled with regret and sadness!

Lucky for you I have a fabulous Vanilla Cake recipe!

Because, believe it or not, having regular cake CAN make you sad -not just because you feel guilty- but because having your blood sugar spike inevitably comes with a crash.

And with that, your emotions crashing down too :(

Cons of a regular cake:

  • inflammatory white flour

  • gobs of inflammatory white sugar

  • poorly processed oils that are too high in Omega 6, and thus cause inflammation

  • totally addictive because of the sugar

  • totally non-satiating because there's not enough/any good fat!

So that's sad. Because, like, cake matters!

Here's my deeeelicious solution:

Pros of High Protein, Low Glycemic Deeelicious Vanilla Cake:

  • high in good protein to give you energy and keep your blood sugar stable

  • use high quality, nutrient-dense, good fats to keep you satiated so that you can stop eating it when you want to

  • use an unrefined sugar that is much gentler on the system and has loads of minerals

  • a legit snack because it's made of real foods!!!!!

Here's the recipe!

Ingredients: 1 cup coconut oil 1.5 cups coconut sugar 6 eggs 1 1/4 cup Almondmilk 1 tablespoon vanilla extract 3 cups fine almond flour 1 cup coconut flour 1 tablespoon baking powder 1/2 teaspoon salt

Directions: 1. In a large bowl, mix the almond flour, coconut flour, baking powder and salt together. 2. Push it to the side and then add in the coconut oil, coconut sugar, eggs, and vanilla extract together until well combined. 3. Mix everything together! It's kinda thick :) 4. Divide batter evenly between two pans and spread out with a spatula. 5. Bake for 35-40 minutes at 350* or until cake is golden brown and a toothpick comes out clean from the center. 6. Let cake cool in the pan for at least 10 minutes, then transfer it to the fridge to finish cooling for at least an hour before you try to take it out and frost it. 7. Frost it, and stack them if you're feeling ambitious. I basically never stack it ;)

FOR THE FROSTING: Ingredients: 1. 1 can full fat coconut cream, or milk 2. 1/2 ts of pure vanilla extract 3. 2-4 TB of powdered sugar

Directions: 1. Place a can of coconut cream/milk in the fridge overnight so that the cream will rise to the surface and separate from the water. 2. Remove the coconut milk from the fridge and discard the water that separated from the cream. 3. Scoop the thick cream into a small mixing bowl. Add the vanilla extract, and powdered sugar. 4. Whip the cream with an electric mixer until light and fluffy! It takes a few minutes!

Use immediately to spread on the cakes!!!

You're welcome and I love you too!

Here's the video:

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