Strawberry Cream Cheese Protein Cake

Kasia

Gluten-free, Dairy-free, Nut-free

Prep Time 15

Cook Time 20

Cooling and Decoration Time 1

Total Time 1 35

Course Breakfast, Dessert, Snack

Cuisine British, European

Servings 8 Slices

Calories 233 kcal

170 grams Sugar substitute Recommendation: erythritol
150 grams Dairy-free yoghurt Recommendation: soya or coconut
4 large Eggs
120 grams Gluten-free oats Blended into flour
90 grams Vegan vanilla protein Substitute: neutral protein flavour plus extra tsp vanilla extract
2 tsp Baking soda
2 tsp Baking powder
100 ml Dairy-free milk Recommendation; soya or coconut
1 tsp Vanilla extract
2 tbsp Dairy-free butter For greasing

Pre-heat oven to 180 °C (conventional) or 160 °C (fan)
Line two 10 cm loose-bottom cake tins and set aside
If not already done, use a blender to blitz the oats into a flour consistency
Mix all of the dry ingredients in a bowl
Add the yoghurt, vanilla extract and milk to the bowl and continue to mix (it will become slightly clumpy but do not panic)
Add the eggs one at a time whilst thoroughly whisking the batter to gain some air into the mixture
Pour the batter evenly into the two lined cake tins and gently tap to even (use a spatula to get any excess batter out of the bowl and into the tin)
Bake for 20-25 minutes until the cakes rise slightly and gain colour
Remove from the oven and leave the cakes to cool for about 30 minutes in the tins before moving to a wire rack to cool completely (~a further 15 minutes)

Spread the strawberry jam evenly across the top of the first cake sponge layer
In a bowl, mix together the cream cheese, milk, yoghurt and protein powder until combined (you may wish to use a whisk to omit any lumps)
Spread ~1/3 of the cream cheese mixture evenly over the jam layer
Thinly slice the strawberries and place them over the cream cheese layer until it is completely covered
Gently place the second sponge tier onto the top of the strawberry layer to create a sandwich
Spread the remainder of the cream cheese over the top of the cake
Add any extra strawberries or other decorations to finish
Slice into 8 portions and enjoy!

Calories include toppings
Normal milk and cream cheese can be used as a 1:1 replacement for the dairy-free alternatives
Note that vegan protein is more absorbent than whey so you may need less milk
Store in an air-tight container in the fridge for up t0 5 days
Not suitable for home freezing

Keyword Cake, Cream Cheese, High Protein, Protein Cake, Protein Powder, Strawberries, Strawberry Cake