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Kasia

Strawberry Cream Cheese Protein Cake

Gluten-free, Dairy-free, Nut-free
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling and Decoration Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 Slices
Course: Breakfast, Dessert, Snack
Cuisine: British, European
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

For the vanilla cake sponges
  • 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
For the filling/topping
  • 100 grams Dairy-free cream cheese Recommendation: Nush or Violife
  • 160 grams Dairy-free yoghurt Recommendation: soya or coconut
  • 40 grams Vegan vanilla protein powder
  • 20 ml Dairy-free milk Recommendation: soya or coconut
  • 130 grams Strawberry jam
  • 4 large Strawberries Plus extra for topping

Equipment

  • Oven
  • 2x mixing bowl
  • Whisk
  • Mixing spoon
  • Spatula
  • 2x loose-bottom cake tins (18 cm)
  • Blender
  • Greaseproof Paper
  • Wire Cooling Rack
  • Chopping board
  • Knife

Method
 

To make the vanilla cake sponges
  1. Pre-heat oven to 180 °C (conventional) or 160 °C (fan)
  2. Line two 10 cm loose-bottom cake tins and set aside
  3. If not already done, use a blender to blitz the oats into a flour consistency
  4. Mix all of the dry ingredients in a bowl
  5. Add the yoghurt, vanilla extract and milk to the bowl and continue to mix (it will become slightly clumpy but do not panic)
  6. Add the eggs one at a time whilst thoroughly whisking the batter to gain some air into the mixture
  7. 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)
  8. Bake for 20-25 minutes until the cakes rise slightly and gain colour
  9. 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)
To decorate the cakes
  1. Spread the strawberry jam evenly across the top of the first cake sponge layer
  2. 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)
  3. Spread ~1/3 of the cream cheese mixture evenly over the jam layer
  4. Thinly slice the strawberries and place them over the cream cheese layer until it is completely covered
  5. Gently place the second sponge tier onto the top of the strawberry layer to create a sandwich
  6. Spread the remainder of the cream cheese over the top of the cake
  7. Add any extra strawberries or other decorations to finish
  8. Slice into 8 portions and enjoy!

Notes

  • 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