White Chocolate & Raspberry Cake Recipe

White Chocolate Raspberry Cake
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Summary

This White Chocolate & Raspberry Cake recipe is both sweet and ambitiously tasty. With 12.4g of protein per slice and less than 3g of fat, it’s a fantastic treat to satisfy your evening cravings…but only when you’re not eating Complete Protein Dessert™.

Instructions

1.) Preheat the oven to 175C.

2.) Blend all of the ingredients, apart from the freeze dried raspberries, together until smooth. Stir in the freeze dried raspberries, and white chocolate (if using).

3.) Line and lightly oil a 15cm non stick baking tin. Scrape the batter in and bake for 25-30 minutes.

4.) Allow to cool and slice in half horizontally. Mix the greek yoghurt with the Natvia. Sandwich the two halves together with the raspberry jam and greek yoghurt, slice into 6 and enjoy!

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Try it yourself

MACROS: (1 slice of 6 w/o chocolate)

111 Kcals

12.4g Protein

9.8g Carbs

2.9g Fat

 

Author: Hebe Burton

Ingredients

30g Coconut Flour

30g Sukrin Reduced Fat Almond Flour

15g Oat Flour

30g Pure Whey Protein (White Chocolate)

80ml Liquid Egg Whites

1 Egg

60g Greek Yoghurt

75ml Unsweetened Almond Milk

10-15 Vanilla Stevia Drops

3/4 tsp Baking Powder

1 tbsp Freeze Dried Raspberries

Chopped White Chocolate (opt)

 

90g Greek Yoghurt

1/2 tsp Natvia

60g Free’ist Sugar Free Raspberry Jam