Living with a fructose intolerance means that I am careful about which fruits I eat and how much. Most of the time, I stick with the ones I know don’t hurt me – bananas, berries, and citrus. I think I eat my bodyweight in berries every year and I’m not far behind with the bananas either 🙂
So, just because I want to show I can leave out the chocolate …
What? No chocolate? Am I running a fever?
Seriously, I can leave out the chocolate! Here’s the proof. A dense, moist, but light protein cake, bursting at the seams with fresh berries, banana, and lemon. OK, cakes technically don’t have seams, but you get the imagery, right?
This cake is more like a dessert than a cake, as it is so incredibly moist from all the fruit it contains. If you want your cake to not sink a little in the middle and be upstanding, decrease the amount of fruit that you add to the batter. I’m never willing to make that sacrifice so I’m happy for it to settle a bit in the middle. Plus, it’s a great place to dollop some thick Greek yoghurt, protein ice cream, protein fudgy sludge, or anything you fancy. Including more berries.
You can enjoy this guilt free. I don’t condone feelings of guilt in relation to food. I mean, it’s food. But if you are concerned with the macros (and if you are reading this, you probably are, as am I), then this cake is on your side, baby. So fruity delicious, my family had no idea this was one of my crazy protein recipes 😀
You can substitute coconut milk, dairy milk, or a grain milk according to your preference. This won’t affect the cake at all. You can use either egg whites only or whole eggs for a richer cake. I used egg whites as I had some liquid egg whites to use up. Mix up the berries you use as well, anything goes – strawberries, blueberries, raspberries, blackberries, mulberries, whatever is in season or frozen. Cherries would also be lovely.
This cake is gluten and dairy (lactose) free and is free of refined sugars. It is a good source of protein, healthy carbohydrates, and dietary fibre and is almost fat-free. You know, that means you could save up your fat quota for some whipped cream or ice cream. Maybe with some nuts sprinkled on top or a drizzle of chocolate. I think I just figured out tonight’s plated protein dessert menu. Looks like I found a way to work in the chocolate 😉
This recipe is included in the Protein Baking Evolved cookbook. Get your copy here!
If you make any changes or substitutions, remember that these will impact the final macros.