amzn_assoc_placement = “adunit0”;
amzn_assoc_search_bar = “true”;
amzn_assoc_tracking_id = “getwelli-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_title = “My Amazon Picks”;
amzn_assoc_linkid = “b756f3126000e52d2b669fe6b3f6ed28”;
amzn_assoc_asins = “B0012C2GFM,B00MYRXIIS,B07L9Q45HG,B077MT496B”;

In all the chaos, I find my joy and my quiet place in the kitchen. It’s a q beautiful place, it’s a science lab where I can concentrate on manipulating recipes to create healthy and delicious treats that can provide an escape for me and a sense of relief. I hope that you are also finding moments of peace, joy and hope in the midst of this storm.

Although I haven’t been able to share some of these treats outside of my very small circle, I hope that some of you will be able to enjoy this recipe. Of course, you might also try one of my many other equally tasty and good-for-you cake recipes. And in the meantime, be safe and stay well!

Vanilla Protein Cake

INGREDIENTS

• 1 cups almond flour

• 1 cup vanilla protein powder

• 1/3 cup hemp flour (feel free to substitute almond or tigernut flour)

• 1/2 teaspoon baking soda

• 1 Tablespoon cinnamon (optional)

• 1/2 teaspoon nutmeg (optional)

• 1/4 teaspoon pink Himalayan salt

• 3 medium eggs (Vegan adaptation; puree of one ripe plantain or 3 flax eggs)

• 1/3 cup applesauce*

• 1/4 cup melted coconut oil

• 1/4 cup maple syrup

• 1 Tablespoon vanilla extract

* I actually used a tub of 2nd generation Gerber apple/cherry sauce!

amzn_assoc_placement = “adunit0”;
amzn_assoc_search_bar = “true”;
amzn_assoc_tracking_id = “getwelli-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_title = “My Amazon Picks”;
amzn_assoc_linkid = “b756f3126000e52d2b669fe6b3f6ed28”;
amzn_assoc_asins = “B07CX95VRT,B00LGLHUA0,B00068PCTU,B005GQXFTG”;

DIRECTIONS

Preheat the oven to 350°F. Place parchment paper at the bottom of a 8” cake pan and grease the sides with coconut oil. Whisk together wet ingredients, then incorporate dry ingredients. Mix well until batter is formed (it’ll be pretty thick).

Pour into a prepared pan and bake 20-25 minutes. Allow to cool before removing from pan. Double the recipe for a two layer cake.

FOR THE FROSTING…

For the frosting, I combined in a high-powered blender until smooth:

• 3/4 cup cashews,

• 1/4 cup shredded coconut,

• 1 slice of orange

• 1 cup water

• 1 Tablespoon vanilla extract

• 1/8 teaspoon nunaturals stevia