Healthy Strawberry Protein Cake

This cake is pretty good, but I'm not gonna lie; the "sprinkles" are almost the best part. Yes, you can buy plant-based soy-free vegan sprinkles, but my version is faster, cheaper, and healthier. Seriously, with unsweetened coconut flakes and nutritious powders like freeze-dried dragonfruit powder and butterfly pea powder, it's super vibrant, easy, and fun to make (and eat).

A little goes a long way, so stock up, and you'll have sprinkles just ready to be made for all occasions, like a weekday protein snack cake break! I don't even have a recipe: toss a little superfood powder and coconut flakes (finely shredded are best) together in a bowl, then sprinkle on your treat. Play around until you get your desired color, or mix it up with two or more! Matcha also makes a good add-in option. Spirulina is a good color, but with regards to complete honesty, it takes a little bit like a pond.

healthy strawberry protein cake

Back to the main part of the recipe, though: this protein-packed deliciousness is a great post-workout treat or snack, and it's easy to throw together. I love it, my kids love it, and it would work well with almost any fresh fruit, so I'm already excited for the next time I make it. Blueberries, Kiwi, Raspberries: the possibility is endless!

Strawberry Protein Cake

Yields 9-18 pieces

Ingredients:

1 cup applesauce (unsweetened)

4-1/2 tablespoons almond butter

4 tablespoons pure maple syrup

1 tsp pure vanilla extract

4 vegan eggs or eggs

1/2 cup coconut flour

2-1/2 scoops vegan protein powder (I used this one)

1/2 cup finely diced fresh strawberries

optional coconut cream or vegan whipping cream alternative for frosting

optional dragonfruit sprinkles*

fluffy healthy strawberry cake

Directions:

1. Preheat the oven to 350 F and line an 8" square pan with parchment paper or oil with avocado cooking spray (my go-to and easy and healthiest option). Avocado oil is safe for high-heat cooking, making it a better option than olive and healthier than vegetable oil (which is mostly corn or soy based, aka pretty inflammatory for most of us).

2. Mix all dry ingredients into a bowl. Combine the wet ingredients and add them to the dry. Fold in diced strawberries.

3. Bake 35 minutes or until a toothpick comes out clean. The baking time may vary based on what vegan protein powder you use.

4. Once cool frost with whipped coconut cream or this vegan whip cream mix and sprinkle with dragonfruit powder mixed with unsweetened coconut flakes, aka super easy healthy sprinkles!

Gluten-free vegan breakfast cake