I can’t help myself tweaking here and there, but this is my favorite basic yellow cake recipe
1 cup Butter, Softened
1 cup Splenda
5 whole Eggs
3 ounces Cream Cheese, softened
1/4 teaspoons Vanilla Extract (1/2 Tsp. If You Use Unflavored Whey Powder)
1 cup Almond Flour
1 cup Coconut Flour
1/3 cups Vanilla Whey Protein Powder
1 teaspoon Baking Powder
1 pinch Salt
Preheat the oven to 350 F.
Cream butter and sugar until fluffy.
Add the eggs one at the time while you continue to mix the batter.
Beat in the cream cheese and vanilla extract.
In a separate bowl, mix the flours, protein powder, salt and baking powder with a whisk to work out any lumps.
Slowly add the dry ingredients to the wet and incorporate well.
Use a buttered 8×8 or equivalent pan to bake the cake.
Bake for about 30-40 minutes, depending on your oven.
The cake is done when it’s golden brown on top and a tooth pick inserted in the center comes out clean.
Cook's Note: Not all protein powders cook the same, so if yours doesn't give you a texture you like, try another brand.
1 cup Butter, Softened
1 cup Splenda
5 whole Eggs
3 ounces Cream Cheese, softened
1/4 teaspoons Vanilla Extract (1/2 Tsp. If You Use Unflavored Whey Powder)
1 cup Almond Flour
1 cup Coconut Flour
1/3 cups Vanilla Whey Protein Powder
1 teaspoon Baking Powder
1 pinch Salt
Preheat the oven to 350 F.
Cream butter and sugar until fluffy.
Add the eggs one at the time while you continue to mix the batter.
Beat in the cream cheese and vanilla extract.
In a separate bowl, mix the flours, protein powder, salt and baking powder with a whisk to work out any lumps.
Slowly add the dry ingredients to the wet and incorporate well.
Use a buttered 8×8 or equivalent pan to bake the cake.
Bake for about 30-40 minutes, depending on your oven.
The cake is done when it’s golden brown on top and a tooth pick inserted in the center comes out clean.
Cook's Note: Not all protein powders cook the same, so if yours doesn't give you a texture you like, try another brand.
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