Protein-rich cakes
High-Protein Apricot Cake
A rustic, golden cake packed with apricot halves — naturally sweet, made with almond flour and Greek yogurt, and completely free from white flour and refined sugar.
Protein
10g
Calories
220 kcal
Prep Time
15 min
Servings
10
Ingredients
- •200 g high-protein Greek yogurt
- •3 large eggs
- •70—90 g sweetener of choice
- •60 ml melted coconut oil or avocado oil
- •1 tsp vanilla extract
- •180 g almond flour
- •80 g oat flour
- •30 g vanilla protein powder
- •10 g baking powder
- •Pinch of salt
- •1 tsp ground cinnamon (optional)
- •800—900 g fresh apricots, pitted and halved
- •Topping: 1 tbsp melted coconut oil, 1 tbsp sweetener, cinnamon
Instructions
- 1Preheat the oven to 175ֲ°C (350ֲ°F). Line a 26—28 cm round cake pan with parchment paper.
- 2Whisk together Greek yogurt, eggs, sweetener, oil, and vanilla until smooth.
- 3Add almond flour, oat flour, protein powder, baking powder, salt, and cinnamon. Mix until combined.
- 4Gently fold the apricot halves into the batter.
- 5Pour into the prepared pan and spread evenly.
- 6Brush the top with melted coconut oil, sprinkle with sweetener and cinnamon.
- 7Bake for 50—60 minutes until golden and a toothpick comes out almost clean.
- 8Cool for 20 minutes before slicing.
VITA Tips
- ✦Naturally sweetened and high in protein — seasonal fruit at its best.