This is real, moist cake… great with a cup of tea in the morning, as an afternoon snack or the perfect evening dessert. I pack them in tupperware to go on trips or to take to the office as well.
Preheat oven to 350 degrees and coat 8×3 baking pan with avocado oil. Press a sheet of parchment paper on the bottom of the pan.
Mix together dry ingredients in a large bowl:
– 1 cup almond meal/flour
– 1 scoop vegan, vanilla protein powder (no additives, sugar, fructose or other “illegal” fillers)
– 1/2 scoop vanilla collagen powder *Optional (if your body tolerates it)
– 1 scoop vanilla bone broth protein powder * Optional
– 2 tbsp cinnamon
– 1 tbsp organic ground ginger
– 1 packet stevia powder
– 1/6 tsp baking soda *Optional
Mix together wet ingredients in another bowl:
– 1 whole large organic egg
– 1/2 cup finely pureed winter squash (you can use organic baby food)
– 1/2 cup almond milk (without additives) or water (if you can’t handle too much nut stuff)
– 1 tbsp organic unsweetened sunflower butter
– 1/2 tsp pure vanilla extract *Optional
– 1/4 cup honey or 1/2 tsp pure liquid vanilla stevia (depending on your taste preference and dietary restrictions)
Add the wet ingredients to the bigger bowl with the dry ingredients and mix well. Pour entire mixture into baking pan and sprinkle with cinnamon on top. Put in oven and bake for 26-30 min. My oven time is 26 min for the perfect texture for me. Cool and slice. It makes 7-8 slices and you can store them in the fridge.
Can you believe you can have your cake and actually eat it?!
