Ingredients You Will Need
To make this delicious cake you will need to gather a few simple items from your pantry and the local grocery store. Please make sure all your cold items are at room temperature so they mix together smoothly.
- Two cups of oat flour or almond flour
- Three scoops of vanilla whey protein powder or plant based protein
- One tablespoon of baking powder
- One half teaspoon of sea salt
- Three large eggs
- One cup of nonfat Greek yogurt
- One half cup of pure maple syrup or honey
- One fourth cup of melted coconut oil
- Two tablespoons of fresh lemon zest
- One fourth cup of fresh lemon juice
- One teaspoon of pure vanilla extract
- One and a half cups of fresh or frozen raspberries
- One tablespoon of extra flour to coat the berries
Step by Step Method
The first thing you need to do is preheat your oven to three hundred and fifty degrees Fahrenheit. While the oven is warming up you should prepare a standard loaf pan or an eight inch round cake pan by greasing it with a little bit of coconut oil or lining it with parchment paper. This ensures that your cake will pop out easily once it is finished baking.
In a large mixing bowl you will combine all of your dry ingredients together. This includes the flour of your choice and the protein powder along with the baking powder and the salt. Use a whisk to stir these items together until there are no clumps left because you want the leavening agents to be spread evenly through the batter.
In a separate medium bowl you will whisk the wet ingredients together. Start by beating the eggs and then add in the Greek yogurt and the maple syrup and the melted coconut oil. Once those are smooth you can stir in the lemon zest and the lemon juice and the vanilla extract. The mixture should look creamy and smell very bright and citrusy at this point.
Now you will slowly pour the wet ingredients into the large bowl with the dry ingredients. Use a spatula to fold everything together gently. You should stop stirring as soon as the flour disappears because overmixing can make the cake tough and dense. You want to keep as much air in the batter as possible for a light texture.
In a small bowl toss your raspberries with that one extra tablespoon of flour. This is a secret trick that prevents the berries from sinking to the bottom of the pan while the cake bakes. Once the berries are lightly coated you can gently fold them into your cake batter. Save a few berries to press into the top for a beautiful look.
Pour the batter into your prepared pan and smooth out the top with your spatula. Place the pan on the middle rack of your oven and bake for about forty five to fifty five minutes. You will know it is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few dry crumbs.
Let the cake cool in the pan for at least fifteen minutes before you try to move it. This resting time is crucial because the protein in the cake needs to set so the structure stays firm. Once it has cooled down you can transfer it to a wire rack to finish cooling completely before you slice into it and enjoy your hard work.
