Rainbow Protein Cake

As I’m sure you are aware, rainbow cakes are the fashionable thing in baking at the moment. Well to me that have too many carbs and fat so I have another option for you. Also I have replaced the artificial colors with natural alternatives.

This recipe makes 8 serves.

Ingredients:

4 egg whites
Pinch of cream of tartar

In a large bowl mix dry ingredients;

100g plain protein powder (unflavored)
150g brown rice flour
1/4 cup Natvia (or other natural sweetener)
1/2 tbsp baking powder

Preheat oven and two baking trays at 350F.

First in a clean bowl you want to whip egg whites to medium-stiff peaks;

Put in food processor or large bowl;

3 egg yolks
1 tbsp coconut oil
1/4 cup apple purée
200g natural yogurt
1/4 tsp molasses
1/2 tbsp honey
1/4 water
3 tsp vanilla bean paste

Mix on low speed until combined. Add in half of the dry ingredients and mix on low to combine, repeat with the rest of the dry ingredients. Add in the egg white mix and fold in.

Divide into 5 small bowls/containers so you can add the colors.

I used:

Blue – microwave some frozen blueberries to defrost and then squeeze with a sieve some juice.
Purple – microwave some frozen blackberries to defrost and then squeeze with a sieve some juice.
Pink – a little juice from tinned beet root.
Orange – carrot juice or purée.
Yellow- an egg yolk.

Pour each batter into mini cake/quiche tins that have been pre greased. Place the tins on the pre heated trays and bake until they are firm them touched in the center. About 15 mins. Leave to cool.

Once cooled, turn out from tins.

In a bowl mix the icing;

1 1/2 scoops protein powder
1 tsp vanilla bean paste
2 tsp Natvia
Enough water to make a runny paste consistency, like icing.

Layer the cakes, with the ‘icing’ in between each layer and then put in the fridge to set it.

Enjoy!