This makes a cake for 2, so invite a friend over!
What you’ll need…
Dry Ingredients:
3 Tbsp vanilla Quattro 15 g P
4 Tbsp gf flour 22 g C, 3 g P
1/4 tsp baking powder
pinch salt
1 tsp cinnamon
½ tsp powdered stevia
Wet Ingredients:
3 tbsp skim milk 2 g C, 1.5 g P
70 g banana 16 g C
1 tbsp egg white 1.6 g P
½ tsp vanilla
1 tbsp melted butter 12 g F
60 g 0% ricotta 5 g P
Total Macros:
40 g C, 26.1 g P, 12 g F
Preheat oven to 350 F, lightly grease two mini springform cake pans. Thoroughly blend the dry ingredients in a medium sized bowl. In your mini food prep blend the wet ingredients together. Quickly fold the wet mixture into the dry mixture, and scoop equally into the two cake pans. Bake for about 8 minutes, or until a toothpick comes out clean. Remove, let cool for 5 minutes before removing from pans, and let cool for another 10 minutes. Spread half of the icing on one of the cakes, layer the other cake on top, and top with the rest of the icing. If you aren’t counting macros, slice the rest of the banana on the middle layer, place on slice on the top layer, and sprinkle with a pinch of organic shredded coconut!
Cream Cheese Icing
What you’ll need…
60 g 0% ricotta 5 g P
30 g light cream cheese 1.5 g C, 2 g P, 7.5 g F
drop stevia
1 scoop Vanilla Quattro 1 g C, 30 g P
Total Macros:
2.5 g C, 37 g P, 7.5 g F
Macros for the entire cake:
42.5 g C, 63.1 g P, 19.5 g F
Per serving:
21 g C, 32 g P, 10 g F
