Using Coco Earth Coconut Flour in Lemon Blueberry Protein Cake makes it high-protein, low-carb, and naturally gluten-free. This nutrient-rich flour adds a subtle sweetness while keeping the cake light and tender. Its high fiber content helps absorb moisture, creating a soft, fluffy texture without refined flour or sugar. Perfect for a healthy dessert, every bite is flavourful, nutritious, and guilt-free.
Below are the ingredients and method to make Lemon Blueberry Protein Cake using Coco Earth coconut flour:
Ingredients
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2 large eggs
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¼ cup (50g) vanilla protein yoghurt or plain Greek yoghurt + 1 tsp vanilla extract
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¼ cup monk fruit maple syrup or regular
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¼ cup (30g) Coco Earth coconut flour
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1 tsp baking powder
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Zest of 1 lemon + 1 tbsp lemon juice
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Pinch of salt
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40g wild frozen blueberries or other small berries (cleaner slices)
LEMON FROSTING
Instructions
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Preheat oven to 180°C
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Whisk eggs, yoghurt (mix first so it’s not watery), maple syrup & lemon zest
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Stir in coconut flour until creamy
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Fold in baking powder, salt & lemon juice
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Pour into a lined, greased 11.7 cm pan. Smooth the top, then add a layer of berries and lightly press them into the batter with the back of a spoon.
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Bake 25-30 mins until edges pull away and centre is moist
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Cool, then frost and top if you like with granola + a sprinkle of coconut.
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Special Thanks to Jade(Insta Handle:jroguljnutrition) for inspiring this post with their amazing content.
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