When my mom devours cake made from protein powder it’s a big win…
The best part is… NO EGGS, which is mind-blowing to say since it was only a month ago that I lived off eggs.
My body just happens to love this vegan friendly plant based version much more. 🙃
| Prep Time | 15 min |
| Cook Time | 45 min |
| Servings |
slices
|
Ingredients
- 3/4 cup Aquafaba the liquid from a can of chickpeas
- 1 1/2 tsp cream of tartar
- 30 G SilverFern Brand Protein Powder
- 2 tbsp Coconut Flour
- 1 cup Flour gluten free
Ingredients
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|
Instructions
- Preheat the oven to 330°F (165°C).
- Put ¾ cup of aquafaba from a can of chickpeas into a large mixing bowl with cream of tartar.
- Beat 8-10 minutes with a hand mixer, first on low and then gradually increasing the speed to high. After at least 8 minutes, add a tablespoon of coconut flour and beat for another minute. Add in the second tbsp and continue to beat.
- 1/4 c at a time, SLOWLY sift the flour into the aquafaba mixture using a fine mesh strainer, GENTLY folding with a rubber spatula after each 1/4 c addition.
- Pour and spread batter into an angel food cake pan.
- Bake for approx. 45 minutes or until a toothpick inserted comes out clean, rotate the pan halfway through the baking process.
- Remove from the oven, then cool the cake in the pan for about 3 hours.
- Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
- Serve as pleased!
Recipe Notes
* Storing Instructions: freshly baked angel food cake will keep for about 1 week in the fridge when properly stored. Cover it with foil or plastic wrap to prevent cake from drying out.
Silver Fern's™ 100% Plant-Based Organic Protein Powder is filled with probiotics and digestive enzymes!
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