What do you get between winter and summer? You may jump to say spring, but the answer I’m looking for is cake. That’s right, cake. Winter’s harvest of bright citrus fruit meets the nostalgic flavors of summer in this Blueberry & Orange Protein Cake. Every slice is bursting with berries, and then sweetly paired with an orange-vanilla glaze. It’s the perfect transition from bitter-cold to cool-me-off.
Ingredients
2 cups oat flour
3 scoops NLA Her Whey Vanilla Cupcake Protein Powder
2/3 cup coconut sugar
2 tsp. baking powder
¾ cup almond milk
½ cup plain Greek yogurt
½ cup coconut oil, melted
½ cup dried blueberries
Zest and juice from 1 orange
3 eggs
Glaze
½ scoop NLA Her Whey Vanilla Cupcake Protein Powder
2 Tbsp. almond milk
Zest and juice from half an orange
Directions
- Preheat oven to 350 degrees F and coat a bundt pan with non-stick cooking spray.
- In a large bowl, combine all cookie ingredients – except blueberries – and stir until well-combined.
- Add blueberries and pour batter into prepared bundt pan.
- Bake for 35 minutes, or until a toothpick comes out clean.
- In a small bowl, combine all glaze ingredients and stir until mixed through and smooth. Pour over warm cake and enjoy your fruit-filled treat!