Crockpot Banana-Sweet Potato Protein Cake

by | Updated: December 4th, 2016

May
13

Ever brought a store-bought cake to a party and tried to play it off as your own creation? Of course you haven’t; none of us have. (Maybe just once.) But seriously – what’s stopping you from making one from scratch? We all make excuses, “Baking is hard. There are too many ingredients. I don’t have the time.” When baking a traditional cake seems like a daunting task, give this easy slow-cooker recipe a whirl. All you have to do is mix in the ingredients—the crockpot does the rest. You’ll end up with a rich, moist cake that’s sure to impress, and all without even breaking a sweat.

Crockpot Recipe: Banana-Sweet Potato Cake

Crockpot Banana-Sweet Potato Protein Cake

Makes 8 slices
Macros per serving: 252 calories | 12.5 g carbs | 12.6 g protein

Ingredients

Cake

¼ cup Sweet Spreads Vanilla Cupcake Coconutter
½ cup Silk Unsweetened Cashew Milk
1 tsp. vinegar
1 scoop Quest Vanilla Milkshake Protein Powder
½ cup Nutiva Coconut Flour
¾ cup Swerve Granular Sweetener
1 tsp. baking powder
1/8 tsp. cinnamon
5.5 oz. sweet potato, baked, cooled and peeled
5.3 oz. Dannon Light & Fit Greek Cherry Yogurt
3 oz. banana
3 jumbo eggs
1/8 tsp. almond extract
1/8 tsp. vanilla extract

Topping (measurements per serving)

1 Tbsp. Walden Farms Chocolate Syrup
1 tsp. Sweet Spreads Chocolate Brownies Coconutter
¼ cup Arctic Zero Coconut or Vanilla Maple Frozen Dessert

Directions

  1. Line crockpot with parchment paper and spray paper with Pam.
  2. In a microwavable bowl, heat Vanilla Cupcake Coconutter in microwave for 15-20 seconds.
  3. In a separate bowl, whisk together cashew milk and vinegar to make cashew buttermilk.
  4. In a stand mixer or large bowl with handheld mixer, add cashew buttermilk, Vanilla Cupcake Coconutter and remaining cake ingredients. Mix until well combined.
  5. Pour batter into lined crockpot. Cook for four hours on low.
  6. When center of cake is set, remove cake from pot by lifting parchment paper. Set aside to cool.
  7. Meanwhile, in a microwavable bowl, prepare the topping. Mix chocolate syrup and Chocolate Brownies Coconutter. Heat in microwave for 15 seconds or more and stir. Set aside to let thicken.
  8. Top each slice with a drizzle of chocolate sauce and a scoop of Arctic Zero Frozen Dessert. (Note: the measurements of the topping ingredients are per slice.)