Every good baker has a few secrets rolled up and stashed in their sleeves. Sometimes, they take them to the grave. Other times, they’re plastered in a blog post for all to enjoy. This is one of those moments. Sure, you could assume a protein cake is a protein cake is a protein cake. But au contraire! Featuring one unsuspecting ingredient, this almond-flavored vanilla cake is able to avoid becoming dry and grainy. Instead, you get a sweet treat that’s so moist that you’ll consider frosting optional.
Okay, the secret’s out. Sour cream is the answer to an anti-desert-dry dessert. You’ve probably tried yogurt, avocado or maybe even mayonnaise in the past. But, trust me on this one. A touch of low-fat sour cream is a baker’s dream.
Ingredients
1 ½ cups almond flour
1/3 cup coconut sugar
1/3 cup almonds, chopped
1 scoop vanilla protein powder
¼ cup light sour cream
1 tsp. baking soda
1 tsp. vanilla flavoring
1 tsp. almond flavoring
2 whole eggs
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, mix all ingredients except chopped almonds. Stir until well blended.
- Fold in chopped almonds until thoroughly incorporated.
- Pour cake batter into a greased 8”x8” cake pan. Top with more almond pieces and bake for 30 minutes, or until a toothpick comes out clean.
- Let it cool before frosting (if desired) and enjoy!