Vanilla Cake Batter Protein Blondies

Nicolette Stramara

by | Updated: December 3rd, 2016

Oct
13

Cake doesn’t have to be a special indulgence, reserved only for birthdays and baby showers. Simply remake the classic with gluten-free flours, natural vanilla-flavored protein powder and creamy Greek yogurt. This recipe for Vanilla Cake Batter Protein Blondies means you could be enjoying a moist, rainbow-sprinkled delight whenever the mood strikes. Aced your organic chem exam? Celebrate with cake. Worked out even though you really, really weren’t feeling it? Have some cake. Got the kids to school on time? You deserve some cake!  

Vanilla Cake Blondie Recipe

Vanilla Cake Batter Protein Blondies

Makes 16 square blondies

Macros per serving without sprinkles:
196 calories | 13.3 g protein | 10 g carbs | 12.7 g fat | 5.2 g fiber | 2.5 g sugar

Blondies:

3 cups almond meal flour
½ cup coconut flour
2 ½ scoops natural vanilla protein powder
¼ cup xylitol or stevia
½ cup sugar-free maple syrup
½ cup plain Greek yogurt
¼ cup unsweetened vanilla almond milk
1 egg
3 egg whites
1 tsp. vanilla extract
1 tsp. butter extract
Sprinkles, optional

Vanilla Cake Batter Icing:

1 cup cottage cheese
2 Tbsp. cashew butter
½ cup xylitol or sweetener of choice
2 Tbsp. sugar-free maple syrup
½ tsp. vanilla extract

Directions

  1. Pre-heat oven to 350°F. Line an 8”x8” baking pan with foil and coat with nonstick cooking spray. Set aside.
  2. In a large bowl, flours and protein powder.
  3. In a separate bowl, add egg, egg whites syrup, yogurt, milk and extracts. Mix with a whisk or handheld mixer until well combined.
  4. Pour wet ingredients into dry and stir until the batter is smooth. Note: I used a handheld mixer since this batter is a bit thick.
  5. Spoon blondie batter into prepared baking pan, making sure batter is even throughout. Add sprinkles, if desired, and bake 35-38 minutes.
  6. Meanwhile, make icing: put all ingredients in a food processor or blender and blend until smooth. Scrape the sides of the bowl a couple times while mixing to ensure everything is incorporated.
  7. Let blondies cool for 30 minutes before slicing into 16 even squares. Spread icing on top and add sprinkles for decoration. Enjoy!