GLUTEN-FREE PINK CAKE

10 servings

You will need:

• Eggs 4 + egg whites 2
• Low-fat cream cheese 3 tablespoons
• Coconut oil 2 tbsp
• Almond milk 1/4 cup
• Liquid sweetener 6 tbsp
• Vanilla extract 1 teaspoon
• Bananas 2
• SYSTEM LS Whey Protein Concentrate vanilla 2 scoops
• Shredded coconut 1/2 cup
• Rice flour 1 cup
• Baking powder 1 tbsp

For the filling:

• Sugar-free %80 dark chocolate 1/2 cup
• Sugar-free caramel 1 cup
• Strawberries 5

For the topping:

• Unsweetened white chocolate 60g
• Pink food coloring (or beet juice) 1 tsp
• Coconut oil 3 tablespoons

MACROS: (per serving)

• Kcal 195
• Carbs 17g
• Protein 7g
• Fat 11g

Recipe:

1. In a blender, combine the eggs, egg whites, cream cheese, melted coconut oil, almond milk, liquid sweetener, vanilla extract, bananas, vanilla protein, shredded coconut, rice flour, and baking powder.
2. Blend well for about 2 minutes until everything is completely integrated.
3. Preheat the oven to 180 degrees Celsius and pour the mixture into a 16 cm cake pan previously lined with greaseproof paper.
4. Bake in the oven at 180 degrees Celsius for about 1 hour or until a knife inserted in the center comes out dry. Let it cool in the oven with the door slightly ajar.
5. Once the cake is cold, cut it in half and fill with the sugar-free caramel mixture mixed with melted dark chocolate and sliced strawberries. Close with the other half of the cake and press to make it even.
6. Melt the white chocolate with the tablespoons of coconut oil and add the pink food coloring (or beet juice) to color the chocolate. Mix well and pour the frosting over the cake.
7. Decorate the top with coconut flakes and place it in the refrigerator until ready to eat.