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Individual Vanilla Cakes with Strawberries and Cream
These individual vanilla cakes are topped with strawberries & cream and high in protein for a healthier treat.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
individual vanilla cakes, vanilla cakes with strawberries and cream
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1/4
cup
almond flour
1/4
cup
spelt flour
1/2
cup
vanilla protein powder
1/2
teaspoon
baking powder
1/4
teaspoon
salt
1/4
cup
honey
2
tablespoons
melted coconut oil
1
teaspoon
vanilla extract
coconut cream from a can for topping
strawberries
sliced for topping
Instructions
Preheat oven to 350 degrees and grease 4, 11/2 inch ramekins.
Combine dry ingredients in a medium bowl.
Whisk together wet ingredients in a small bowl.
Add wet ingredients to the bowl with the dry ingredients and stir together until fully incorporated.
Pour the batter evenly into the 4 ramekins.
Place ramekins in the oven and bake for 15-18 minutes until centers are set.
Remove from oven and let cool for 5-10 minutes.
Run a knife around the inside of the ramekin and flip the cakes out onto a cooling rack.
Let cool to room temperature and then top with the coconut cream & strawberries.
Nutrition
Serving:
1
SERVING
|
Calories:
247
kcal
|
Carbohydrates:
28
g
|
Protein:
11
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.4
g
|
Cholesterol:
28
mg
|
Sodium:
234
mg
|
Potassium:
68
mg
|
Fiber:
2
g
|
Sugar:
18
g
|
Vitamin C:
0.1
mg
|
Calcium:
115
mg
|
Iron:
1
mg