Blueberry & Lemon hidden veg cake! Low calorie, high protein, no added sugar, gluten free, only 108 cals & over 7g protein per slice!
👉150g oats (I use the gluten free ones from Aldi).
👉 Spoonful of baking powder. I also added a dash of cinnamon and nutmeg.
👉 Scoop of whey – I used My Protein Salted Carmel – but use whatever flavours you like!
👉Blend the “dry” ingredients in the nutribullet, it turns the oats into “flour”.
👉Crack 1 whole egg, 2 egg whites into a mixing bowl and whisk up.
👉Grate a full carrot (peeled first) & courgette (skin left on).
👉 Blend 100g of blueberries (fresh or frozen).
👉Combine the “wet” eggs, grated veg and the blended berries all together, then whisk in the dry mixture until you have a bowl of “mud“. You might need to add a touch of milk.
👉Pour it into a lined baking tin and pop into the oven at 180, for 30 mins (give or take 5mins ovens will vary). Or until the cake is fully cooked (a knife / skewer come out clean).
Let it fully cool on a rack. It’s pretty tasty like this, without any topping on it.
📍Macros for the full cake (before topping) P53 | C109 | F21
My topping was super simple: Just 80g 0% Greek yogurt spread over the top of the whole cake with the back of a spoon like icing, and topped with a grated lemon rind.
📍Cals per slice using my topping (makes 8)
108 cals each (P7 C14 F2.5)
Make your own Topping!! Calling all you low cal syrup and flavour drop junkies out there, now is your time to shine!! This cake base is so low in calories you have plenty of options to add flavour through the topping… tag me in your creations @katelaurenkel on Instagram!