Vanilla Almond Protein Cake

Ingredients

• 3 cups almond flour
• 1/2 cup monk fruit sweetener
• 4 scoops ATP Lab Iso Protein (Organic Vanilla)
• 1/2 tbsp baking soda
• 1/2 tbsp baking powder
• 1 tbsp vanilla extract
• 1/2 tbsp cinnamon powder
• 3 large eggs
• 1/4 cup avocado oil
• 1/2 cup water
• 1/2 cup almond milk

Method

1. 1Heat the oven to 350F (175C) and line a round cake pan or a mini loaf tray with parchment.
2. 2Whisk the almond flour, monk fruit sweetener, protein powder, baking soda, baking powder and cinnamon in a large bowl.
3. 3In a second bowl beat the eggs, then whisk in the avocado oil, vanilla, water and almond milk.
4. 4Pour the wet mix into the dry and fold until just combined — do not overmix or the crumb tightens.
5. 5Spread into the pan and bake 28-35 minutes (18-22 minutes for mini loaves), until a skewer comes out clean.
6. 6Cool in the pan 10 minutes, then finish cooling on a rack before slicing. Keeps 4 days sealed, or freeze slices.
7. 7Chocolate variant: add 1/2 cup cocoa powder to the dry mix, or swap the vanilla scoops for ATP Lab Iso Protein (Organic Dark Chocolate). Add 2-3 tbsp extra almond milk if the batter feels tight.