Actually Easy Healthy Hummingbird Cake (And High Protein!)
Serves 8
10 mins prep
25 mins cook
35 mins total
High protein and Healthy Hummingbird Cake recipe combines tropical flavors with a nutritious twist! An easy, low calorie, low fat, low sugar yet delicious humming bird cake in every slice.
Cake:
cupWhole Wheat Pastry Floursee post for subs, 80g
cupWhey-casein Vanilla Protein Powder45g
cupUnflavored Protein PowderWhey-casein, 45g (see blog post for options)
gUnflavored Collagen (optional for extra protein)
cupPeanut Butter Powder24g (see blog post for options)
tspAllspice
tspBaking Soda
cupHot Water180ml
cupMashed Banana180g
tbspLemon Juice15ml
tspMelted Butter10g
cupSliced Pinepples170g
tbspChopped Pecans28g
Protein Frosting:
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Preheat oven to 350°F and grease an 8” round cake with cooking spray.
In a bowl, whisk dry ingredients: flour, vanilla protein powder, unflavored protein powder, unflavored collagen, peanut butter powder, cinnamon, allspice and baking soda.
In a large bowl, whisk together hot water, mashed banana, lemon juice and melted butter.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Add chopped pineapple and pecans fold.
Pour batter into prepared pan.
Bake for 25 minutes.
Don’t let the batter sit out.
A tester inserted into the center should come out clean and center of cake springy to touch.
Let cool in pan for 5 minutes; Transfer to cooling rack and cool completely.
Frosting/Topping:
Let cake cool completely first.
If cream cheese is solid, place in a bowl and microwave for about 15 seconds to soften.
Beat cream cheese with a whisk or hand mixer for about 15 seconds until fluffy.
Add yogurt and protein powder and mix.
If too thick, add milk a teaspoon at a time.
Spread over cake, top with chopped pecans and cut into 8 pieces.