ABS Vanilla Protein Cake with No Sugar Icing! (High Protein, Low Carb, Low Sugar)

August 13, 2020

Hey, guys! Welcome back to the ABS kitchen.

It is my friend's birthday, so today I'm going to show you how to make a delicious protein birthday cake. 

Don't knock it 'til you try it! I promise you, when you make this for yourself it is not even gonna taste like a protein cake, like the rest of all our desserts. You wouldn't know they are good for you unless I told you.

I'm going to use two small springform pans so the bottom drops out because I'm going to make a little double-layered cake. You could use a bigger nine-inch pan, it's really up to you.

Let’s quickly run through some ingredients and my notes on them:

Erythritol:

In this recipe we use erythritol. It’s a great natural sweetener. If you do not have erythritol, you can use Stevia, Splenda, or even sugar. There are a lot of generic brands you can use.

Baking Powder:

This is really important! Baking powder is what's going to help make the protein cake rise really nice and fluffy. I like using the low sodium one just because, if you can cut out some sodium, there's no harm in that.

The Eggs:

Always make sure to crack your eggs apart before adding them to the mix! I know this from experience because I have used my KitchenAid mixer and ended up with really well-crushed shells of an egg.

A lot of times people ask if they can use egg whites instead of whole eggs. You could. However, it's probably going to have kind of a dry and rubbery consistency. The reason we use whole eggs is that the fat in the yolk makes the batter stick together really nice and puts moisture in the cake.

Butter:

When using the butter for the icing, make sure that is regular butter. Not margarine or any other diet-type butter. Don't worry! Real butter has good fat in it.

For this recipe, we need it at room temperature. If it's not soft to the touch, pop it in the microwave for about 15 seconds to soften it up.

Ingredients

For the Cake:

• 2 scoops (62g) Chocolate Chip Protein Pancake & Baking Mix - or any other flavor, such as Vanilla Cake Batter Protein Pancake & Baking Mix
• 1 cup fine almond flour
• ½ tsp salt
• ⅓ cup erythritol
• 2 ½ tsp baking powder
• 3 whole eggs
• ⅔ cup unsweetened almond milk
• 1 or 1½ tsp vanilla extract

For the No Sugar Vanilla Icing:

• 1 stick of butter. Room temperature.
• 2 cups confectioners sugar substitute (I used Swerve)
• 2 tbsp unsweetened almond milk
• 1½ tsp vanilla extract

Instructions

For the Cake

1. Preheat the oven to 350°F (175ºC)
2. First, we are going to mix up our dry ingredients. Mix the Chocolate Chip Protein Pancake & Baking Mix (or any ABS Protein Mix flavor you prefer) and fine almond flour until nice and blended. Then add the salt erythritol, and baking powder before mixing again. 
3. Crack the eggs and add them to the mix.
4. Pour the unsweetened almond milk. 
5. Mix. Don’t worry if it’s a bit chunky, that’s the almond flour.
6. Add vanilla extract, then mix until it blends.
7. Distribute the batter evenly in two six-inch springform pans, or use it all in one. Make sure it’s a nonstick pan. If not, add nonstick spray before pouring the batter. 
8. Leave in the oven for 18 minutes
9. Pro tip: When you're done baking, turn off the oven, prop open the oven door, and let it cool off. Doing this will give you a nice moist cake. After a while, pop it in the freezer for an hour so it’s easier to add the icing.

For the No Sugar Vanilla Icing:

1. You can do this while the cake is cooling off. 
2. Put the entire stick of butter in the mixer and beat it in medium-high speed until creamy and smooth - about 2 minutes.
3. Add the confectioner's sugar ¼ cup at a time. Add ¼ cup, then blend it until fully integrated with the butter, then add the next ¼ cup. Repeat until you add the full 2 cups.
4. Add the unsweetened almond milk and vanilla extract. Mix until integrated. If it’s not thick enough, you can add a bit more of confectioners sugar substitute. 
5. Take the cake out of the freezer. If you have two layers, put one on top of the other,  generously applying icing in the middle and on the outside. If you only have one layer, apply it evenly outside. 

A suggestion: If you're a cream cheese lover, you could make a really good protein cake if you use the Cinnamon Roll ABS.

In this cake we used vanilla icing and chocolate chip cake. If you use the Cinnamon Roll ABS and then, if instead of butter for the icing, you use a block of softened cream cheese, you will get a cream cheese icing with cinnamon rolls. It's so good!

Nutrition Information

The macronutrients for this are a little hard to figure out with this because I did it originally with a nine-inch pan. So if you use a nine-inch pan and you use all the frosting, it's based on nine servings. With that, one serving has:

• 260 calories
• 10 grams of net carbs
• 8 grams of protein
• 1 gram of sugar
• Loaded with healthy fats from the almond flour, eggs…

I hope you enjoyed it!

Ashley Drummonds

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