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Rose Pistachio Protein Cake

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 slices
Calories: 167kcal

Ingredients

Donuts

Icing

  • 1/2 cup powdered sugar
  • 1/2 tbsp coconut milk or water
  • 1/8 tsp rose water (you can add more if desired, taste first)
  • 2 tbsp chopped pistachios for topping
  • Extra rose petals for topping

Instructions

  • Pre-heat oven to 350 degrees.  Lightly grease the bottom and sides of a 7" springform pan, then line bottom and sides with parchment paper.
  • Mix all dry cake ingredients, then add wet ingredients and mix until just combined.
  • Bake at 350 degrees for 15-18 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove cake from pan and cool on a wire rack.
  • While cake cools, whisk powdered sugar, coconut milk and rose water until smooth (add just a touch of natural red food coloring if desired).  Drizzle over cooled cake and sprinkle with chopped pistachios and dried rose petals. Let the icing rest and set before serving (stick it in the freezer for 2-3 minutes to help set the icing if desired).

Notes

I used this 7" springform pan.
You can easily make this cake into an all Paleo treat!  Just whip up half of this coconut frosting recipe and add a touch of rosewater instead of vanilla.

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 8g | Fat: 6g | Cholesterol: 31mg | Sodium: 132mg | Potassium: 127mg | Fiber: 2g | Sugar: 16g