Rose Pistachio Protein Cake
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 6 slices
Calories: 167kcal
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
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).
Calories: 167kcal | Carbohydrates: 20g | Protein: 8g | Fat: 6g | Cholesterol: 31mg | Sodium: 132mg | Potassium: 127mg | Fiber: 2g | Sugar: 16g