Happy 4th of July! You know I couldn’t leave you hanging without something red, white, and blue today. I decided these fruit and protein cake skewers would be a fun little addition to the picnic table. Plus they’re easy to eat, something a little sweet, and not too filling.
Now, let me tell you about this cake for a minute…I would be willing to bet that this is the best damn protein cake you’ll ever make. It’s like a sponge cake! Nice and tender, airy and light, moist and delicious. Seriously, you need to try it. I’ve had some of these little leftover squares sitting in my refrigerator for a week and they are still tender and moist. SO GOOD! I based it off of the cake recipe I used for this fancy Rose Pistachio Protein Cake I did for Valentine’s Day.
I bought these cute little buckets at Target and the skewers at World Market, but you can pick them up on Amazon too.
Red, White, and Blueberry Protein Cake Skewers
- 2 cups strawberries halved
- 1 cup blueberries
- Optional: vanilla Greek yogurt for dipping
- 1 scoop Jay Robb vanilla whey protein
- 1/4 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup applesauce
- 1/4 cup coconut milk
- 1 egg
- 1 egg white
- 1/2 tsp vanilla
Pre-heat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
Mix dry cake ingredients, then add wet ingredients. Pour into parchment lined baking sheet and spread evenly.
Bake at 350 degrees for 15 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove cake from the dish and allow to cool slightly. Cut into 1" squares.
Skewer berries and cake and serve with Greek yogurt for dipping, if desired.
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