Rose Pistachio Protein Cake

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Prep Time15

Cook Time15

Total Time30

Servings: slices

Calories: 167kcal

Ingredients

Donuts

1 scoop Jay Robb Vanilla Whey Protein
1/4 cup almond flour
3 tbsp coconut flour
2 tbsp coconut sugar
1 tsp dried rose petals chopped
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of cardamom
1/2 cup unsweetened applesauce
1/4 cup coconut milk
1 egg
1 egg white
1/2 tsp vanilla extract

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.

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