This cake uses a MINIMAL amount of sugar and lovely wholesome ingredients making it a light, good for you cake that you can enjoy for breakfast, snack, or as dessert! I used Optimum Nutrition Chocolate protein powder because that’s what I had on hand, but I’m sure the vanilla would’ve worked better and made the cake a lighter color.
1 1/2 cups oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon himalayan pink salt
1 cup protein powder
1 cup unsweetened apple sauce
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup coconut oil
1/3 cup freshly squeezed lemon juice
Optional glaze: 2tbsp water and 4tbsp confectioner’s sugar
Heat oven to 175C or 350F.
Grease your loaf pan or line with parchment paper.
Mix all of your dry ingredients together: the flour, baking powder, baking soda, cinnamon, salt, and protein powder into 1 bowl.
Add in apple sauce, vanilla extract coconut oil and lemon juice.
In your blender mix the lemon zest and eggs until volume almost doubles in size. Slowly fold in egg and lemon mixture into the bowl. Be careful not to over mix so the batter stays airy.
Pour batter into the prepared pan and bake for about 45-50 minutes, or until a knife placed in the center of the loaf comes out clean.
If you want to add a glaze you can make a simple gaze using confectioner’s sugar and water. I usually put the sugar in a small bowl and add in the water bit by bit so that it isn’t too thin. You can find more detailed instructions here.