I am loving how these cake bars turned out - texurely, they're perfect. A soft, light cake topped with a sweet, buttery, and crunchy crumble topping. These are traditionally known as coffee cake bars. I understand why. Since the cake isn't overly sweet, it pairs nicely with a cup of coffee. I enjoyed mine with a cup of milk - basically, either way, you won't be disappointed!
Ingredients
Cake
1½ cup Vitacost’s
gluten-free baking flour
2 scoops ARO vanilla
whey protein powder
¼ cup coconut sugar
2 teaspoons baking
powder
1 teaspoon cinnamon
2 eggs
¼ cup cashew butter
¼ cup unsweetened
applesauce
½ cup unsweetened
coconut milk
Topping
1/3 cup coconut sugar
¼ cup ghee butter,
melted
¼ cup Vitacost’s
gluten-free baking flour
½ scoop vanilla
protein powder
1 tablespoon cinnamon
Method
1. Preheat oven to 350 degrees F. Line an 8x8 inch baking
dish with parchment paper and set aside.
2. In a large mixing bowl, whisk together eggs, cashew
butter, applesauce, and coconut milk.
3. Add in the remainder of cake ingredients to the mixing
bowl and stir until well combined.
4. Pour cake batter into baking dish and smooth down.
5. In a separate mixing bowl, stir together topping
ingredients. Evenly sprinkle topping on top of cake batter.
6. Bake in the oven for 34-38 minutes, or until golden
brown. Let cool and enjoy!
Makes 16 servings
1 serving is 1 cake square
Macros for 1 serving
167 calories, 6.6g
protein, 20.3g carbs, 7.5g fat, 8.1g sugar, 1.9g fiber
Can I use oat flour? And any vanilla protein powder? TIA
ReplyDeleteYes, oat flour should work just fine. I recommend whey protein powder, then casein, then isolate. Hope this helps!
DeleteSure why protein powder will suit the most.
DeleteMegan Petrich