Apple Coconut Cake - #Cakeaday

Another one for all you #cakeaday fanatics!! This beauty was one of the best combinations I have made in quite a while!! Keep on tagging me in your creations on Instagram! I love seeing you all enjoy these recipes. 

1 tin butter beans (220-240g)
100ml unsweetened coconut milk
100ml egg whites
20g coconut flour
25g vanilla protein
50-60g thinly sliced apple
1 tspn baking powder
Vanilla essence/sweetener
Cinnamon to dust

559 cals - 46P/47C/17F

Combine all ingredients with a stick blender or ninja until a thick consistency is achieved. Lightly spray a 18-22cm cake tin with oil and transfer batter and evenly spread around the tin. Top with sliced apple and bake at 180 degrees celcius for 30 min and transfer to a cooling rack. ENJOY!

Banana & Vanilla Butter bean cake

I made a 'healthy' cake recipe including zucchini as I had many, many people request it. So now this cake will easily contain your daily intake of veg and fiber!! Keep things regular! ;) 

Here is what you'll need!

180g butter beans
75ml egg whites
100ml unsweetened almond milk
30g banana flavoured  protien powder
20g flour (any kind)
80g no fat chobani yoghurt
150g zucchini
50g thinly sliced banana
1/2 tspn vanilla essence
1/4 tspn banana extract
1 tspn baking powder

Combine all ingredients with a stick blender/ninja food processor and transfer to a 18-22cm cake tin. Top with sliced banana and bake for 27min at 200 degrees Celsius. Let cool on a wire rack. Best served chilled the following day as it firms up further overnight in the fridge.

Macros - 589 cals 61P/61C/6F

Bakeless cheescake

Alright, got an easy cheesecake recipe for you all! The base is easy and the filling is super quick to prepare, and get creative with what you want to add to it!

Base Layer
20g oat flour/ground oats
20g self raising flour
75g cottage cheese
75ml egg whites
6g cocoa powder
1/2 tspn baking powder
Sweetner & cinnamon to taste
(Small amount of water if required)
Combine all ingredients with stick mixer/blender and spread thinly on base and edges as much as possible. Par bake for 12-14min @180 degrees. Allow to slightly cool then press the base and sides firmly against tin and allow to cool in fridge.

Cheesecake Layer

150g soleil vanilla yoghurt (no fat, no sugar)
125g low fat cream cheese
100g no fat greek yoghurt
Stevia to sweeten
2 1/2tsp gelatin dissolved in 50ml hot/50ml cold water
1/2 tspn vanilla essence (optional)

Add cream cheese, yoghurt and mix with a whisk until fully combined. Pour in the gelatin and whisk for a further 1-2 min until incorporated fully. Pour on top of chilled cake base and let set in the fridge. Allow minimum of 4 hours before removing from fridge.

688 cals 78P/55C/14F

High Protein Cheesecake

This is a basic cheesecake recipe and is then easily adaptable to suit your individual flavours, toppings and alike you may want to add. This will give you a basic non biscuit base and a fluffy dense moist cheesecake mixture!

What you'll need! 

300g chobani 0% fat greek yoghurt (or similar)
200g low fat cream cheese
100g egg whites (not from a carton)
50g oats
20g buckwheat flour (any type will do)
1/2 tspn vanilla essence
1/2 tspn baking powder
1/4 tspn cream of tartar
150ml boiling water

Method

Step 1- Blend oats to a fine powder and combine with flour and baking powder. Add the boiling water and continue to blend in mixer until a thick consistency is achieved. At this stage you can add sweetener, cinnamon or whatever flavours you would like your base to take on.

Step 2- Spread evenly on the base of a lined spring form tin and bake for approx 20min at 180 degrees. (Wrapping the tin in aluminium foil at this stage will ensure it is water tight for baking in a water bath later) While baking separate the egg whites and allow to reach room temperature before beating.

Step 3- Mix greek yogurt, cream cheese and vanilla essence together in a large bowl. At this stage you can add things just as lime zest, lemon juice for a citrus flavor cheesecake,  or a shot of espresso for a mocha style cheesecake, options are endless.

Step 4- Begin to beat your egg whites to form stiff peaks, once they begin to form a froth add the cream of tartar and beat until consistency is achieved. Fold egg whites into the cream cheese mixture and pour on top on the cooked base.

Step 5- Have a large dish in the bottom of the oven filed with water and place the wrapped cake tin inside (water bath) and bake for 50min at 170 degrees. After 50min turn oven off and allow it to slowly cool for an additional 2 hours inside the oven, transfer to fridge overnight for best result!

Hope this sounds easy enough and you have as much success with the recipe as I regularly do! If you have any questions hit me up on instagram as I'm always happy to help! @love_lifting

Macros for whole cake.
780cals - 71P/67C/14F

ENJOY!