POPsters, today we have a special treat from my friend Anna of ProteinPow.com! She is a super baker-blogger extraordinaire and honestly, her blog is one of the ones I read everyday because her recipes are delicious and they are focused towards people looking to build muscle while keeping their taste buds happy.
I love the way she writes with such enthusiasm about her culinary creations…I actually reached out to Anna in an email and told her…Hey, I think we could be friends in real life. Hahaha. How freaky is that!? Well in this day and age, I think it’s ok. It’s kind of like how you guys can get a feel for who I am through my words. I basically write the way I talk which is with lots of !!!!!! and !!??? and OMG all the time. If you ever met me in real life, I bounce around A LOT when I talk and when I get excited I start jumping.
Anyway, Anna wanted to dedicate a special recipe to us POPsters today. She asked me what my fave type of dessert was and well, besides cheesecake…I love carrot cake. And she was so kind to make it a vegan protein carrot cake knowing that our Vegan Challenge is coming up next week on May 28th! How I wish I could meet Anna in real life and have a cup of tea with her while going crazy over the cake! Maybe one day…one day I will come to Europe 😉
So guys, please welcome Anna into your Blogilates Community! Here is her guest post. Love ya girl! <3 Cassey
This recipe is dedicated to the awesome Cassey whose work and spirit shines through Blogilates! Thank you, Cassey, for sharing your energy and sunshine with thousand of us on a daily basis 🙂 Your positive attitude, strength of character, enthusiasm and PASSION for health and fitness set an example for all to follow and I’m so happy to have found your blog! It’s honest, it’s fun, it’s inspiring and I love it! This cake’s to you, ♥!
THE GREAT BLOGILATES VEGAN CARROT CAKE
Ingredients – mixed together with a spoon (you don’t want to blend it because you want to keep the cake as textured as possible!) and baked for about 40 minutes at 160 C (320 F):
– 1/4 cup of rolled oats
– 1/4 cup of coconut milk (from the carton, you can sub this with almond or hazelnut milk too!)
– 1 tbsp of chia seeds
– 1/4 cup of perfect fit vanilla protein powder
– 1 tbsp of coconut flour
– 1 medium ripe banana
– 1 medium grated carrot
– 1/4 cup of applesauce
– 1 tsp of vanilla essence
– 1 tsp of cinnamon
– 1 tsp of allspice
– 2 tsp of orange rind
Directions: First, mix your oats, coconut milk (from the carton, not the can!), and chia seeds in a big bowl. Let the mix sit for half an hour so it gets nice and thick – this will be your egg substitute 😉 Next, add the rest of the ingredients to the bowl and mix it up with a spoon or fork. Then, just bake it! I baked it in a mini bread loaf mold so that, when it was ready, I could cut it horizontally and get two normal sized carrot cake slices. You can always bake it in muffin cases though or double the recipe and make a bigger cake. It’s up to you 🙂 If you want to make the cake crunchier too, add some walnuts to the batter or chopped pecans! (I was going to do this but then, after I opened my cupboard to get the nuts out, I found out I was out, booo). Anyways, yeah! That’s it! Super easy and 100% carrot cakey, grain free, vegan, and yum yum!
Macros per one slice (out of the two you get from the above): 215KCALS, 14G PROTEIN, 29G CARBS (12G SUGARS), 4.6G FAT (1.8G SAT) AND A SUPER 8.2G FIBER!
Thank you Anna!!!! I don’t know how you come up with these recipes. I am soooo not a baker, so you just blow my mind. I can’t wait to try this. Everyone, if you wanna follow Anna, you can find her here: