Funfetti Birthday Cake
Sticking with my birthday theme this week, I made this absolutely delish Funfetti Cake and I can’t rave enough! Tastes EXACTLY like a chewy, sprinkle sugar cookie in cake form. You can keep things simple and add whipped cream like I did here, or add some sweetened Greek yogurt mixed with some sugar free pudding (I like this one) and top it of! OR pair with eggs! Making for an even more protein packed, dare I say, compete meal.
Ingredients:
216 grams white northern beans (rinsed and drained very well)
1/2 tsp sea salt
Stevia to taste
3 tsp cake batter extract
16 grams coconut flour
6 grams psyllium husk
60 grams Active Stacks vanilla protein powder (use code COCOABAR for 10% off)
150 grams egg whites
110 grams Erythritol (*optional. Can omit and just use stevia)
2 tsp baking powder
2 tsp Lemon zest or lemon extract
25 grams Iced Oatmeal Cookie spread
80 grams Greek yogurt (or dairy free option)
15 grams rainbow sprinkles
Blend all ingredients (except your sprinkles) in your high speed blender or food processor. Pour into a parchment paper lined or greased 8×8 baking dish. Top and swirl in your sprinkles. Bake for 38-42 minutes at 350. Top with whipped cream, extra sprinkles or your favorite vanilla ice cream for a dessert experience I’m sure you will not forget!
Entire cake 625 grams (each slice 156 grams).
Macros: 197 calories
20.5c/3.4f/18.6p
(I don’t include it, but if you’d prefer to count erythritol/Swerve add an additional 27.5 carbs per serving.)
Saved in MFP: Macro Minded Monique- Funfetti Birthday Cake