Holidays can make it difficult to stay on track with your health goals. Especially if that holiday is centered around grilling outdoors and sweet desserts. But take heart, because this 4th of July you can have your cake and eat it too, all while staying slim and healthy. This paleo spin on traditional pound cake will leave you satisfied without weighing you down.
For the cake:
3 1/2cups almond flour
1 scoop Pro Alpha Vanilla Protein Powder
1 tsp baking soda
1/2 cup honey
1/2 cup coconut oil, melted
1 tsp vanilla
For the glaze:
1/4 cup coconut oil melted
1/4 cup coconut cream (we used the thick unmixed coconut cream from a can of full fat coconut milk)
1/4 cup raw cashews (soaked at least 4 hours in room temperature water and drained)
2 teaspoons Pro Alpha Vanilla Protein
2 tablespoons raw honey or maple syrup
1/4 teaspoon salt
For the cake: Preheat oven to 350 degrees. Combine vanilla, coconut oil, honey and eggs. Add baking soda and mix thoroughly. Stir in almond flour and protein powder. Once mixture is throughly combined, place in a greased glass baking dish (9x12 or smaller). Bake at 350 for 8-10 min. The bars will be moist. Carefully remove from pan and let cool on parchment paper or glass pyrex dish. Place in freezer for 30min.
For the glaze: Add all ingredients to a high speed blender (we used a Vitamix) and blend until very smooth. Put in the freezer for 5-10 minutes to thicken before glazing cake. Ice the top of cake with glaze, top with fresh fruit of choice and devour!
Have a happy and healthy 4th! For more recipes, make sure you subscribe to our newsletter below.