Ingredients
Dry Ingredients
- 160 g All-purpose flour
- 60 g PE Science Vanilla Protein Powder Code: BAKEDLEAN
- 10 g Baking powder approx. 2 tsp
- 8 g Ground cinnamon approx. 1 tbsp
Wet Ingredients
- 66 g Granulated sugar
- 3 Large eggs
- 84 g Honey
- 245 g Unsweetened applesauce approx. 1 cup
- 54 g Olive oil
- 3 g Vanilla extract
Glaze (Optional)
- 120 g Powdered sugar
- 30 g Milk
- 1 g Cinnamon
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf tin and line it with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the flour, protein powder, baking powder, and cinnamon. Ensure you break up any clumps in your flour mixture.
- In a large bowl, whisk the sugar and eggs until pale and slightly frothy. Stir in the honey, applesauce, olive oil, and vanilla extract until the mixture is completely smooth.
- Gently fold the dry ingredients into the wet mixture using your silicone spatula. Stop the moment you no longer see streaks of flour.
- Pour the batter into the prepared tin. Bake for 40–50 minutes. At the 40-minute mark, insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it is ready.
- Allow the cake to cool in the pan for at least 15 minutes before transferring to a wire rack. Once completely cool, whisk the glaze ingredients together and drizzle over the top.
Nutrition
Notes
Tip: Always use a whey/casein blend protein powder for the best texture. If you only have whey, consider adding a pinch of xanthan gum for structure.