Hey there, gorgeous GoNanas girls! Are you ready to dive into the world of guilt-free indulgence?? Today, we're sharing an amazing 2-Layered Frosted Vanilla Protein Cake recipe that's not only vegan and gluten-free, but also so good, you'll be smiling with every bite!
Let's be honest, dessert is the highlight of any meal, right? This incredible cake, packed with protein, is no exception! Like can it get any better?! We're talking a fluffy, moist crumb and a rich, creamy frosting – seriously, it's SO GOOD. You don’t need any excuse to celebrate mid-week. So go ahead and bake up this cake, I promise it is well worth it!
Preheat your oven, tie on that cute apron, and let's get our bake on with this amazing 2-Layered Frosted Vanilla Protein Cake!
To begin, we need to gather all the ingredients. For the cake you will need 1 package GoNanas Frosted Vanilla Cake Banana Bread Mix, 1/3 cup oat flour, 1/2 tsp baking powder, 3 tbsp yogurt, 2 tbsp almond milk, and 1/4 tsp coconut extract. For the frosting you will need 1/4 cup vegan butter, 1/2 cup vegan cream cheese, 1 tsp vanilla extract, 1/4 tsp lemon juice, 1/2 tsp salt, 2 tbsp nut butter of choice, and 1/2 cups monkfruit powdered sweetener (or powdered sugar).
Once you have all the ingredients gathered it's time to begin making this delicious dessert!
For the cake:
First, preheat your oven to 350° F. Next, grease 2 8-inch cake pans with nonstick spray and line with parchment paper. Once your pan is prepped, grab a bowl and mix together all cake ingredients. Pour the batter into the prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
For the frosting:
With a standing or handheld mixer, whip together the vegan butter, cream cheese, nut butter, lemon juice, and vanilla. In batches, sift in the powdered sweetener— alternating with the milk as needed until you reach your desired consistency.
When the cakes are done, let them cool completely before removing from the pan and stacking/filling them with the frosting. ET VIOLA! 🤍
