Rozendal Fitness

Chocolate Banana PB Cake
12 servings per cake, 1 serving = 130Cal 6F 17C 10P

Ingredients for the Cake:
1 scoop of 100% Whey Chocolate Protein
1/2 cup (125g) coconut flour
3 (300g) Ripe Bananas (Mashed)
3 Eggs
1/4 cup (60g) Peanut Butter
1/4 Cup Almond Milk
2 TBSP Cocoa powder
1 TBSP Cinnamon
2 Heaping TBSP Baking Powder
Stevia to Taste (2-3 TBSP)

Ingredients for the Icing:
1 scoop of 100% Whey Chocolate Protein
Almond Milk
Stevia to Taste

Instructions:
1. Mix all the cake ingredients together
2. Pour into a greased 8″ x 8″ pan
3. Bake at 350F for 20-25 minutes
4. For the icing mix together the chocolate whey and the stevia to taste.
5. Slowly add almond milk until it reaches spreadable icing consistency
6. Once the cake has cooled down, apply the icing and enjoy!

Protein Rainbow Cake
Entire cake = 900Cal 9F 160C 41P

Ingredients:
170g Betty Crocker’s Rainbow Chip Cake Mix
35g Whey Vanilla Protein
230g Canned Pure Pumpkin
60g Egg Whites
1 TSP Vanilla Extract

Instructions:
1. Mix all ingredients in a bowl. Pour into cake pan and bake at 350 for 33 minutes.
* You could probably get away with less cake mix, and more protein powder.

Chocolate Microwave Cake
Makes 1 serving = 202Cal 4F 18C 26P

Ingredients:
1 scoop Whey Chocolate Protein
10g just add water Pancake Mix
1/2 TSP Baking Powder
5g Chocolate Chips
2 pkt Stevia

Instructions:
1. Microwave with Saran wrap over the bowl for 1 minute and 15 seconds.

Peanut Butter Microwave Cake
Makes 1 serving = 3.5F 28C 30P

Ingredients:
1/4 cup Flour
1 scoop Whey Peanut Butter Chocolate Protein
1 TBSP Cocoa
1 TBSP PB2
1/4 TSP Baking Powder
2 TBSP Unsweet Applesauce
1 pkt Stevia
3/4 Unsweet Almond Milk

Instructions:
Mix all together in a big coffee mug and microwave for 2 minutes.