Delicious SuperFood Protein Cake Recipe with Bananas and Strawberries

Create a Scrumptious Protein-Packed Cake with SuperFood Mix, Bananas, and Strawberries

Ingredients:

2-3+ cups of SuperFood Protein Mix &/or Superfood Macaroon Mix based on desired servings;
Choose from a variety of Superfood Protein Mix flavors to influence the final taste;
Explore four different versions of Superfood Macaroon Mix for unique flavor and texture;
Optional: Boost protein content by adding 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein;
Optional: Enhance rise with 1 tablespoon of Baking Powder per cup of SFM;
1-2 finely chopped, mashed, or blended bananas;
½ cup of sliced strawberries;
Options: Add nuts if desired;
Optional: Incorporate slow-burning carbs with ¼ cup of oats per cup of mix used (please note that oats are not Paleo);

Instructions:

In a large mixing bowl, combine desired amount of SuperFood Protein Mix or Superfood Macaroon Mix.
Opt for various Superfood Protein Mix flavors to influence the final taste.
Choose from four Superfood Macaroon Mix versions for distinct texture and flavor.
Mix in P3 or P4 for additional protein.
If desired, add Baking Powder for improved rise.
Blend in finely chopped, mashed, or blended bananas.
Add sliced strawberries for a burst of flavor and color.
If desired, incorporate nuts for added texture and taste.
For extra slow-burning carbs, include oats (please remember, oats are not Paleo).
Mix the ingredients thoroughly.
Add water gradually, if needed, to achieve desired consistency.
Consider existing moisture from bananas and adjust water sparingly.
In most cases, around 1 cup of water will suffice.
Mix until achieving a relatively thick batter, akin to cake mix (watch preparation videos for reference).
If necessary, incrementally add water (1-3 ounces) to maintain desired thickness.
Start conservatively with water to avoid over-watering, a common mistake.
Scoop spoonfuls of batter onto a cake pan or baking sheet.
Consult general baking directions for optimal results.

Indulge in this delightful Banana-Strawberry SuperFood Protein Cake, crafted with care and nourishment!

How To Make Nutritious & Delicious High Protein, Nutrient Cakes

Cake: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Cakes! (Not only is Cake made with our mixes nutrient-dense, it’s also just plain dense. There’s nothing light or fluffy about them. They are a meal!)

“Let them eat cake.”

Marie Antoinette’s naive statement regarding what the peasants should eat would not have been taken the way it was if they had had Superfood High-Protein Cake.

Making Superfood Cakes is very similar to making Superfood Bread.

Use whatever size & shape cake pan you’d like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness. We recommend using smaller cake pans for best results due to the high density;
Be sure to use butter, oil, or cooking spray on the pan surfaces to keep it from sticking
When making cake in a cake pan you really have to bake it, dehydration won’t work well due to the sides of the bake pan which interfere with air flow
If you do want to dehydrate rather than bake, you’ll need to place the batter in a flattened mound (in case you want to make a multi-layer cake);
If dehydrating, we recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you’d like the cake to be
If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern. If you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished product to be)
Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
Layer it if that’s what you’d like to do and slice it as you would any cake
Of course you can add frosting as with any other cake (obviously look for some healthy frosting recipes as appropriate for the flavor of cake you’re making)
Wrap the cake, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
Refrigeration will help to keep the cake edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you’ll likely eat it long before that)