Peaches & Cream Poke Cake
Peaches & Cream Poke Cake

Peaches & Cream Poke Cake

For Cake:  
Isopure® Whey Protein Isolate Unflavored 1 scoop
Almond flour 2 cups
Coconut flour 1/2 cup
Unsweetened almond milk 1.5 cups
Eggs at room temperature 3
Salt a pinch
Butter 1/2 cup
Baking powder 2 tsp
Sweetener of choice 3/4 cup
Vanilla extract 1 tsp
Cake flavoring 15 drops
For peach filling:  
Peach jello made according to package directions  

In a large bowl whisk together dry ingredients, incorporate wet ingredients and stir well. Pour batter into a well greased 8x8 pan (different size pan will change the baking time). Bake in a preheated oven at 325 degrees for 25-30 minutes. Cake is done when edges are golden and the center is firm. Remove cake and let cool.

Once cake is cooled, poke large holes throughout, pour jello mixture, ensuring that it settles well into all holes, and place in the fridge for 2 hours. Remove from fridge and add a layer of whipped cream. Place back in the fridge overnight. Remove, add half a sliced peach as garnish, cut and serve!

This recipe makes 12 servings.

Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.

Isopure® Whey Protein Isolate Unflavored