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.
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