Need last minute idea for weekend? This easy and healthier poke cake is soaked in vanilla pudding with fresh berries sauce and topped with Greek yogurt that literally melts in your mouth. It’s super easy to make and one portion contains only 89 calories so you can enjoy it as a dessert of have it as a breakfast!
What is actually Poke Cake? It just cake what you poke plenty holes in when you’ll add a filling of your choice like condensed milk, melted chocolate or like I did in this recipe fresh fruit sauce and pudding. It is usually made as a sheet cake but instead of having just frosting on top you’ll find a yummy surprise in each slice!
So try this recipe and have it for dessert, have It for breakfast!
INGREDIENTS:
Base:
100 ggrams spelt flour
1 scoop Vanila Protein from MyProtein
50 grams sweetener/sugar
2 tbsp coconut oil
5 eggs
1 tbsp baking powder
Pudding:
300 ml coconut milk
200 ml water
30 grams cornstach
Fruit layer:
300 grams frozen berries
1 tbsp chia seeds/cornstach
Flavdrops/sugar/honey
Frosting:
300 grams greek yogurt
1 scoop Vanila Protein from MyProtein
INSTRUCTIONS:
Preheat the oven to 180 degrees and line the pan with baking sheet
In a large mixing bowl, combine the coconut oil with egg yolks and beat until incorporated.
In separate bowl beat egg whites into snow, then ggradually add sugar and whisk until strong and well incorporated.
In a separate bowl, combine the remaining dry ingredients. Add half the dry ingredients to the batter and beat on low speed
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Pour the batter in 20x30 cm pan and bake at 180 degrees for 15-20 minutes. Remove from the oven and allow to cool completely.
While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
For pudding: In small cup mix 150 ml of milk with corn starch, in medium pot heat up the remaining milk and water, while puring in the milk with cornstarch. Cook until thick and incorporated.
Pour the pudding over top of the holes as equally as you can. Allow the cake to cool completely, refrigerating if necessary.
For the berries sauce: Combine the frozen berries, sugar and chia seeds in a medium-sized pot. Cook over medium heat while stirring until it starts to bubble slightly and sauce is thick. Remove from heat and let the sauce to cool. Pour evenly over top of the cake.
For the frosting: Mix Greek yogurt with protein until creamy and well combined. Spread over the cake and refrigerate the cake for 2 hours. However, if possible cool the cake overnight.
When serving top up with your favourite fruit, nuts or coconut flakes.
NUTRITION INFORMATION:
For 1 serving
Calories: 89 kcal
Carbs: 9.5g
Sugars: 2.3g
Fats: 2.8g
Protein: 6.4g
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