I’m not sure if you’ve noticed a pattern, but I try to alternate trends of sweet desserts and snack themes with dinner, salad and entrees. Ha, you can’t have too many cookies or waffles without throwing in some dinner bowls along the way. Every now and then I like to mix it up with something different.
I use pumpkin year round along with applesauce to replace the fat in recipes but it’s usually not the main focus until Fall rolls around. Spring and Summer means all the fruits so I love playing with berries and peaches for a change. The other night I decided to try morphing a protein cupcake recipe into a larger version. Like so large it could only be called a bowl cake, not just a mug cake.
I figured maybe the illusion of eating an entire cake would be fun. It worked out amazingly well and the result was a golden brown, puffy, sweet creation that I fell in love with. I had a peach in my fridge so I decided to add it to the mix but I’ve got other fruit suggestions in the notes below. I drizzled my cake with sugar free caramel syrup and dreamed of it being ala mode. Unfortunately I was out of ice cream. Next time I will have it ala mode!
Vanilla Peach Bowlcake
- 1/4 cup (20g) old fashioned oats
- 1 scoop (34g) vanilla protein powder
- 1 egg white
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1/2 peach, sliced
Preheat your oven to 350 degrees. Combine all of the ingredients except for the peach in a blender or Magic Bullet and blend until smooth. Spray a small baking dish with non-stick spray. Mine was a round 3 cup pyrex dish, kinda like a large ramekin to give you a size idea.
Lay the peach slices in the bottom of the dish in a single layer. You don’t have to be exact or make a pretty pattern unless that’s your thing. I just lay them in there with no pattern. Pour the batter on top. Bake at 350 degrees for 25 – 30 minutes.
Remove from the oven and let cool for 5 – 10 minutes. Slide a knife around the edge to loosen and flip onto a plate to release the cake. Makes one heavenly massive cake at 321 calories – 32g protein, 43g carbs, and 4g fat.
- When you fill your dish, try to use one that fills up only about halfway. My batter ended up about 3/4 of the way up the dish and I had a minor oozing over event. I’d also suggest putting a cookie sheet under the dish while baking just in case.
- If you have oat flour instead of old fashioned oats, you can skip the blender step and just mix in a bowl. The blender is just to liquefy the oats.
- I keep the little plastic cups of applesauce in the house for lunches and baking. They are the perfect size to use and you don’t end up with a half eaten moldy jar of applesauce. I highly recommend them.
- If you don’t like or can’t find peaches, try a different fruit. Nectarines, apples, blueberries, strawberries.
- If you don’t like vanilla, try a different protein powder. Chocolate with bananas instead of peaches, birthday cake with blueberries, cookies and cream with strawberries. You get the idea and now I’m drooling.
- Using greek yogurt or cottage cheese instead of the protein powder may work but I’ve not tried it personally. You will definitely have to use less almond milk if you go this route. If you try it, let me know how it turns out.
If you try it out, let me know what fruit and protein combination you use. I’m always looking for ideas. Leave a comment below and let me know. While you’re at it, come on over to Facebook and ask a question. I’d love to hear from you.