So many enjoyed the Chocolate Cake Master Mix last week and some suggested I make a master mix for the vanilla cake version. So…here it is!
I am so excited about these mixes! To be honest, I was getting a little weary of preparing myself desserts because it seemed like I pulled out dozens of ingredients and took tons of time to make one serving of cake! With these mixes, I am able to just pull out the mix, scoop out the right amount, mix in the wet ingredients, and it is ready to put in the dishes to bake! So simple!
I hope you enjoy this Vanilla Cake Master Mix. The vanilla cake is great with fresh berries or some Choco Pudding too poured on top! Enjoy!
Vanilla Cake Master Mix (THM-FP)
- 1/2 cup oat fiber
- 1/2 cup coconut flour
- 1/2 cup whey protein powder-vanilla OR the THM Whey Protein (if you don’t use vanilla flavored powder, then use more vanilla extract when making the cakes)
- 1/4 cup THM Sweet Blend (or 1/2 cup Erythritol + 1/2 tsp. THM Stevia Powder) **
- 1/2 t. sea salt
- 4 t. baking powder
- 4 t. Glucomannan
Mix all ingredients with a whisk in a container with lid. Cover with lid and store in refrigerator or freezer. (Note: This Master Mix should probably be stored in the refrigerator because of the whey protein powder, which has to be refrigerated.)
Note: Before using mix, make sure to give it a stir or two to make sure all the ingredients are mixed well and did not separate.
Yield: Makes enough master mix to make about 8 servings.
** If you find that the Vanilla Cake is not sweet enough, just add more sweetener to the Master Mix OR sprinkle in a little more stevia powder when mixing it up to bake!
To make a single serving Vanilla Cake (THM-FP):
- 1/4 cup Vanilla Cake Master Mix (recipe above)
- 1/3 cup egg whites
- 1/2 t. vanilla extract (use more if you did not use vanilla flavored whey protein in the master mix)
- 1/4 t. butter extract (optional, but I really like the added flavor!)
Mix ingredients in a small bowl. Divide into 2 small ramekins and bake in microwave for 1 minute 30 seconds (or a little less if the cake gets too dry). You can also bake these cakes in muffin tins in the oven at 350 degrees for about 20 minutes.
Makes 2 small cakes (1 serving!)
Serving Ideas: I really like this cake broken up in a bowl with some almond milk drizzled on top, and then strawberries and whipped cream!
Note: To make larger batches of these cakes, simply multiply the recipe by however many cakes you want to make, keeping in mind that one recipe makes 2 cakes.
Sheri’s Trim Healthy Mama Shopping List – I have created a quick shopping list with links to some of the main THM foods!
Follow my Trim Healthy Mama Pinterest board to find more great meal ideas!
Follow Sheri Graham’s board Trim Healthy Mama Recipes on Pinterest.