Light banana cake with raspberries

Nancy Heijnis
8 September 2020
14 people
50 minutes

Chickpea flour is made from naturally gluten-free, rich in fiber and vegetable proteins, iron, potassium and magnesium. Do you want even more arguments for this deliciously light cake? try it out? Then take a look at the macros! Without guilt snacking, great right?


150 grams of chickpea flour
150 grams of unsweetened applesauce
30 grams of 100% whey protein powder from M Double You taste Vanilla
2 ripe bananas
2 eggs
2 tablespoons rapeseed oil
60 grams (frozen) raspberries
10 grams baking powder


Mix all ingredients, except the (frozen) raspberries, until a smooth mass. Cover a cake tin with baking paper and pour in the dough mixture in it. Divide the (frozen) raspberries over the dough mixture. Place the shape for 35 minutes in a preheated oven at 180 ° (convection oven).

Kcal and macros:

1.404kcal = 100kcal per slice
C168 = 48%
F46 = 30%
P74 = 22%

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