High protein Hummingbird cake with cream cheese frosting 

Ingredients for the cake:

• Ingredients for cake:
  
• 100g fresh banana
  
• 20g almond meal
  
• 30g buckwheat flour
  
• 160g greek yoghurt
  
• 1 egg, cracked and whisked
  
• 20g chopped walnuts
  
• 160g crushed pineapple (try to get one in natural juice not syrup!)
  
• 40g @happywayau Vanilla pea protein powder
  
• 20g desiccated coconut
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp vanilla essence
  
• 1 tsp cinnamon 

​Ingredients for frosting:

• 200g extra light Philadelphia 
  
• 50g crushed pineapple 
  
• 30g @happywayau vanilla whey protein (I used whey here instead of pea since it whips better).
  
  

 ​ Method:

1. Preheat oven to 180 degrees, fan forced.
   
2. Blend banana and yoghurt together until combined.
3. Pour into a bowl and whisk in the egg.
4. Stir in all remaining ingredients.
   
5. Stir until combined, then pour into a lined cake tin (or cupcake tin!).
6. Cook in oven at 180 degrees celsius for 45-50 minutes.
7. To make frosting: blend/whisk cream cheese, pineapple and whey together until fluffy. 
8. Allow cake to cool before topping with frosting and additional dried pineapple.
9. Cut into 8 pieces and enjoy!

​Serving information:

• Serves: ​8 
• Serving suggestion: eat fresh or store in an airtight container in the fridge for up to 4 days! 
• Macros per slice with frosting: 180 calories, 14C/7F/13P
• Vegan alterations: swap yoghurt and cream cheese for coconut yoghurt or silken tofu, and use an egg replacer (e.g. flax!).