PUMPKIN CAKE WITH BANANA ICE CREAM
What better time to use pumpkin for a delicious Halloween recipe?
In the previous blog post we saw the recipe for the oatmeal and chocolate fit cake . Today we can surprise our friends, family or your partner with a wonderful pumpkin sponge cake and banana ice cream, nothing more and nothing less!Cake ingredients:
- 160 ml egg whites
- 110 gr roasted pumpkin (heavy already roasted)
- 25 gr whole oat flakes
- 20 gr almond flour
- 10 gr whole rice flour
- 10 gr dark chocolate 85%
- 6 gr chemical yeast
- Sweetener and cinnamon to taste
Step by step cooking:
1. We crush all the ingredients, except the chocolate, and pour the mixture into a pyrex-type glass mold, greased with coconut oil. Add the chocolate chips, sinking some so that they remain inside.
2. We bake at 180° for about 10-12 min. Let cool in the oven with the door half open.
For the banana ice cream:
3 balls come out
- 250 gr frozen banana
- 50 ml almond milk
- Sweetener to taste
Step by step cooking:
1. We crush everything and freeze for 1h 30min approx.
2. We make a ball and put it on the cake
NUTRITIONAL INFORMATION
Just from the sponge cake
- 458 calories
- 49 gr Carbohydrates
- 29 gr Protein
- 19 gr Fats
This type of cake is ideal for training, in addition to having a high protein content, we have all the vitamin benefits of pumpkin with antioxidants C and E. Believe us, it is to lick your fingers. It's so good that your sports leggings won't fit you!
