Low Fat Bakewell Cake Recipe That Is Also Vegan

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Rumor has it that filming is underway for this year’s Great British Bake Off and we are VERY excited.

While we don’t know the exact start date yet, we can expect it to be around the end of September with plenty of jaw-dropping shows, soggy backgrounds, and Hollywood handshakes in store.

To get us in the mood for our favorite TV show, here’s a delicious Bakewell Cake Recipe from @cakeontherun.

READ MORE: For many more delicious culinary inspirations, visit our recipe page.

Super quick and easy to prepare, it’s surprisingly healthy and low in fat and sugar.

WATCH how to do it in the video above or follow the simple instructions below.



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* Quick * Easy * Vegan * Gluten Free Option * Snack * Low Fat * Healthy * Protein * Low Sugar

Hot Bakewell Cake Recipe (Serves 5):

Ingredients:

  • 130 g (1 cup or 5 oz) of self-raising flour (or all-purpose + 1/2 teaspoon of additional baking powder)
  • 20 g (1.5 tbsp) vanilla protein powder (we used a vegan one)
  • 200 ml almond milk
  • 1 tsp of almond essence
  • 1 teaspoon of baking powder
  • 1 heaped tablespoon of cherry or raspberry jam
  • 1 heaped tablespoon of flaked almonds
  • Squeeze the lemon juice

Method:

  1. Preheat your oven to 200C / 400F / thermostat 6.
  2. Put the lemon juice in a jug of milk, stir and let curdle for five minutes.
  3. Sift the flour into a large bowl, add the protein powder, almond extract, the cooking power and then the milk.
  4. Line a baking dish with parchment paper. A standard 8 inch cake pan is fine.
  5. Pour the mixture.
  6. Pour jam in the middle and swirl it around.
  7. Sprinkle with almonds and incorporate them into the mixture so that they do not burn on them.
  8. Bake for 25 minutes.
  9. Serve hot.


Hot cake in the oven
This deliciously hot pastry is a cross between a Bakewell pie and a vanilla sponge cake

Gluten free option – swap the flour for gluten-free flour available in most major UK supermarkets or online.

Protein powder – any protein powder will work in this recipe, but we used a vanilla based one to keep it vegan.

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