Vanilla Rum Cake
- Number of Servings: 24
Ingredients
4 1/2 c. Vanilla Protein Powder3 tsp. baking powder1 1/2 c. whole wheat flour6 T. Enova Oil3 tsp. Rum Extract3 tsp. Butter Extract3 tsp. Almond Extract2 c. water
Spray 2, 8x12 in. brownie pans with non stick spray. Pre heat oven to 350 degrees.
Mix all together and spread evenly into pans. Bake 6 - 10 minutes depending upon your oven. Cool cake on cooling rack. Cut each pan into 12 squares and refrigerate.
Note - if you overcook them, they will be extremely dry! After 6 minutes, test every minute. Finished cake should be doughy but not runny.
Variation - You can use lemon extract and poppyseeds OR coconut oil in place of Enova oil and serve with pineapple. Extracts are FREE - so customize this to your liking!
Number of Servings: 24
Recipe submitted by SparkPeople user CHANA27.
Mix all together and spread evenly into pans. Bake 6 - 10 minutes depending upon your oven. Cool cake on cooling rack. Cut each pan into 12 squares and refrigerate.
Note - if you overcook them, they will be extremely dry! After 6 minutes, test every minute. Finished cake should be doughy but not runny.
Variation - You can use lemon extract and poppyseeds OR coconut oil in place of Enova oil and serve with pineapple. Extracts are FREE - so customize this to your liking!
Number of Servings: 24
Recipe submitted by SparkPeople user CHANA27.
Nutritional Info Amount Per Serving
- Calories: 111.6
- Total Fat: 1.9 g
- Cholesterol: 21.9 mg
- Sodium: 90.2 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.9 g
- Protein: 16.2 g
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