Angel’s Cake- Fuel Pull

Cake! Who doesn’t love cake!  I posted a lovely recipe from a friend the other day, called Angel’s Berry Cake. Man oh man it is divine! The version I posted was “Satisfying”.  My THM buddies know what that means.  Well, the secret or not so secret thing is that the cake is a Fuel Pull when you take off the whipped topping!  Great news!  thought I’d post just the cake recipe with a few ideas for topping that will keep it a Fuel Pull.  Big props to Rohnda Monroy for the idea and beautiful picture of the cake! You should visit her blog.  She has many great Trim Healthy Mama recipes.

angelberrycakefpCake Mix:

  • 1/3 Cup of THM Pristine Protein Powder
  • 2 Tbs + 2 tsp of THM’s Sweet Blend OR 1/3 Cup of Truvia (or 12 packets)  Grind them after you measure it out.(or 1/2 cup of xylitol, powdered)
  • 6 egg whites
  • pinch of salt
  • 1/2 tsp. of vanilla
  • 1/4 cup of coconut flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. of aluminum free baking powder

This is for the basic cake.  You could add other flavors or extracts if you want to get creative!

Pre-heat the oven to 350!

First, beat the egg whites with a shake of salt until they form peaks and become firm!  Add the cream of tartar and stir mix some more until even firmer. In another bowl sift or mix the dry ingredients together well.  You can grind up your Sweet Blend or Truvia in a coffee grinder. Fold the dry ingredients into the egg mixture. Sprayed a 9 by 9 glass baking dish with coconut oil cooking spray.   Pour in the mixture.  Easy! Bake for 25 minutes.  Keep your eye on it in case your oven bakes hotter or cooler than mine. This serves 9 pieces of cake.

Fuel Pull TOPPINGS!

The first FP topping idea is pictured above!  Rohnda used the Lemon Mousse from page 367 in the book, a few berries and a tiny bit of Fat Free Redi Whip!  YUM!!

Tummy Tucking Ice Cream from page 368 would be divine on top!

Another idea from Aleah is to put some Cottage Berry Whip on top!  That can be found on page 379. 

You can use the berry layer on top of the cake as well and keep it a Fuel Pull.

  • 1 and 1/2  cups of berries (mixed, blueberries,blackberries, raspberries or strawberries)
  • 8 packets of Truvia or 1/8th cup xylitol
  • pinch of gluccomanan (add as needed)

In a saucepan, add  mixed berries or the berry of your choice!  Angel made this with all blueberries and it was divine!  I used mixed berries in mine.  Let it bubble and simmer down.  Add 8 packets of Truvia (or 1/8th cup xylitol) and a pinch of gluccomanan.  Let it thicken a bit.  Add more til you get it to the thickness you like.  Kinda like a jelly.   Let it cool.

I hope this gives you some fun, yummy ideas for a delicious Fuel Pull Cake!

The Pin for Pinterest: Angel’s Cake (FP)

2.0 from 1 reviews
Angel's Cake- Fuel Pull
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • ⅓ Cup of Trim Healthy Mama Pristine Protein Powder
  • 2 Tbs + 2 tsp of THM's Sweet Blend OR ⅓ Cup of Truvia (or 12 packets) Grind them after you measure it out.(or ½ cup of xylitol, powdered)
  • 6 egg whites
  • pinch of salt
  • ½ tsp. of vanilla
  • ¼ cup of coconut flour
  • 1 tsp. cream of tartar
  • ½ tsp. of aluminum free baking powder
Instructions
  1. Pre-heat the oven to 350!
  2. First, beat the egg whites with a shake of salt until they form peaks and become firm!
  3. Add the cream of tartar and stir mix some more until even firmer.
  4. In another bowl sift or mix the dry ingredients together well. I did grind up my sweetener.
  5. Fold the dry ingredients into the egg mixture.
  6. Spray a 9 by 9 glass baking dish with coconut oil cooking spray.
  7. Pour in the mixture! Easy!
  8. Bake for 25 minutes.
  9. Keep your eye on it in case your oven bakes hotter or cooler than mine.

Comments

Angel’s Cake- Fuel Pull — 56 Comments

  1. This was wonderful. I made it today for our family’s weekly “Tea Time”

    Do you have any idea how to scale the ingredients down to make it into one of those THM microwave (if you use one) cakes for one (like the muffin in a mug, etc)? Although your recipe is already super easy, it would be nice to be able to make it in a minute in the microwave for those times when a quick snack is needed.

  2. 6 egg whites, what if I use egg whites from a carton….. How much would it be approximate, any idea? Thanks!

    • That is what I used, Linda. The cart had the amounts written on it. I think it’s 1/3 cup for 3 eggs on my carton…so 2/3 cup would be my thought..

      • I had always heard egg whites from a carton didn’t whip up very firm. It worked ok for you? I am glad because that is much more convenient than separating & saving all the yolks!

      • How much of this cake would you have for a FP day in a FC? Also do you eat anything else with this?

        • This has very few carbs in the cake part of it. I can’t remember how many, but not much. I’d say since no fat is involved for the most part that the kicker would be what you put inside as the filling…I use this for a dessert. I guess it could be a snack too. 🙂 Some FP pudding would be nice. 🙂

  3. I was just looking for an easy angel food cake recipe today and didn’t find one that I was sure would be what I should have. And then you posted this on facebook! I will eat angel food cake with my family tonight :). Thank you and great timing!! Sugar-free blueberry syrup for me!!

      • Would you believe that I forgot the protein powder until it’d been in the oven about 5 minutes??? 🙂 Oh well–still really enjoyed it with my blueberries :). Next time, I’ll try it with protein powder.

  4. It did set up–like something with egg whites in it. I’d say it’s a bit more than an inch thick–it actually tasted really good (I think my pan is 8 x 8). I have not been doing THM long so haven’t tried too many recipes outside of basics, but if I didn’t know better, I’d think it went the way it was suppose to.

  5. We can’t get swansons vanilla protein powder here. just a plain whey protein powder no flavour. Do think this will still work if I add a bit more xylitol and vanilla?

    • The powder is unsweetened so I don’t know if you’d need more sweetener but, you could give it a shot!

  6. Just found you on THM! I’m a beauty blogger, nutrition and THM fan, and a yogi. 🙂 Hope to get to know you better! Thanks for this awesome recipe.

  7. I cannot wait to try this! Thank you for posting it and thank you for stopping by my blog and encouraging me!!
    Blessings,
    Rashel

  8. Hey, I was soooo looking forward to this. I tried making it tonight… epic fail. It didn’t rise at all… it was flat on the bottom of my pan and rock hard. I tasted a bite, just to see if I liked it, and the flavour is great, but I’m not a baker at all (drive thru Sue… I love anything pre-made or in box form!), so I’m just wondering if you have ANY thoughts as to why it wouldn’t have risen into a nice fluffy cake like yours?? HELP!!!
    Jen

    • Mine doesn’t rise too high. The trick is in keeping the egg whites fluffy. Folding the ingredients together ver gently at the end. I hope it still tasted good to eat!

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    • I am not sure…maybe you can google that. I’m not a stellar baker. These help with the egg whites.

  10. I am so excited to try this cake!!! Two questions: I bought Xylitol the other day. Does it come powdered or do I need to grind it up? Also, is the coconut flour you mentioned ground up coconut flakes or is it the commercially prepared flour? I know the book makes a distinction and says that you have to use the correct kind for their different recipes. Thanks!!

    • Coconut flour us what I buy. You can grind up your xylitol. It will be finer in texture.

  11. Hi Jennifer, I made this cake twice already but both times they came out a bit dry. Do you have any suggestion? I use fresh eggs since I read that carton eggs don’t whipped up to stiff peaks. Does yours work fine with carton egg whites? It would be so much more convenient and I would make it more often. 🙂

    • I do use egg whites from a carton. I mix it a bit longer but, it always works. I did a bit extra on the whites this last time I made it and used 1 1/2 cups of liquid egg whites.
      Perhaps not baking it so long would help on the dryness? I’ve not had that issue before. 🙁

  12. I have the homemade stevia. Xylitol & stevia mixed. Would I still need 1/2 cup, or stick with 1/3 cup? Thanks

  13. A little confused, I was reading the comments. Earlier you said 2/3 cup liquid egg whites, then I saw 1 1/2 cup liquid egg whites. Can you please confirm. Also, were you able to come up with a MIM version recipe? Thanks

    • 1 1/2 was for a different cake! That’s 8 egg whites! Oopsie! I did use that much the other day and it was great! Now I know why it was thicker! lol

  14. I am so thankful for you…you have made this lifestyle change so much easier..your recipes are definitely a lifesaver lol….once again thank you..my cake is in the oven now!

  15. This was delicious! I doubled the recipe in a 9×13 and baked it for 25 minutes. Not too dry, not too moist. I topped it with raspberry slim belly jelly and vanilla pudding. One of the best fuel pull desserts I’ve had in a long time!

  16. Thank you for making the recipe printable. I love angel food cake and can’t wait to make this today!!!

  17. Going to make for sure. BUT… I have a different question that you might could answer, some of the recipes I have seen need coco powder. I am not much for chocolate , so if I was to leave out the chocolate what would I need to use more of? (Almond flour, coconut flour, etc)
    Thanks

  18. I just don’t know what happened, but this was an epic fail for me, too. Perhaps the type, or brand of whey protein powder makes a difference. My beautiful, fluffy, whipped egg whites simply disintegrated while gently folding in the dry ingredients. I went ahead and baked the mess, and it came out very crumbly, dry, and not pleasant to taste. I salvaged it, by breaking up the crumbles, and beat up 2 eggs and 2 cups of almond milk with some on plan sweetener and cinnamon, poured over the dry crumbles, and baked for 30 minutes. It became an impromptu bread pudding.

    • Sorry I can’t help you out with any hints or advice. It’s not a super moist cake, like a box cake. The texture of low carb cakes can be a bit different. Glad you made a bread pudding! 🙂

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