Baklava Protein Cake

For the Cake

• 1 cup unsweetened almond milk
• 1 large organic egg
• 1/4 cup monk fruit
• 1/4 cup + 2 tbsp Greek yogurt 
• 1 tsp organic vanilla extract
• 1 1/2 cups organic all-purpose or oat flour
• 30g organic unflavored protein powder
• 2 tsp baking powder
• 1/2 tsp cinnamon 
• 1/4 tsp baking soda
• 1/2 tsp salt

Nut Layer

• 1/2 cup (70 g) raw almonds
• 1/3 cup (40 g) raw walnuts
• 1/3 cup (40 g) raw pistachios
• 1 cup organic soft dates, pitted
• Zest of 1 lemon
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp organic maple syrup

Syrup Topping:

• 1 1/2 tbsp maple syrup
• 2 tsp lemon juice
• 1/8 tsp organic vanilla extract
• 2 tsp water

1. Preheat oven to 350°F and line a 9×5 inch standard loaf pan with parchment paper.
2. Prep the cake: Add all of the dry cake ingredients together in a large bowl & whisk. Then, add in the wet ingredients & mix until just combined.
3. Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.
4. Add in the dates, lemon zest, salt, and cinnamon, and maple syrup. Process again until the dates break down & the mixture is sticky.
5. Assemble the cake: Add half the batter. Distribute half the nut mixture on top of the batter. Repeat with remaining batter and cake mixture.
6. Bake for 35 minutes covered with a piece of of foil, and 15 minutes uncovered, or until a toothpick comes out clean.
7. Prep syrup topping: While your cake is baking, make your syrup topping by mixing together all the syrup ingredients in a small bowl or measuring cup.
8. Let loaf cool for 10 minutes then top with syrup topping and anything else you’d like! I added extra lemon zest & a drizzle of honey.