Turns out you can have your cake and eat it too. This marble cake is delicious but also has impressive macros, fitting easily into your healthy lifestyle.

Shop ingredients

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

Organic Baking Powder – 150 g – phosphate-free cream of tartar powder for healthier baking

Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

£8.89

£7.73

Grass‑Fed Whey Protein – 1 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£39.99

Nutrition (1 serving)

121 kcal
12 g carbohydrates
5 g fats
7 g protein

Per 18 portions

300 g spelt flour
30 g vanilla protein powder
1 packet baking powder
50 g erythritol
1 pinch salt
3 eggs
400 ml kefir
50 g ghee
1 tbsp cocoa powder
30 g chocolate protein

Instructions

Preheat the oven to 170 °C.
Mix all the dry ingredients in a bowl - flour, vanilla protein, baking powder, erythritol and salt.
In a separate, bigger bowl, mix the egg, room‑temperature ghee, and 300ml of kefir until they're a smooth foam. Then add the dry mixture from step 2.
Divide the dough into thirds. Mix 1/3 with 100ml of kefir, cocoa and chocolate powder.
Properly grease a Bundt cake tin with ghee.
Pour 1/3 of the original dough in, then add the third with the cocoa and chocolate powder, and then the remaining dough. You can help the marble effect with a couple of zig‑zag movements with a wooden skewer or toothpick.
Cook in the preheated oven for 45 minutes, or until the cake is golden brown. You can test if it's ready by inserting a toothpick. It should come out clean, with no dough sticking to it.
Make sure you take some pictures for Instagram before it's all gone!

Products used in the recipe