Thick, creamy and chock full of sprinkles, this Cake Batter Protein Smoothie tastes like a slice of vanilla cake – without any of the gluten, dairy or refined sugars! Vegan / Gluten-Free
So there’s something happening this week in my house but I’m not real big on talking about it, so instead I figured I’d be real subtle and just post a recipe that represents it. It’s sort of a win-win for everyone if you think about it – I get to be cryptic and avoid the subject while you get a delicious recipe, fair trade off don’t you think?
This weekend was pretty lowkey for Ninja and I as I was trying to fight off that horrible cold that’s been floating around lately. It never developed into anything full blown but it did slow me down quite a bit. Well, that and it totally made me sound like a man. I’ve got a pretty annoying voice anyway but then you add a cold to it and BOOM! full blow gravely, man voice. Ninja is a pretty lucky guy, don’t you think? 😉
Anyway, aside from trying to sleep as much as I could [and failing] I did manage to get in the kitchen for a few recipes that I’m pretty excited to share with you guys.
Starting of course with this Cake Batter Protein Smoothie.
And yes – I put whipped cream on top of my smoothie. Don’t judge me.
Though if I’m being 100% open with you guys, I absolutely enjoyed this photshoot for the sole reason of the multiple squirts of whipped cream that ended up in my mouth. I also may have tossed a handful or two of rainbow sprinkles into my mouth. Child until the end, my friends.
Full disclosure, I always pick rainbow sprinkles for my frozen yogurt topping. There’s just something about the darn things that make me happy.
But enough about the sprinkles, let’s break down this Cake Batter Protein Smoothie.
Believe it or not, the weather in my neck of the woods has actually been really nice lately. Like, mid-70s nice, which is sort of freaking me out if I’m being honest. While I adore the produce that comes along with the summer months I am not a fan of the high temperatures, so I’m hoping that the weather dips back down real soon to give me at least another month or two of scarf wearing weather.
You see where this is going, right? Warmer weather = all things smoothies.
And while I typically add greens to my smoothies [which you could still do with this cake batter protein smoothie!] I wanted to create something a little more….celebratory, if you will 😉 Hence the sprinkles!
Now let me be clear – no smoothie will ever replace a real slice of cake. Unless an actual slice of cake is added into a blender with some milk and blended smooth, there’s never going to be a smoothie that tastes as good as a slice of vanilla cake.
That being said, I’d like to think that this Cake Batter Protein Smoothie comes pretty close.
Then again according to my siblings I’m “weird” and eat “weird” foods, so I could be totally off base with this one. You be the judge though – try it out and let me know! 😉
- ¾ cup almond milk
- 1 banana, frozen
- 1 tablespoon coconut butter
- 1 scoop vanilla protein powder, plant-based
- ½ teaspoon vanilla extract
- rainbow sprinkles
- whipped cream, dairy-free
- Add the almond milk, banana, coconut butter, protein powder and vanilla extract to a high speed blender. Blend on high until smooth.
- Add sprinkles to the blender if using and pulse a few times to distribute sprinkles.
- Pour smoothie into a glass and top with whipped cream, if desired, and more sprinkles.
Rainbow sprinkles – yay or nay?