cake batter smoothie

Posted by on May 3, 2013 in desserts, featured, smoothies | 2 comments



Growing up, I loved to bake.  Chocolate chip cookies were my favorite.  More often than not, by the time the cookies were baked, I wouldn’t even be hungry for more than a bite because, you see, I had satisfied my craving by nibbling on the dough in the process.  Sometimes I think I my main motivation for making cookies was to eat the dough.  Whoever came up with cookie dough ice cream and cookie dough bites is a genius, as these were some of my favorite treats in my sugar-holic, gluten eating days.


Another one of Rob and my favorites to bake was yellow cake with chocolate frosting.  Like Betty Crocker or Duncan Hines – whichever boxed variety was on sale.  I shared on my “about me” page that before we had children, we were known to bake a yellow cake and eat it for dinner!  Yes, I showed absolutely no self control with my sweets.  And with two of us living in the same house with insatiable sweet tooths, we were terrible!


So this smoothie (almost like a milkshake!) is right up my alley – flavored like yellow cake batter – buttery, with a cake-y texture and a hint of vanilla and almond.




To achieve the buttery flavor, I used a heaping tablespoon of macadamia nuts and a tablespoon of coconut butter (coconut oil or macadamia nut oil will do).  I added a frozen banana and almond milk for creaminess and a dried fig and extracts for sweetness and flavor.  If you don’t have a dried fig, a couple of medjool dates will work just fine.  I flavored the cake batter smoothie with vanilla and almond extracts.





For a cake-y texture, I added a scoop of Sunwarrior raw vanilla protein powder.  Any vanilla flavored protein powder will work, but I like Sunwarrior because it lends a grainy texture that to me, helps the smoothie resemble cake batter.  Sunwarrior protein is a combination of cranberry, pea, and hemp protein, and I like that it is vegan, raw, and easy for my body to digest.





Before blending the smoothie, I prepared my glass by coating the rim with honey, and then dredging the rim through dark chocolate shavings.  I made the dark chocolate shavings by processing a handful of dark chocolate chips in my Magic Bullet.




I blended the smoothie for at least 30 seconds, so the macadamia nuts and fig would be smooth.  What a delicious yet fairly guiltfree dessert with a little added protein boost.  To make the smoothie even more guiltfree, add some spinach for a green cake batter smoothie.  I promise you won’t even taste the greens.





cake batter smoothie
Recipe type: dessert, smoothie
Serves: 1

  • 1 tablespoon macadamia nuts
  • 1 tablespoon coconut butter (coconut oil or macadamia nut oil will work)
  • 1 frozen banana
  • 1 dried fig (2 medjool dates will work)
  • 1 cup almond milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 scoop vanilla protein powder
  • optional: honey and dark chocolate shavings to garnish

  1. Process a small handful of dark chocolate chips in a food processor or Magic Bullet.
  2. Prepare glass by coating the rim in honey and then dredging the rim in dark chocolate shavings.
  3. Blend together all other ingredients until smooth, and pour in the prepared glass.


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  1. Cake batter in a smoothie? And look at that rimmed glass!

  2. this looks great. coconut butter is my latest obsession. I think Ive only bought three jars total but I end up eating them so fast that I had to stop getting them. it’s definitely in my “I could live off this” foods category.

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