Sunday Morning Strawberry Protein Bundt Cake... The Clean Treat!

 After a weekend of indulging, I felt the desire to create a cake that I
could incorporate into my meal plan for the week as a clean & healthy snack.

Whenever I title any of my cakes, "The clean Treat", they will always be made without chocolate chips, sprinkles, or any extra sugary goodies.  If the words, "The sweet treat" appear in my post's title, then it will be a given that they are not clean and filled with chocolate chips, sprinkles, or something of the kind.:)

This morning's cake is similar to my carrot cake, but just tweaked the ingredients to make it a strawberry almond cake.  Next time I will use fresh strawberries and omit the truvia I sprinkled on the pan
before filling it with the batter because the truvia burnt and although it thankfully doesn't taste burnt, it definitely would look better with out the black color.

The quick and easy recipe is as follows:

1 can of garbanzo beans, rinsed and drained.
5 eggs
2c. Strawberries
1tsp. Strawberry extract
1tsp. Almond extract
1tsp. Baking Powder
1/2tsp. Baking soda
1/2c. Raw honey
6 scoops Body Fortress strawberry protein powder
1tsp. Truvia
1/2c. Sliced almonds

Pre-heat oven to 325'
In a food processor, blend all the ingredients except the truvia, 5 strawberries, and almonds.
Blend until very well pureed.
Pour into a mixing bowl and fold in 1/2 of the almonds.
Spray bundt pan with cooking spray, and place slice strawberries
around pan as pictured.
Sprinkle the remaining almonds on top of the strawberries, as pictured.
Sprinkle pan with truvia  ( I would recommend leaving this step out, however you could mix the truvia into the batter if you would still like to have the sweetness added.
Pour batter into bundt pan.

Bake for 35-40min.
Let cool for 15min. in the pan, then transfer cake to a wire cooling rack.

Slice into 22 pieces.

Calories/slice: 122.5
Fat: 3.2g
Carbs: 7.3g
Fiber: 1.6g
Protein: 11g

The final product... Delicious!