Lil Buff Photo 5

Lemon Raspberry Lil’ Buff Cake

Lil’ Buff is a product I’ve never heard of before, but now that I know it exists, I simply can’t live without it! Their motto is literally “Eat Cake, Get Buff”- who doesn’t want to improve their diet and musculature without any sacrifices? Packed with more protein than a protein bar, this fluffy cake can be baked in the oven or in the microwave. And it tastes like a regular cake! The texture and flavor are spot on; my only critique is the protein powder aftertaste. But since you and I both know I will never stop eating cake, I can’t complain when the cake is actually nutritious.

We used a lemon cake mix and followed the directions on the back of the package. (Each package is sized for one large single serving or a lighter dessert for two.) Then, we added some fresh raspberries to the batter and baked it. Once it was cool we spread a very generous helping of Lil’ Buff’s cashew-based frosting (Natty ‘Nilla) on top. If you’re feeling gourmet, boil some raspberries to make a raspberry sauce or just garnish with a handful of fresh raspberries. Finish with the sprinkles that came taped to the back of the package to complete this fruity, citrus delight.

AuthorCarley KnutsenDifficultyBeginner

Cake
 1 Packet Lil' Buff Leaner-Lemon Cake MIx
 ½ cup Unsweetened Applesauce
 1 Egg White
  cup Almond Milk
 ¼ cup Fresh Raspberries
Raspberry Sauce
 1 cup Fresh Raspberries
 2 tsp Cornstarch
 3 tbsp Sugar Substitute
 ½ Can Natty 'Nilla Frosting
Garnish
 Fresh Raspberries

Cake
1

Combine the wet ingredients together in a small heat-proof pan/bowl. Add the raspberries and cake mix; stir until homogenous. To cook, either microwave for 2 minutes and 30 seconds or bake in a 350 degree oven for 20-25 minutes. Once the cake has cooked, allow to cool before frosting.

Raspberry Sauce
2

Combine all the ingredients in a saucepan and bring to a boil. Once the mixture begins to thicken, remove from heat and allow to cool. Scrape the sauce into a sieve and strain the seeds from the sauce. Pour the sauce into a squeeze bottle or a small plastic bag with one of the corners cut off. Frost the cooled cake with the Natty 'Nilla cashew frosting and garnish with fresh raspberries. Drizzle raspberry sauce over the cake and add the sprinkles that come taped to the back of the cake mix.

Ingredients

Cake
 1 Packet Lil' Buff Leaner-Lemon Cake MIx
 ½ cup Unsweetened Applesauce
 1 Egg White
  cup Almond Milk
 ¼ cup Fresh Raspberries
Raspberry Sauce
 1 cup Fresh Raspberries
 2 tsp Cornstarch
 3 tbsp Sugar Substitute
 ½ Can Natty 'Nilla Frosting
Garnish
 Fresh Raspberries

Directions

Cake
1

Combine the wet ingredients together in a small heat-proof pan/bowl. Add the raspberries and cake mix; stir until homogenous. To cook, either microwave for 2 minutes and 30 seconds or bake in a 350 degree oven for 20-25 minutes. Once the cake has cooked, allow to cool before frosting.

Raspberry Sauce
2

Combine all the ingredients in a saucepan and bring to a boil. Once the mixture begins to thicken, remove from heat and allow to cool. Scrape the sauce into a sieve and strain the seeds from the sauce. Pour the sauce into a squeeze bottle or a small plastic bag with one of the corners cut off. Frost the cooled cake with the Natty 'Nilla cashew frosting and garnish with fresh raspberries. Drizzle raspberry sauce over the cake and add the sprinkles that come taped to the back of the cake mix.

Lemon Raspberry Lil’ Buff Cake

Sponsored by Lil’ Buff Protein Cakes.

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