Healthy Vegan Cake Batter Shake

CAKE SHAKE! Super excited to share this recipe. It’s such an awesome, healthier treat with over 12g protein and just 6 simple ingredients. This was a really fun recipe to test. It took quite a few trials to get it just right, but I definitely heard no complaints from my husband or 5 year old daughter (my official taste testers) as I overflowed them with my best attempts at cake-tasting drinks this past month. 😉 I played around with several variations/ingredients and we all finally agreed this was the winner. The almond butter packs 6 grams of protein, and there’s another 6.75 grams from the soy milk. So it tastes totally indulgent yet has some pretty healthy ingredients and is pleasantly filling. Feel free to make it a bit more festive with some Coco Whip & vegan sprinkles if you’d like! (PS – have you guys tried Coco Whip?! SO GOOD.) I love how there are so many vegan alternatives out on the shelves now! Enjoy!!

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Vegan, gluten-free, oil-free
Serves 1

Ingredients
3/4 cup organic soy milk
1 very ripe banana (frozen recommended)
1 3/4 Tbsp. almond butter
1 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/8 tsp. almond extract – just a few drops!*
Optional toppings: coconut whipped cream (coco whip!) and vegan sprinkles (I use Let’s Do Organic Sprinkelz confetti)

Directions
Add all ingredients to a blender and blend until smooth.
Top with coco whip and sprinkles if desired!

*Notes:
Almond extract is pretty concentrated so it just takes a few drops otherwise it will overpower the smoothie.
I also use plain, unsweetened soy milk, so if you use sweetened and/or vanilla feel free to slightly tweak the maple syrup and vanilla extract if desired.

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