Gluten Free Cake Batter Smoothie

Gluten free, dairy free, and CLEAN Cake Batter Smoothie! I know you might be thinking, “How do you know what cake batter tastes like?” Well because I have eaten it. Yes, I have eaten cake batter while making a cake. Not like massive spoonfuls; just enough of a taste to fully enjoy that raw cake-y goodness on my taste buds. Which is why I was SO delighted when I made this smoothie recipe and it came out tasting like cake batter!

No, there is not actual cake batter or cake IN this smoothie. It just so happened to taste exactly like it once blended up all nice and creamy!

This past year I got into the habit of steaming and then freezing some veggies, like cauliflower, zucchini, and sweet potatoes. Steaming the vegetable first and then freezing helps with bloat and digestion, as well as keeping it nice and cold in your smoothie. It basically turns it into a delicious veggie ice cube packed with nutrients.

With October right around the corner, so is our Cleansing with Food workshop! If you are unfamiliar with this online and in-person cooking workshop we do each season, read more about it HERE. We begin each day during the 21-day workshop with a smoothie. As you can imagine, there are only so many repeat smoothie recipes you can have before you need to switch it up. I mean, our Blueberry Kale and Matcha Green Tea Latte smoothies are delicious, but I needed some new ones to add in. Which is why I made this recipe!

Scroll down for the full recipe!

 

 

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cake batter smoothie

Gluten Free Cake Batter Smoothie

100% clean! You won’t even believe it. The goal of this was to make a low-sugar smoothie. You can leave out the dates for a truly low glycemic recipe, or add up to two dates to make it sweet as cake (wink wink). This recipe is a template for you. Try different variations, add more or less of the ingredients to make it your own!

Ingredients

Units Scale

810 oz. cashew milk or homemade nut milk (use less liquid for thicker consistency)
11/2 cups of cauliflower florets, steamed and frozen
12 Medjool dates, pitted (optional)
Vanilla protein powder
12 tablespoons cashew butter
1 tablespoon chia seeds
1 teaspoon maca powder
1/2 teaspoon Ceylon cinnamon
Pinch of Celtic sea salt
Vanilla extract, alcohol free
Handful of ice

Instructions

Put all ingredients into blender. Mix on high for 1-2 minutes until nice and creamy. Enjoy as is! Top with shredded coconuts, toasted seeds, nuts, coconut shreds, cacao nibs, and/or granola. If you are feeling extra, add Simple Mills broken up cake with cacao nibs and some sprinkles haha

  • Author: Curry Girls Kitchen

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