Cake Batter Everything

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Thanks to this recipe for cake batter butter, I discovered that vegan butter extract exists, and started going a little overboard making all things cake batter.

Then I decided to make a raspberry cake batter smoothie.

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It’s basically two cups nondairy milk, a scoop of vanilla protein powder (I use Vega Essentials), 1/3 cup frozen raspberries, one banana, 1/2 tsp vegan butter extract, 1/2 tsp almond extract, and 2 tsp vanilla extract. I also added in some vegan sprinkles, So Delicious coco whip to make it creamier (about 1/3 cup in the smoothie, and more for the topping), and drank it out of a fun straw. If you make the nut butter, you can also add a tablespoon or two into the blender.

Enjoy!

PS: If you like vegan, gluten free, soy free, and protein packed waffles, check out the new Fitquick birthday cake flavor…I haven’t tried it yet but I love their stuff and can’t wait until I can!

 

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Peppermint Patty Green Smoothie!

ImageI’m pretty sure this is not too unique of a recipe or idea. But I made it myself and it was so good (and simple!) that I wanted to share it here (though I already shared it on the Banana Curl, Vegan Girl Facebook page).

Recipe:

Ingredients:

  • 1 cup vanilla almond milk
  • 1 whole banana (broken up into smaller chunks)
  • 3 mint leaves
  • 1 cup spinach
  • 1 tbsp raw cacao powder
  • 1 tbsp vegan unflavored protein powder
  • Liquid stevia to taste
  • Peppermint extract (just a tiny amount, probably less than 1/8 tsp)
  • Ice (2 handfuls but use whatever amount you want)

Directions:

Blend all ingredients in a full size blender. Depending on your blender’s strength and other factors, you may need to scrape down the sides halfway through blending. 

Enjoy!