Strawberry and Pineapple Protein Cake

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 1 tablespoon of zero/low calorie sweetener
• 1 box vanilla cake mix - we used Noshu Sugar Free Vanilla Velvet Cake
• 1 pack (100g) instant Banana or Vanilla Cream Pudding Mix - we used this Cottees mix
• 1/2 cup good quality dark chocolate chips
• 1 3/4 cup skim milk or milk alternative
• 1 cup fresh strawberries - chopped
• 2 bananas - sliced
• 1 cup pineapple - chopped

1. Step 1: Pre-heat oven to 160 degrees Celsius and line a cake tin with baking paper.
2. Step 2: Chop the strawberries, bananas and pineapple and place in a bowl with sweetener. Set aside.
3. Step 3: Make the Noshu Sugar Free Vanilla Velvet Cake as directed on the packet. Add the protein powder and mix well.
4. Step 4: Evenly place the chopped fruit in the based of the lined tin.
5. Step 5: Spread the cake mixture over top of the fruit.
6. Step 6: Place the Cottees Cream Pudding Mix, milk and chocolate chips in a bowl and mix well.
7. Step 7: Spread the pudding mix over top of the cake mixture in the tin.
8. Step 8: Bake for one hour or until a knife comes out of the centre clean.
9. Step 9: Best served warm with yogurt or cream.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!