Want to have your Carnivore Cake and eat it, too?! Well, now you can.

I did it. I made it happen, guys. You can thank COVID-19 for this. Apparently, I am unable to sit still for more than an hour 😀

Unlike the popular “oopsie” style cake recipes, this one is made without any cream cheese. It’s closer in taste to that of Profiteroles or Cream Puffs. The first time I made it, I assembled it into “mini” personal-sized cake pans, which were the perfect personal size and required far fewer dishes. So keep this in mind as that’s always an option.

The recipe will honestly work well in any size or shape of serving-dish, it’s even fantastic as a trifle! The base recipe can be halved or doubled very easily to accommodate smaller or larger cakes.

Not Carnivore? Want to jazz it up a bit? Throw some chopped up berries between the layers and blow the socks off of all your guests! Or how about drizzling some melted dark chocolate on top? The options are truly endless.

PRO TIP: Use a different flavour of Whey Protein Powder to make a different cake! 

These cake bases are pretty fool-proof to cook! Due to the base of them being, well, eggs… they will stay pretty dang moist in the case of accidental over-bake.

The Whey Protein is a pretty essential ingredient to this recipe. A replacement that may work is Egg-White Protein Powder – However, this will drastically change the consistency. The immunoglobulins in the Whey are what really give this recipe it’s texture.

Just like my Nourished Carnivore Bread recipe – these “cakes” will rise up significantly in the oven only to deflate and solidify while cooling. However, ensuring they are even prior to cooking will make the layering and stacking much easier.

This is incredibly adaptable. You can add all-natural food dyes to the Whipping Cream for a fun birthday cake or even change the extract from Vanilla to Lemon for a cool and zesty summer cake!

PRO TIP – Be careful not to overwhip your Cream! Unless, of course, you intend to make butter 🙂 

Just the same as my Nourished Carnivore Bread recipe, you need EXTREMELY STIFF egg white peaks!

When you think you’re done whipping – whip 5 more minutes. You cannot overwhip egg whites, so do not fear! This can take anywhere from 10-15 minutes of HIGH SPEED whipping with a hand mixer (this will also give you amazing shoulders, ha!). Obviously, if you have a stand mixer, you can simply set it and watch the magic unfold while the rest of us peasants slave away.

How do you know if your whites are stiff enough? Turn the entire bowl upside down. If it doesn’t move, not even a little bit, you’re probably safe. But for the heck of it? Whip 5 more minutes!

PRO TIP: To bake a more traditional-style cake, simply use 3 8″ ROUND baking pans! Assembly is easy, too! Just stack on a round cake board (like these) and finish with a more traditional icing-method. You may need to increase the amount of whipped cream in order to get a thick enough “outside” layer for icing. Don’t be afraid to try piping, too! 

Prep Time: 20 mins ｜Bake Time: 25-35 mins ｜Total Time: 45-55 mins ｜Serves: 8

What You Need:

• 2 9.5 x 7 Baking Pans
• 10 Large Eggs, Separated (reserve yolks)
• 4 Tsp Vanilla Extract, Separated
• 2 Scoops Vanilla Whey Isolate Protein Powder (unsweetened is fine)
• 2 Tbsp Swerve (optional, unnecessary if Carnivore)
• 5-10 Drops Stevia (optional, unnecessary if Carnivore)
• 3.5 Cups Heavy Whipping Cream, Cold
• ¼ Tsp Cream of Tartar
• ¼ Tsp Salt
• Tallow, Lard or Butter (to grease baking pans)
• Parchment Paper (to line baking pans)

CAKES:

1. Preheat oven to 350F. Grease 2 Baking Pans with Tallow, Lard or Butter. Cut parchment to line the bottom of the baking pans. Set aside.
2. Whip Egg Whites with Cream of Tartar until VERY VERY stiff peaks. Set aside.
3. In a separate bowl, beat Yolks at high speed until thicker and lighter in colour. Add in Swerve, Salt and half of Vanilla Extract.
4. Slowly beat Protein Powder into the Yolks. It will thicken up, but continue beating on low for 1 minute or until smooth and gluey.
5. Scoop 2 large dollops of Egg Whites and beat into Yolk mixture, on low, until a smooth, pudding, consistency.
6. Using a spatula, slowly and gently, fold Yolk Mixture (¼ at a time) into Egg Whites until incorporated. Being careful not to disrupt the fluff!
7. Pour complete mixture into greased and lined Baking Pans, ensuring there are no gaps.
8. Bake for 25-35 minutes or until golden brown and firm to the touch.
9. Allow to cool 5 minutes before removing to a cooling rack.

ICING:

1. While cakes are cooling; add Whipping Cream, desired amount of Stevia Drops, and the remainder of the Vanilla Extract to a large bowl.
2. Whip on high speed until thick and fluffy. You should be able to tilt the bowl without the Cream moving! Set aside.

ASSEMBLY:

1. Spread a thin layer of Whipped Cream on the base of your desired serving dish(es).
2. Top with the first sheet of cooled Cake. Spread an even, generous, layer of Whipped Cream on top.
3. Repeat step #2, evening out the top layer.
4. Cover tightly and refrigerate for at least 6 hours to set up.
5. Slice and serve!