Sundays are for coffee’s, cakes and papers. The best day of the week. Rest day in homes all around the Great British isle. Here is a protein and almond cake recipe, that you can indulge in guilt free, but its also perfect for post workout or pre run fuel.

This wasn’t meant to be a blog post. I’ve got a mega week of training clients, training myself, long runs, and more fitness blog events, so was in the process of batch cooking these to help me through afternoons.

I’ve given you two options- pre or post workout, Sans chocolate or without! Consuming protein and carbohydrates after a workout helps to replenish glycogen stores that have been emptied due to your workout. You replenish your muscles so they can recover and grow. For a post workout cake you can add in a small sweet potato into the cake mixture, and skip the extra fats from the dark cocoa/chocolate or extra chopped nuts.

For pre workout do the reverse- skip the sweet potato ad add the fats. By removing carbohydrates pre workout your body is learning to use its fat stores- most ideal for those looking for fat loss. Just have the sweet potato with your post workout meal or dinner instead! I’ve added in a bit of good quality dark chocolate for a treat, but you can skip this and add in extra nuts like pecans instead if cocoa is eliminated from your diet!

If your anything like me, and have not only a Kors handbag, rucksack and NTC tote bag to lug around on a daily basis, these are much easier to pack instead of your protein shaker…just wrap in tin foil and go!

To Make Eight Large Pieces You Will Need…

  • 2 large eggs
  • One small jar smooth almond nut butter
  • 1 teapsoon baking soda
  • 1 scoop protein powder (I use chocolate optimum nutrition but you can use whatever flavour you like)
  • 2 tablespoons date syrup/ honey or a tablespoon of coconut sugar.
  • 2 teaspoons vanilla essence
  • 100g dark chocolate chunks/ or chopped mixed nuts if you don’t want chocolate.
  • 1 small steamed sweet potato, skin off.


Preheat oven to 170c. In a bowl whisk the eggs and vanilla essence. Add in the nut butter and keep mixing till you get a thick gooey batter. Add in the date syrup or honey, and baking soda and stir.

At this point decide whether you are going for sweet potato, or the fats and mix in your choice. Pour the mixture into a greaseproof paper tin and allow to cook for 25minutes in the oven. Leave to cool on the rack before slicing and scoffing!…