Protein Gingerbread Train Cake
Prep time
Cook time
Total time
Makes 8 pieces.
  • 10 large egg whites (330g)
  • 2 tablespoons coconut oil (30ml or 28g), melted
  • ⅔ cup non-fat Greek yogurt (151g)
  • 1¼ cup vanilla Plnt protein powder (vegan blend) (140g)
  • ⅓ cup almond meal (37g)
  • ½ teaspoon vanilla crème stevia (2.5ml)
  • 1½ teaspoons ground ginger (3g)
  • 1½ teaspoons ground cinnamon (3g)
  • ½ teaspoon ground cloves (1g)
  • 1 cup filtered water (240ml)
  1. Preheat oven to 325F (163C).
  2. Mix egg whites, coconut oil, and Greek yogurt until combined.
  3. Add protein powder, almond meal, stevia, and spices. Mix well to a thick batter.
  4. Add water, and mix well.
  5. Pour into 8 cavities of your train cake mold.
  6. Bake for about 40 minutes, until firm and a toothpick comes out clean.
  7. Let cool completely before decorating.
  8. Make icing from confectioners erythritol and water (just enough water for icing consistency), and pipe on as both decoration and to stick candy pieces to the cake.
  9. Enjoy!
If you are using regular coconut oil (the kind that solidifies when cold), you'll want to bring your egg whites and yogurt to room temperature before mixing.

A note about substitutions: because each type of protein powder bakes differently, I would only recommend substituting another pea protein blend in this recipe.
Nutrition Information
Serving size: 1 piece, cake only Calories: 149 Fat: 6g Carbohydrates: 6g Sugar: 1g Fiber: 1g Protein: 17g
Recipe by Andréa's Protein Cakery at