This recipe for Gingerbread Protein Cake was inspired by an all-natural Dutch snack cake called Snelle Jelle Krachtige Kruidkoek, which I believe translates to “Fast and Furious Powerful Spice Cake.” :)
I used the same cake base as with my blueberry protein muffins, but sweetened this cake with apples. I find that apples and pears work well in protein cakes, as their tastes are mild and they provide a great deal of moisture.
To simulate the glazed edge, I brushed the cake with maple syrup that was spiced with cloves.
The result was a delicious snack cake that received rave reviews by friends and family. It is a light, moist cake with just a touch of sweetness from the apples and maple glaze. Try it for the holidays!
- 8 large egg whites 264g
- 1 ½ cups chopped apples 188g
- 1 teaspoon alcohol-free vanilla extract
- ¼ cup coconut flour
- ¼ cup almond meal
- ½ cup natural vanilla rice protein powder
- ½ cup natural vanilla whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅜ teaspoon ground cloves
- 2 tablespoons maple syrup
- ⅛ teaspoon ground cloves
- Preheat oven to 325F (163C).
- Blend the egg whites, apples, and vanilla for about 30 seconds.
- Add the rest of the ingredients for the cake and blend for another 30 seconds. Scrape down the sides of the blender with a spatula, if necessary, and blend again until well combined (another 30 seconds or so).
- Pour batter into a 7" or 8" square pan, or any baking pan of similar size. (If you are not using silicone bakeware, be sure to line your pan with parchment paper.)
- Bake for 20-25 minutes.
- Remove from oven and let cool.
- Mix maple syrup with cloves, and brush over top of cake.
Almond meal can be made by pulsing almonds in a food processor. Sift out the large pieces and pulse again. Be careful not to overprocess, as this will give you almond butter.