This gingerbread protein cake brings together warm spices, a hint of sweetness, and a boost of protein. The soft cake texture pairs perfectly with the spiced maple glaze, making it ideal for a festive snack or a post-workout treat.
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Ingredients
Egg Whites
Egg whites add protein, provide structure, and keep the cake light.
Chopped Apples
Apples add natural sweetness and moisture to the protein cake. Any kind of apple will work, as will unsweetened applesauce.
Vanilla Extract
Vanilla extract enhances the flavor of the cake. I like this baking vanilla for the flavor, low alcohol content, and reasonable price.
Coconut Flour
Coconut flour adds fiber and contributes to the tender cake texture.
Almond Flour
Almond flour also contributes to the tender cake texture, with a slight sweetness and nutty flavor.
Vanilla Rice Protein Powder
Vanilla rice protein balances the whey protein, creating a stable but soft cake texture.
Vanilla Whey Protein Powder
Vanilla whey protein concentrate enhances the protein content of the cake and provides a soft crumb.
Baking Powder
Baking powder ensures the cake rises evenly.
Ground Ginger, Cinnamon, Cloves
The warm spices of ground ginger, cinnamon, and cloves give this cake the gingerbread flavor.
Maple Syrup
Maple syrup sweetens the glaze naturally and complements the warm spices. Sugar-free maple syrup works here as well.
Ground Cloves (for glaze)
A bit of ground cloves adds depth and warmth to the glaze.
Equipment Needed
Blender: Combines ingredients quickly and ensures a smooth batter. (If you don't have a blender, use ¾ cup applesauce instead of apples.)
7” or 8” Square Pan: Bakes the cake evenly. Silicone pans work well to avoid sticking, but parchment paper works for other types of pans.
Spatula: Scrapes down the blender sides for even mixing.
Oven: Bakes the cake to perfection.
Instructions
1. Preheat oven to 325°F (163°C).
2. Blend the egg whites, apples, and vanilla for 30 seconds.
3. Add the remaining cake ingredients to the blender. Blend for another 30 seconds. Scrape the blender sides with a spatula and blend again until smooth.
4. Pour batter into a 7” or 8” square pan. Line the pan with parchment paper first, if not using silicone bakeware.
5. Bake for 20-25 minutes. Check for doneness with a toothpick; it should come out clean.
6. Remove from the oven and let the cake cool.
7. Mix maple syrup and cloves for the glaze. Brush the glaze over the cooled cake.
Ingredient Substitutions
Substitute the whey and rice protein powders with pea protein powder for similar results.
Replace chopped apples with unsweetened applesauce if you don't have a blender.
Use honey or agave syrup instead of maple syrup for a slightly different glaze flavor.
Recipe Variations
- Add chopped nuts or raisins to the batter for texture.
- Top the cake with a sprinkle of powdered erythritol or cinnamon for extra decoration.
- Use a muffin tin instead of a square pan for individual servings.
Storage Info
Refrigerate the gingerbread protein cake for up to 5 days. Let it come to room temperature before serving.
For longer storage, freeze slices wrapped in plastic wrap in a sealed container for up to 3 months. Thaw overnight in the fridge.
Frequently Asked Questions
No, this recipe relies on the combination of whey and rice proteins for texture. If you want to use just one type of protein powder, pea protein (or pea protein blends) should work.
Yes, but the glaze adds a lot of flavor and moisture.
Insert a toothpick into the center. If it comes out clean, the cake is done.
Yes, honey or agave syrup work well.
Overmixing or using only whey protein powder can make the cake dense.
Yes, adjust the spice quantities to your preference.
A 7” or 8” square pan works perfectly. Adjust baking time for larger or smaller pans.
While the protein powders can be subbed to all pea protein, I don't think we can sub anything for the 8 egg whites that will provide as much structure to the cake.
Yes! Cream cheese protein frosting pairs well with the gingerbread flavor.
This gingerbread protein cake brings festive flavors with a protein-packed twist. Try it for a seasonal treat or as part of your meal prep routine!
Recipe
Gingerbread Protein Cake with Spiced Maple Glaze
Ingredients
Cake:
- 8 large egg whites 264g
- 1 ½ cups chopped apples 188g
- 1 teaspoon vanilla extract
- ¼ cup coconut flour
- ¼ cup almond flour
- ½ cup vanilla rice protein powder
- ½ cup vanilla whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅜ teaspoon ground cloves
Glaze:
- 2 tablespoons maple syrup
- ⅛ teaspoon ground cloves
Instructions
- 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.
- Enjoy!
Notes
- Add chopped nuts or raisins to the batter for texture.
- Top the cake with a sprinkle of powdered erythritol or cinnamon for extra decoration.
- Use a muffin tin instead of a square pan for individual servings.
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