Gingerbread Protein Cake with Spiced Maple Glaze
Makes 1 cake, 6 pieces.
Servings: 6 servings
Calories: 175kcal
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
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.
Nutrition
Serving: 1/6 recipe | Calories: 175kcal | Carbohydrates: 16g | Protein: 20g | Fat: 4g | Fiber: 4g | Sugar: 9g