If cake were the new Super-food, this would be the recipe.
Protein Cake? Watching what you eat and reigning in your macros doesn’t mean you’re stuck with bland
foods. Cake can be part of your life, even while getting ripped. And THIS cake is one you will want to keep
making. Each piece is darn big and with 9 grams of protein, 6 net carbs, and only 1 gram of fat, you can fit a
couple pieces into your day. Apple sauce with pumpkin puree gives it a buttery cake texture, and each piece
pops with a ton of flavor from the cinnamon and cream cheese. You’ll want a second piece, and since it’s
only 80 calories, knock yourself out.
Protein Cake Ingredients
- 1 Cup Bob’s Red Mill low carb baking mix
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon sea salt
- 1/2 Cup Splenda (the kind that’s used for baking and can replace sugar cup for cup)
- 1 Cup vanilla Whey Protein
- 4 Teaspoons of cinnamon
- 4 Egg whites
- 1/2 Cup apple sauce
- 1 Cup pumpkin puree
Protein Cake Frosting Ingredients
- 1 Cup fat-free cream cheese
- 1/3 Cup Walden Farms pancake syrup
- 1/3 Cup vanilla Whey Protein
- also 1/3 Cup crushed walnuts (optional)
Protein Cake Instructions
- Preheat the oven to 180 degrees Celsius and spray a 9×9 baking dish with cooking spray.
- In a medium bowl, mix your dry ingredients together: baking mix, baking powder, baking soda,
Splenda, salt, cinnamon, and protein powder.
- In a separate large bowl, mix your egg whites, pumpkin puree, and apple sauce, then pour it into
your dry mixture. Stir them together but don’t over mix.
- Pour it into your baking dish and bake for 20-25 minutes depending on your oven. Stick a toothpick
in and when it comes out clean, it’s done. Set it aside and let it cool.
- In a smaller microwave-safe dish, soften the cream cheese. Add the syrup and protein powder and
stir together well. Add walnuts if you choose. Spread it evenly onto your (cooled-off) cake and cut into 12 pieces.
- Calories: 80
- Protein: 9 grams
- Fat: 1 gram (without optional walnuts)
- Carbs: 6 grams
Pumpkin has many health benefits. It’s high in beta-carotene, a carotenoid that your body turns into vitamin A.
Vitamin A can neutralize free radicals, stopping them from damaging your cells. Fun-fact: Beta-carotene acts
as a natural sunblock. That, along with lutein and zeaxanthin, can help keep your skin strong and healthy.
Pumpkin is rich in vitamin C, which will give you an immune boost. Its supply of vitamin E, iron, and folate
may help strengthen your immunity. Who would not like that?