Healthy High Protein Gingerbread Cake (Oil Free, Sugar Free)
Prep Time5mins
Cook Time30mins
Total Time35mins
Servings: 92⅔” pieces
Calories: 141kcal
Course: Dessert, Snack
Cuisine: American, Holiday
The perfect healthy High Protein Gingerbread Cake topped with a Protein Powder Greek Yogurt Frosting; A sugar free gingerbread cake recipe made with whole wheat flour, unflavored protein powder and no oil. A great healthy ginger dessert for snacking too.
Ingredients
1½cupWhole Wheat Pastry Flour, or White Whole Wheat Flour, 180g
½cupUnflavored Protein Powder, 45g, about 1½ scoop (see notes for sub)
1TbspGrond Ginger
2tspCinnamon
½tspNutmeg
¼tspCloves
1tspBaking Powder
½tspBaking Soda
¼tspSalt
⅔cupApplesauce, 160g, See post for alternative
6TbspMaple Syrup, Sugar-free
¼cupMolasses, See notes for alternative
2Eggs
1tspVanilla Extract
6TbspWarm Water
Frosting:
¾cupNon-fat Greek Yogurt, about 170g
¼cupVanilla Protein Powder, 22g, about ¾ scoop
Instructions
Preheat oven to 350°F and line an 8x8” baking pan with parchment paper.
In a bowl, combine whole wheat pastry flour, unflavored protein powder, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together applesauce, maple syrup, molasses, eggs and vanilla.
Add warm water and whisk again.
Add dry mix into wet and fold using a large spoon or spatula.
DO NOT OVER-MIX or the cake will be tough because of the protein powder and gluten from the whole wheat flour. Few streaks of flour are okay.
Pour mixture into prepared baking pan.
Bake on center rack for 25-30 minutes; a tester inserted into the center should come out clean and center of cake springy to touch.
Transfer to a cooling rack to cool completely.
To frost:
In a small bowl combine Greek Yogurt and protein powder. Stir until uniform.