A sweet and tarty Cinnamon Cranberry Protein Cake loaded with fresh cranberries for a great winter dessert recipe! This healthy cranberry cake uses protein powder, monkfruit and Greek yogurt, has no eggs, butter or oil, and is gluten free too.
Ingredients
60g1:1 Gluten Free Baking Flour, see post for subs
½cupVanilla Protein Powder, 45g, about 1½ scoops
¼cupZero Calorie 1:1 Sugar Replacement, 48g
3TbspPeanut Butter Powder, 18g
1tspCinnamon
½tspBaking Soda
1cupNon-fat Greek Yogurt, 225g
⅓cup+ 2 Tbsp Unsweetened Almond Milk, 100ml
1TbspCinnamon Almond Butter, 16g
1½cupFresh Ripe Cranberries, 150g
1tspextra Flour
1tspextra Cinnamon Almond Butter, 5g
Instructions
Preheat oven to 350°F and line an 8” x 8” baking dish with parchment paper.
In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder, cinnamon and baking soda.
In a large bowl, whisk together Greek yogurt and almond milk.
Add dry mix to wet, and gently fold until combined.DO NOT OVER-MIX or protein powder will make the cake gummy.
Place cranberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.Required to prevent them from sinking to the bottom.
Add cranberries and cinnamon almond butter to batter and fold to combine.Do not over-mix.
Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining almond butter (in swirls) and cranberries.
Bake for 25-30 minutes or until the top is set. Toothpick inserted into the center should come out mostly dry.
Remove from oven and let cool completely.
Notes
Taste batter and add stevia sweetener if your protein powder is not sweet enough.
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.