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MCLV Mange: Gluten-Free Protein Cake

After last week’s Coconut cookie cake I was in the mood to try my hand at a baking project that would be a little bit more on the healthy side. And thus, the mini Gluten-Free Protein Cake was born!

MiniProteinCake

Ingredients:

  • 1/2 Cup Almond Meal/Gluten-Free Flour
  • 1/4 Cup Coconut Flour
  • 1 Tsp Baking Soda
  • 1 Egg or Flax Egg
  • 1/4 Cup Pumpkin Puree or Applesauce
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Sweetener of Choice – I went w/ Maple Syrup
  • 1 Scoop Chocolate Protein Powder {I love Sun Warrior}
  • 2 Tbsp Powdered Peanut Butter

Directions:

  • Pre-Heat oven to 350
  • Mix dry ingredients, then add the wet ingredients one-by-one
  • Transfer dough into two medium-sized ramekins
  • Bake at 350 for 25 minutes or until cooked through – Allow to cool for 10-15 minutes prior to consumption

MiniProteinCakeI

In addition to being a tasty little treat this recipe also packs 20+ grams of protein, depending on what type of protein powder you’re using, which makes it a much better choice than reaching for a cookie or some ice cream when your sweet tooth hits after dinner. Bonus? The single servings are a great thing for those of us who aren’t terribly good at the whole “portion control” thing. 🙂

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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