Healthy High Protein Gingerbread Cake (Oil Free, Sugar Free)

9 pieces
35 Minutes

The perfect healthy High Protein Gingerbread Cake topped with a Protein Powder Greek Yogurt Frosting; An sugar free gingerbread cake recipe made with whole wheat flour, unflavored protein powder and no oil. A great healthy ginger dessert for snacking too.

I really had quite a big dilemma here with where I wanted to go with this recipe. A low fat whole wheat gingerbread cake was always the plan, but the protein or no was a whole other question.

I’ve done a bunch of these protein powder desserts - especially cakes - recently, but I’m still now sure how many people coming here are here for the protein or just the healthy aspect.

Put a poll on my Instagram stories for a protein vs regular, and it was without a doubt the most useless poll ever! A split 50-50.

So since neither of us could decide what to go for, I made an adaptable ginger cake recipe where an unflavored protein powder replaces some of the flour; As opposed to one with vanilla protein powder replacing sugar.

Now all that’s needed for a regular ginger spice cake is switching that protein powder back to flour!

I still went for a vanilla protein frosting though because no way am I putting that sugar in.

Healthy High Protein Gingerbread Cake (Oil Free, Sugar Free)

Recipe details

  • 9 pieces
  • Prep time: 5 Minutes|Cook time: 30 Minutes|Total time: 35 Minutes

Ingredients


Frosting:

Instructions


Preheat oven to 350°F and line an 8×8” 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.
Spread frosting over cake, slice, and enjoy!

Tips

  • Recipe for sugar-free molasses, substitute ingredients and nutritional information on my website: www.haylskitchen.com/healthy-high-protein-gingerbread-cake-oil-free-sugar-free

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