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!
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
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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Hi dear!! I´ve just discovered your blog and I love it!! I invite you to visit mineand if you like, we can follow each other. It would be great!!
May 31, 2013 at 3:00 PM
Thank you for stopping by – I’m glad you’re enjoying MCLV! 🙂 I’ll be sure to visit your site as well.
May 31, 2013 at 3:12 PM
I think I’m totally OK eating gluten, but I still want to try this cake as it sounds delicious.
Oh to Be a Muse
Shop Layered Muse
May 31, 2013 at 11:45 AM
Let me know if you like it! 🙂
May 31, 2013 at 2:04 PM