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:

Coconut Vegetables

Farmer’s Market Fare

Vegetable Lasagna

Super Charge Me Cookies

Mac n’ Cheese

Energy Bites

Sunday Preparation

Hemp Salad

Tuscan Baked Quinoa

Spicy Peanut Stirfry

Mini Polenta Pizzas

Indian Feast

Healthy Treats

Bacon Deviled Eggs

Vegan Gluten-Free Pizza

Peanut Butter Cookies

Soft Serve Ice Cream

Coconut Cookie Cake