Protein Ginger Bread Cake
Makes: Serves 8-10Calories: 322Difficulty Level: EasyPreparation time: 20 minutesCook time: 40 minutesTotal time: 60 minutes
Ingredients
For the cake:
- 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
- 2 tablespoon of zero/low calorie sweetener
- 2 1/3 cup wholemeal flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground clove
- Pinch of salt
- 2 eggs
- 1/2 cup coconut oil - melted
- 1 1/4 cup cold water
- 2/3 cup molasses
For the frosting:
- 100g white chocolate
- 3 tablespoons coconut milk
Instructions
- Step 1: Preheat oven to 160 degrees celsius, and line a standard sized tin with baking paper.
For the cake:
- Step 1: Whisk the sweetener and coconut oil together.
- Step 2: Add the eggs, water and molasses and mix well.
- Step 3: In a separate bowl combine flour, spices, baking powder and salt.
- Step 4: Whisk together both mixes and pour into the lined cake tin.
- Step 5: Bake for 30-40 minutes, checking after 30 minutes.
- Step 6: Cake will be ready when a skewer comes out clean.
- Step 7: Remove from the oven and allow to cool slightly before transferring to a wire rack.
For the frosting:
- Step 1: Melt the white chocolate in the microwave before adding the coconut milk and mixing well.
- Step 2: Pour over cooled cake and spread to the edges, allowing it to drip down.
- Step 3: Top with cinnamon or chocolate flakes.
- Step 4: Cake can be stored in an airtight container for up to five days.
Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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