Chai Protein Cake with Protein Cream Cheese Frosting - Extra Good!
Serves 8
15 mins prep
22 mins cook
37 mins total
Chai Protein Cake with Protein Cream Cheese Frosting - the perfect balance of chai spice and creaminess all in a delicious and healthy cake. A low fat, low sugar and high protein treat better than a chai tea latte!
Protein Frosting:
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Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Cinnamon Vanilla Creamer. Scan QR-code and claim coupon
Bring water and tea to a boil in a small pot over med heat. Turn heat off and steep for 2 mins. Strain and measure out 1 cup + 2 Tbsp. Add water if needed.
Let cool 5 minutes.
Preheat oven to 350°F and line an 8" cake pan with parchment paper.
In a large bowl, whisk flour, vanilla protein powder, unflavored protein powder, coconut flour, spices(cinnamon, cardamom, allspice, nutmeg) and baking soda.
In another bowl, whisk together tea, applesauce, lemon juice, melted butter and vanilla.
Add wet mix to dry, and gently whisk until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan (Don’t let the batter sit out).
Bake for 22 minutes.
A tester inserted into the center should come out clean and center of cake springy to touch.
Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
Frosting:
Let cool completely first.
If cream cheese is solid, place in a bowl and microwave for about 15 seconds to soften.
Add yogurt and protein powder and whisk to combine.
If too thick, add milk a teaspoon at a time.
Spread over cake and cut into 8 slices.
