Cinnamon Cranberry Protein Cake
Serves 9
10 mins prep
25 mins cook
35 mins total
A sweet and tarty Cinnamon Cranberry Protein Cake loaded with fresh cranberries for a great winter dessert recipe! This healthy cranberry cake uses protein powder, monkfruit and Greek yogurt, has no eggs, butter or oil, and is gluten free too.
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Preheat oven to 350°F and line an 8” x 8” baking dish with parchment paper.
In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder, cinnamon and baking soda.
In a large bowl, whisk together Greek yogurt and almond milk.
Add dry mix to wet, and gently fold until combined.
DO NOT OVER-MIX or protein powder will make the cake gummy.
Place cranberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.
Required to prevent them from sinking to the bottom.
Add cranberries and cinnamon almond butter to batter and fold to combine.
Do not over-mix.
Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining almond butter (in swirls) and cranberries.
Bake for 25-30 minutes or until the top is set. Toothpick inserted into the center should come out mostly dry.
Remove from oven and let cool completely.
