Healthy Cannoli Cake - High Protein and Amazing!
Serves 8
10 mins prep
25 mins cook
30 mins chill :
65 mins total
Legit the most amazing Healthy Cannoli Cake - a high protein, sugar free and low fat sponge cake with protein ricotta frosting and sugar free mini chocolate chips.
Frosting:
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Preheat oven to 350°F and line an 8”x8” baking pan or 2 8"x4" loaf pans with parchment paper.
In a bowl, whisk flour, vanilla protein powder, unflavored protein powder, coconut flour and baking soda.
In a large bowl, whisk together hot water, 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 or divide equally among loaf pans (don’t let the batter sit out).
Bake for 22-23 minutes, cover with foil, bake another 8-10 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. Cut in half if using a baking pan.
Place ricotta in a bowl and whisk with a wire whisk or hand mixer (alternatively use a small food processor) until light and airy; About 30-45 seconds.
Add Greek Yogurt and beat again.
Add protein powder and beat again.
Add in mini chocolate chips and mix with spoon.
Spread half frosting over one half of cake.
Cover with other half.
Spread remaining frosting on top of cake.
Slice into 8 pieces.
