Snickerdoodle Protein Cake - Better than a Cookie!
Serves 16
20 mins prep
25 mins cook
45 mins total
Soft and fluffy Snickerdoodle Protein Cake with a protein frosting and sugar-free cinnamon sugar topping - a major cookie upgrade. This protein powder snickerdoodle cake is a healthy, low fat and low calorie recipe perfect for breakfast, snack, dessert or post workout!
Protein Frosting:
Cinnamon-Sugar Topping:
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Preheat oven to 350°F and grease or line an 8” x 8” baking dish with parchment paper.
In a bowl, whisk flour, vanilla protein powder, unflavored protein powder, almond butter powder, flour, coconut flour, stevia sweetener and baking soda.
In a large bowl, whisk together wet ingredients - applesauce, milk, almond butter, egg, egg white, brown sugar and vanilla.
Add dry mix to wet, whisk lightly for 7-8s and then gently fold with spatula until just combined.
DO NOT OVER-MIX or protein powder will make the cake gummy.
Pour into baking pan; Bake for about 25-30 minutes.
Top should be set and toothpick inserted into the center should come out mostly dry - just a bit moist (will cook in pan as cooling).
Let cool in pan for 10 minutes, then transfer to cooling rack to cool completely.
Topping:
Let cake cool completely first.
In a bowl, mix yogurt, protein powder, almond butter and stevia.
Spread over base.
In another bowl, combine sweetener and cinnamon.
Sprinkle on top of frosting.
