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!

    2 servings

    Protein Frosting:

    Cinnamon-Sugar Topping:

    1. Preheat oven to 350°F and grease or line an 8” x 8” baking dish with parchment paper.

    2. In a bowl, whisk flour, vanilla protein powder, unflavored protein powder, almond butter powder, flour, coconut flour, stevia sweetener and baking soda.

    3. In a large bowl, whisk together wet ingredients - applesauce, milk, almond butter, egg, egg white, brown sugar and vanilla.

    4. 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.

    5. 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).

    6. Let cool in pan for 10 minutes, then transfer to cooling rack to cool completely.

    Topping:

    1. Let cake cool completely first.

    2. In a bowl, mix yogurt, protein powder, almond butter and stevia.

    3. Spread over base.

    4. In another bowl, combine sweetener and cinnamon.

    5. Sprinkle on top of frosting.

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