Cakes don’t always have to take two and half days to make and decorate. The phrase “Never judge a book by its cover,” comes to mind for one of my all-time favorite cake recipes: a protein cake suitable for breakfast or dessert. Or both. Both is good. It might not be fancy-looking compared to most of my cakes, but it is divine. I make this recipe every other week, and I never get tired of it.
Kodiak Cakes Protein Cake with Cream Cheese Frosting
Macro-friendly and gluten free protein cake topped with delicious cream cheese frosting
Baking with protein powder is finicky. If you use a different protein powder, results cannot be guaranteed.
Ingredients
Dry ingredients:-1/2 cup (53g) Kodiak Cakes gluten free pancake mix
-2 scoops (60g) Quest vanilla milkshake protein powder
-1 tsp (8g) Jell-O sugar free cheesecake pudding mix
-1 tsp baking powder
Wet ingredients:
-1/3 cup (84g) American Dream cashew butter (any flavor will do! I mix it up and use a different flavor every time.)
-3 liquid egg whites (92g)
-1/4 cup (56g) unsweetened apple sauce
-1/4 cup (56g) nonfat plain Greek yogurt
-3/4 cup (180mL) fat free or skim milk
-1 tsp vanilla extract
Frosting:
-6 tbsp (90g) ⅓ the fat cream cheese (softened to room temperature)
-1/3 cup (80g) nonfat Greek yogurt
-1 tsp (8g) Jell-O sugar free cheesecake pudding mix
-1 tsp vanilla
-1/4 cup Lakanto powdered monkfruit sweetener
Directions
-Preheat oven to 350F.-Combine all wet ingredients into a large mixing bowl, and all dry ingredients in another.
-Spray 8″ pan with non-stick spray.
-Mix dry into wet batter until no clumps remain.
-Bake for 15-20 minutes, until a toothpick comes out of cake clean.
-While baking, combine all frosting ingredients into a bowl.
-Once cake is completely cool after baking, top with frosting.
Nutrition
154 cal/slice11 carb/6.4 fat/13 grams protein per slice
Kate Bakes Cakes 