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Macro Friendly Gingerbread Cake with Cream Cheese Frosting

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Protein15.6g

Carbs24.4g

Fat11.2g

Fiber1.8g

Calories261

SERVING SIZE: 1 piece

YIELDS: 8 servings

Measurement Style:

Ingredients

Cake:
– 50g light butter (I used Country Crock brand)
– 2 eggs
– 80g molasses
– 2 tsp ginger paste
– 90g all purpose flour
– 130g vanilla whey (I recommend Devotion Nutrition brand)
– 1/2 tsp baking powder
– 120g unsweetened applesauce
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp clove
– Stevia/Splenda to taste (I used about 1 tbsp)

Frosting:
– 210g low fat whipped cream cheese
– Stevia/Splenda to taste (I used about 1-2 tsp)

Decorations (optional):
– 8 raspberries
– 5 sprigs rosemary

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.

Instructions

  1. Preheat oven to 350 degrees F.
  2. Melt butter about half-way in large bowl.
  3. Add molasses, applesauce, ginger paste and eggs and mix well.
  4. Add all other ingredients and mix well. If needed, add a little water until cake batter consistency is reached.
  5. Spray 2 6″ round cake pans with nonstick cooking spray.
  6. Pour batter evenly into both 6″ rounds. It will fill about 1/3 to 1/2 of the pan; you don’t want to fill it any more than that!
  7. Bake for about 35 minutes until you can stick a toothpick in and it comes out clean. Oven times will vary, so check often.
  8. In another bowl, combine whipped cream cheese with Stevia/Splenda.
  9. Once cake has cooled, ice with icing and enjoy! A little trick for getting cakes not to fall apart while icing is to let the cake cool in the fridge for a few hours before icing.
  10. Feel free to decorate with raspberries and rosemary as pictured to create a cute holiday look! Enjoy!
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