How It WorksPricingBlogRecipesStoriesGroups

Macro Friendly Gingerbread Cake with Cream Cheese Frosting








YIELDS: 8 servings

Measurement Style:


– 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)

– 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.


  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!