Peanut Butter Apple Protein Cake

SERVING SIZE: 1 mini cake

YIELDS: 6 servings

– 100g vanilla whey
– 20g quick oats
– 40g all-purpose flour
– 30g Jif peanut butter powder (or PB2)
– 200g unsweetened applesauce
– 1 egg
– 1/4 tsp baking powder
– Stevia/Splenda to taste
– cinnamon to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a large mixing bowl and stir well.
3. Pour batter into sprayed mini-loaf pan. This recipe can also be made as cupcakes if you wish.
4. Bake for 15-20 minutes, until you can stick a toothpick in and it comes out clean.
5. Cut tops off cake and cut cakes in half, to make perfect rectangular mini-cakes.
6. Feel free to eat the cake as is or ice with protein peanut butter (peanut butter powder + stevia + a little water) or actual peanut butter.