When is a cake not a cake? The answer is never. Sure, it may be made with protein powder. That doesn’t make it any less of a cake, though. And this recipe is here to prove it. By blending different flours and adding creamy applesauce, you get a texture that’s as moist as any made-from-scratch dessert – maybe even better.
Mini Chocolate Fudge Cake with Creamy Peanut Butter Icing
Makes 8 servings
Macros per serving: 140 calories | 9 g protein | 12.2 g carbs | 7 g fat | 2 g sugar | 2.9 g fiber
Cake
½ cup almond meal flour
2/3 cup oat flour
2 Tbsp. chocolate protein powder
2 Tbsp. cacao powder
¼ cup xylitol
1 tsp. baking powder
½ cup unsweetened applesauce
1 large egg
2 egg whites
Peanut butter icing
3 Tbsp. Lean Body For Her Peanut Powder or powdered peanut butter
¼ cup xylitol
¼ cup low-fat cream cheese
¼ cup plain Greek yogurt
6 drops English toffee liquid stevia
Directions
- Preheat oven to 350 degrees F and coat a 6-inch mini-cake pan with non-stick cooking spray.
- In a medium bowl, applesauce, egg and egg whites. Whisk until smooth.
- Add remaining cake ingredients and stir until well-combined.
- Pour batter into prepared cake pan and bake 18-22 minutes, or until a toothpick comes out clean.
- Let cool for about an hour before slicing the cake in half horizontally to create two layers. Baking tip: slice cake with a serrated knife to get a smoother cut.
- While cake is cooling, prepare icing by heating the cream cheese in the microwave for 10 seconds. Stir until smooth.
- Add remaining icing ingredients, whisking until blended.
- Evenly spread the icing on top of one layer of cake. Stack the second layer in place and spoon the remaining icing over top.
- Decorate with some shaved chocolate and enjoy!