Gingerbread Protein Crumb Cake

by | Updated: December 4th, 2016

You’re still eating pumpkin muffins for breakfast, and soon you’ll be sipping peppermint-flavored beverages and munching on minty brownies and cookies. But the next time you need a holiday pick-me-up, dish up this healthy, protein-packed dessert, featuring an under-the-radar festive staple. This Gingerbread Protein Crumb Cake, drizzled with elegant white chocolate and ginger icing, comes in at only 212 calories a slice. Eat up and be merry!

Ginger Coconut Crumb Cake

Gingerbread Protein Crumb Cake

Serves 6
Macros per serving: 212 calories | 13 g net carbs | 11.5 g protein



1 scoop Quest Salted Caramel Protein Powder
¼ cup Nutiva Coconut Flour
1 tsp. ginger
1 tsp. baking powder
1/8 tsp. cinnamon
1 jumbo egg
½ cup Silk Cashew Milk
¼ cup Nutiva Coconut Manna, softened
¼ cup coconut nectar
Dash vanilla


1 Quest Coconut Cashew Protein Bar, diced
1 Tbsp. sliced almonds
1 Tbsp. Nutiva Hemp Seeds


1-½ tsp. Nutiva Coconut Flour
½ – 1 tsp. ginger, as desired
2 Tbsp. Silk Cashew Milk
1-½ Tbsp. Sunspire White Chocolate Chips, melted


  1. Preheat oven to 350 degrees F. Spray a 6-inch Springform pan with nonstick spray.
  2. In a large bowl, mix together Coconut Manna and egg until fully combined.
  3. Stir in protein powder, coconut flour, ginger, baking powder, cinnamon, milk, coconut nectar and vanilla. Mix until well combined.
  4. Pour mixture into prepared pan and top with toppings. Bake for 35-40 minutes. Remove and let cool before frosting.
  5. In a small bowl, combine all icing ingredients and mix until combined and smooth. Transfer icing to pastry bag. (If you don’t have one, use a plastic bag with one of the corners cut off). Drizzle icing over cooled cake.