Breakfast · Snack

Carrot-Ginger Protein Cakes & Cake Balls

To start… these ‘cakes’ turned out great!

I wasn’t sure what to call these, so I would love it if you gave them a try & gave me your input!

These ‘Protein Cakes’ are like a loaf of bread combined with a muffin while being dense, filling & sweet but not too sugary. So let’s call them a ‘Protein Cake’?! Okay ­čÖé

I used half the batter to make 3 ‘Protein┬áMini Cakes‘ & the other half to make 8 ‘Protein┬áCake Balls.’

I added a few of the cakes balls to my morning smoothie bowl that contains cauliflower & kale/spinach & was delicious ­čÖéimg_2793

You can find the recipe for this smoothie bowl here, on my Instagram: @thekellydiet.

One last thing before we get to the recipe, I used shredded rainbow carrots for these cakes. One day after baking them all the carrots were green! Not sure if it was the combination of ingredients I used or how I stored them that caused this, but don’t worry they are fine, so feast on ­čÖé

Carrot- Ginger Protein Cakes

  • Servings: 7-10
  • Difficulty: medium
  • Print

img_2788


Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 T flax + 2 T water (for 1 thick flax eggs)
  • 1/2 c pumpkin puree
  • 1/2 c unsweetened apple sauce
  • 1/2 c unsweetened plant-based milk of choice
  • 1/2 c local raw honey or agave
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
Dry Ingredients:
  • 1 c brown rice flour
  • 1/2 c coconut flour
  • 1/2 c almond flour
  • 1/2 tsp pink himalayan salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 c shredded or grated carrotimg_2722

Directions

  1. Preheat the oven to 400F.
  2. Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
  3. In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
  4. Add the rest of the wet ingredients to a medium size bowl & whisk until combined.img_2724
  5. In a large bowl, whisk together the dry ingredients.
  6. Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
  7. Fold in the carrots.
Baking options:

Option #1: Pour the entire batter into a loaf pan, add to the oven & immediately turn the temperature down to 350F. Bake for 50-60 minutes.

Option #2:┬áDistribute half the batter among 3 small cake/tart tins. Roll the other half of the batter into 8 ‘cake balls’ & place on a baking sheet lined with parchment paper or a silpat. Add both to the oven & immediately turn the temperature down to 350F. Bake the ‘protein cakes’ for about 25 minutes & the ‘cake balls’ for about 20 minutes.

Allow to cool before removing from tins or sheet. Keep stored in a container for up to 5 days. Enjoy!img_2780

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In what form will you make yours?!

 

 

 

 

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