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 🙂
I used half the batter to make 3 ‘Protein Mini Cakes‘ & the other half to make 8 ‘Protein Cake Balls.’
I added a few of the cakes balls to my morning smoothie bowl that contains cauliflower & kale/spinach & was delicious 🙂
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 🙂
Carrot- Ginger Protein Cakes
- 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
- 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 carrot
- Preheat the oven to 400F.
- Spray 3 small cake tins or one loaf pan with non-stick cooking spray & set aside.
- In a small bowl mix the ground flax with water to prepare you flax egg & let set for at least 5 minutes.
- Add the rest of the wet ingredients to a medium size bowl & whisk until combined.
- In a large bowl, whisk together the dry ingredients.
- Pour the wet ingredients, including the flax egg, into the dry & stir to combine.
- Fold in the carrots.
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: Distribute 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!
In what form will you make yours?!