Cinnamon Cranberry Protein Cake
Serves 910 mins prep25 mins cook
A sweet and tarty Cinnamon Cranberry Protein Cake loaded with fresh cranberries for a great winter dessert recipe! This healthy cranberry cake uses protein powder, monkfruit and Greek yogurt, has no eggs, butter or oil, and is gluten free too.
0 servings
What you need
Instructions
1 Preheat oven to 350°F and line an 8” x 8” baking dish with parchment paper. 2 In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder, cinnamon and baking soda. 3 In a large bowl, whisk together Greek yogurt and almond milk. 4 Add dry mix to wet, and gently fold until combined.DO NOT OVER-MIX or protein powder will make the cake gummy. 5 Place cranberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.Required to prevent them from sinking to the bottom. 6 Add cranberries and cinnamon almond butter to batter and fold to combine.Do not over-mix. 7 Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining almond butter (in swirls) and cranberries. 8 Bake for 25-30 minutes or until the top is set. Toothpick inserted into the center should come out mostly dry. 9 Remove from oven and let cool completely.View original recipe