Single serving desserts are the best! Why? You don’t have to share *cue evil laugh*
This has holiday written all over it! Warm, fragrant spices snuggled up in protein cake that is low in sugar (minus the topping) and high in protein! I have the option to add sugar in the mix. I did this for the S’mores Protein Mug Cake I do and it is just makes it a little sweeter. Leaving it out here is a great option because the powdered sugar takes care of the sweet factor.
Honestly, I just forgot to add it until I remembered it right now! HA!
Use any milk you want. I accidently used creamer it worked just fine. A splash of vanilla extract is a great addition to the ingredients as vanilla makes everything better. I left it out here but feel free to add it!
For the spices I did not measure out. I am terrible about that! Clove and ginger are the most strong so I go a touch lighter and let the all-spice, nut meg and cinnamon comes in to warm up the flavors. The clove is what makes this gingerbread-y scent and the molasses assists in the cozy taste.
This is such an easy recipe to follow, just be sure to have a big enough bowl! Watch below how quickly this comes together!
Cinnamon Gingerbread Protein Cake
Ingredients
- 1 scoop protein powder
- 1 tablespoon sugar, optional
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- Dash salt
- Dash clove
- Dash ground ginger
- Dash nut meg
- Dash all-spice
- Dash cinnamon + a pinch more
- Touch molasses
- 1 egg
- 3 tablespoons milk, any
- 2 tablespoons confectioners sugar (powdered sugar)
- 2 teaspoons water or milk, any
Directions
- In a small bowl, whisk together protein, sugar (if using, I did not), coconut flour, baking powder, salt, spices.
- Whisk in molasses, egg and milk.
- Microwave 1 minute.
- Combine powdered sugar and cinnamon together. Add more powder if too liquidity or more liquid if too thick.
- Pour over warm cake then sprinkle with more cinnamon. Spread around the top to evenly distribute and enjoy!
