If cake were the new superfood, this would be the recipe.
Watching what you eat and reigning in your macros doesn't mean you're stuck with bland foods. Cake can be part of your life, even while getting ripped.
And THIS cake is one you're going to want to keep making. Each piece is pretty darn big and with 9 grams of protein, 6 net carbs, and only 1 gram of fat, you can probably fit a couple pieces into your day.
The combination of apple sauce and pumpkin purée gives it a buttery cake texture, and each piece pops with a ton of flavor from the cinnamon and cream cheese. You'll want a second piece, and since it's only 80 calories, knock yourself out.
- 1 Cup Bob's Red Mill low carb baking mix
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon sea salt
- 1/2 Cup Splenda (the kind that's used for baking and can replace sugar cup for cup)
- 1 Cup vanilla Metabolic Drive® Protein
- 4 Teaspoon cinnamon
- 4 Egg whites
- 1/2 Cup apple sauce
- 1 Cup pumpkin purée
- 1 Cup fat-free cream cheese
- 1/3 Cup Walden Farms pancake syrup
- 1/3 Cup vanilla Metabolic Drive® Protein
- 1/3 Cup crushed walnuts (optional)
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x9 baking dish with cooking spray.
- In a medium bowl, mix your dry ingredients together – baking mix, baking powder, baking soda, Splenda, salt, cinnamon, and protein powder.
- In a separate large bowl, mix your egg whites, pumpkin purée, and apple sauce, then pour it into your dry mixture. Stir them together but don't over mix.
- Pour it into your baking dish and bake for 20-25 minutes depending on your oven. Stick a toothpick in and when it comes out clean it's done. Set it aside and let it cool.
- In a smaller microwave-safe dish, soften the cream cheese. Add the syrup and protein powder and stir together well. Add walnuts if you choose. Spread it evenly onto your (cooled-off) cake and cut into 12 pieces.
- Calories: 80
- Protein: 9 grams
- Fat: 1 gram (without optional walnuts)
- Carbs: 6 grams
Pumpkin has a lot of health benefits. It's high in beta-carotene – a carotenoid that your body turns into vitamin A. That might not sound like a big deal, but it can actually neutralize free radicals, stopping them from damaging your cells.
Fun-fact: Beta-carotene also acts as a natural sunblock. That, as well as lutein and zeaxanthin, can help keep your skin strong and healthy.
Pumpkin is also rich in vitamin C, which will give you a bit of an immune boost. Its supply of vitamin E, iron, and folate may help strengthen your immunity as well. And who wouldn't want that?