Gingerbread Protein Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Egg, Beaten1 Cup Vanilla Soymilk2 Tabelspoons Torani Sugar Free Gingerbread Syrup2 Tabelspoons Molasses1 Tabelspoon Smart Balance Spread, Melted1 Tabelspoon Canola Oil3 Tabelspoons Multigrain Pancake Mix1 Serving Vanilla Protein Powder1/4 Teaspoon Cinnamon1/4 Teaspoon Ginger1/8 Teaspoon Ground Cloves or AllspicePinch of Ground Cardamom
Combine wet ingredients and dry ingredients seperately. Pour dry ingredients in to the wet ingredients. Place in a microwave safe 2 cup measuring container or a large mug. Heat in the microwave for 2 minutes. Cook for an additional 15 to 30 seconds if the center looks uncooked. The cake will puff over the mug a bit but settle down once removed from the microwave.
Let rest in mug for 5 minutes. Turn mug over and cake will slide out. SLice in to 5 equal slices and serve with sugar free whipped cream.
Serving Size: 5 Slices
Number of Servings: 5
Recipe submitted by SparkPeople user BEINTHEMOMENT.
Let rest in mug for 5 minutes. Turn mug over and cake will slide out. SLice in to 5 equal slices and serve with sugar free whipped cream.
Serving Size: 5 Slices
Number of Servings: 5
Recipe submitted by SparkPeople user BEINTHEMOMENT.
Nutritional Info Amount Per Serving
- Calories: 141.0
- Total Fat: 6.9 g
- Cholesterol: 42.9 mg
- Sodium: 59.9 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 0.7 g
- Protein: 8.5 g
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